-
- Species
- Whitetails
- Rut Reporters
- Deer Camp
- Big Game
- Small Game
- Birds
- Special Methods
- Bow Hunting
- Conservation
- Heroes of Conservation
- Hero for a Day
- Outdoor Skills
- Total Outdoorsman Challenge
- Land for Sale
-
- Species
- Bass
- Trout
- More Freshwater
- Saltwater
- Catchbook
- Special Methods
- Fly Fishing
- Hook Shots
- Conservation
- Heroes of Conservation
- Hero for a Day
- Outdoor Skills
- Total Outdoorsman Challenge
- Land for Sale
-
- Health & Fitness
- F&S Adventurer
- Outdoor Skills
- Total Outdoorsman Challenge
-
- Rifles
- Shotguns
- 2nd Amendment
- SHOT Show
- Outdoor Skills
- Total Outdoorsman Challenge
AnswersASK YOUR QUESTION
Print
Email
Share
Answers
Browse By
Top Users
Q:
ive heard you can skin and eat cow-nosed rays. does anyone know how i could skin one or if the meat is any good to eat?
Question by imgoinfishin. Uploaded on July 12, 2010
ADVERTISEMENT
ADVERTISEMENT
Today on Field & Stream
Loading...
Visit Our Sister Sites at Bonnier Corporation
| Enthusiast | Kiteboarding | QUAD | SKI | Skiing | Scuba Diving | Sport Diver | TransWorld Ride BMX | TransWorld Business | TransWorld Motocross | TransWorld SKATEboarding, | TransWorld SNOWboarding | TransWorld SURF | WakeBoarding | WaterSki | Warren Miller Entertainment | WindSurfing |
|---|---|
| Travel | Caribbean Travel & Life | Destination Weddings & Honeymoon | Islands | Meeting Traveler | Resorts & Great Hotels |
| Lifestyle & Shelter | Florida Travel & Life | Garden Design | Home Ft. Lauderdale | Home Miami |
| Luxury | SNOW | Spa |
| Marine | Boating Life | Cruising World | Fly Fishing in Salt Waters | Power Cruising | Marlin | Motor Boating | Sailing World | Salt Water Sportsman | Sport Fishing | Yachting | NewBoats.com | UsedBoats.com | YachtBroker.com |
| Outdoor | Field & Stream | Outdoor Life | SHOT Business |
| Parenting | Babytalk | Parenting |
| Science | Popular Science | Science Illustrated |
| Saveur | Saveur |
| Working Mother Media | Working Mother |
| Entertainment / Events | World Entertainment Services | World Sports & Marketing |
Fieldandstream.com is part of the Field & Stream Network, a division of Bonnier Corporation.
Copyright © 2012 Bonnier Corp. All Rights Reserved. Reproduction in whole or in part without permission is prohibited.
Answers (4)
I've seen several types of rays being cut up into "scallops" by using a piece of pipe sharpened on one end and a 3 pound hammer. Punch out the plugs, cut off the skin and cut them away from the cartlidge.
Basically, you find the line where the hard body joins the soft wings, and cut downward along that line until you reach the layer of cartilege that lies below the meat. You will know when you hit it.
Then, from your cut, scrape the meat off that layer of cartilege towards the wing tips to seperate the fillet from the body. Repeat on other wing.
You know, what, just do a search on youtube, a video will be much clearer than my explaination.
Oh, and to answer the second part of your question, I think it is fantastic. Like Beekeeper recommends, I prepare it like scallops, either grilled, or sauteed in garlic and butter. I don't bother to make mine round, but you certainly can.
Rumor has it that a few decades ago along the east coast, most scallops served in restaurants were actually rays.
Greenhead,
It's not a rumor. I'd say a few probably still do!
Post an Answer
I've seen several types of rays being cut up into "scallops" by using a piece of pipe sharpened on one end and a 3 pound hammer. Punch out the plugs, cut off the skin and cut them away from the cartlidge.
Basically, you find the line where the hard body joins the soft wings, and cut downward along that line until you reach the layer of cartilege that lies below the meat. You will know when you hit it.
Then, from your cut, scrape the meat off that layer of cartilege towards the wing tips to seperate the fillet from the body. Repeat on other wing.
You know, what, just do a search on youtube, a video will be much clearer than my explaination.
Oh, and to answer the second part of your question, I think it is fantastic. Like Beekeeper recommends, I prepare it like scallops, either grilled, or sauteed in garlic and butter. I don't bother to make mine round, but you certainly can.
Rumor has it that a few decades ago along the east coast, most scallops served in restaurants were actually rays.
Greenhead,
It's not a rumor. I'd say a few probably still do!
Post an Answer