Thread: Thoughts on Keeping Rays

I've eaten and enjoy stingrays, not sure of the social norm on the pier for keeping the eating (2' ish" sized rays. While I understand the "as long as it's legal" school of thought, every tribe has it's own rules.

Thanks in advance

I got frowned at from time to time. mostly towards the end. I think they are delicious. Stingray fajitas are top notch. They 2'rs are about perfect. I don't see a problem with it.

In fact, my soon to be EX wife made it a requirement to bring home at least one ray. she likes it better than steak.
Butter, lea and perrins, a tad of soy, and some slap yo mamma, and some heat from a cast iron skillet... toss in the strips of meat(sliced like fajita steak strips) and I lightly blacken them. serve with fresh pico on a corn tortilla.

I think that the challenge might be getting someone to net a big ray for you. I think that it was last year when IRONMAN came in contact with the "stinger" and had to deal with a foot/ankle infection. So there's a safety aspect you have to be aware of, not just for yourself, but for bystanders/onlookers/curiosity seekers. As far as I'm concerned, what another fisherman keeps is none of my business and what I choose to keep is nobody else's business. There aren't any "tribal rules".

They (rays) are often easy to catch in the surf. I usually manage to catch a few on accident while using shrimp and chasing whiting and pompano on the beach. - note- usually means a few times a year since that's as frequently as I make it to the gulf. No net required- just pull them onto the sand- if your line will hold them. I've caught a few that were pretty big but have never kept them.

So where's the meat located when cleaning?

Originally Posted by midwestexile

So where's the meat located when cleaning?

I take a stiffer than normal filet knife and cut an outward and down angle along the back. The meat is in the 'wings'. There is a fair amount of cartilage in the wings. After a few times, you'll be a semi-pro at fileting them.

As for the stinger.. I don't net any larger than 2' so they are easier to manage. I make sure said fish is dispatched 1st, then I cut the tail off quickly, then I get the filets on ice.

Originally Posted by Mr. Cleland

I take a stiffer than normal filet knife and cut an outward and down angle along the back. The meat is in the 'wings'. There is a fair amount of cartilage in the wings. After a few times, you'll be a semi-pro at fileting them.

As for the stinger.. I don't net any larger than 2' so they are easier to manage. I make sure said fish is dispatched 1st, then I cut the tail off quickly, then I get the filets on ice.

I think I need a demonstration. I might keep a ray for "culinary experimentation" next time I catch one.

Originally Posted by fordguy

I think I need a demonstration. I might keep a ray for "culinary experimentation" next time I catch one.

When I start my Utube channel I will try to do one.. 1st vid is gonna be catch n cook river eel.. Rays would likely be a good video too

We used to catch Skates in the Chesapeake and used the wing meat to make “poor man’s scallops”. Use a pipe of the right diameter and a hammer to make the rounds needed on a sturdy cutting board. Skates are smaller and a (little) less bony than rays (and lack the stinging tail issue, haha) but the principle is the same.

BTW,...Mr Cleland...did you recently change your posting icon?
Any distinct reference to a “Free Bird”,..(or soon to be?)