A little help from some of you "salt" bowfishers please

[Doug Campbell]

The wife and I are getting back over to the Islands again before long and I hope to maybe get in a little bowfishing again. I've seen several rays while wading on the flats. I've also heard they are great eating if taken care of right. What I'm needing is some guidance in how to dress one of the buggers and what's edible. Pictures would be a plus    

Thanks in advance!!

[Pat B]

Doug, cut the wings off and skin them out. Rays, like sharks, urinate through their skin so we always soaked the meat in salt water first for an hour or so to draw out the amonia smell you sometimes get. Deep fried chunks or cooked on the grill with BBQ sauce!

[Friends call me Pac]

I use an elactric knife to fillet mine.  I start with a cut next to the middle of the body and slice towards the tip of the wing.  Once the slab is removed flip it over and remove the top portion of skin.

[Biggie Hoffman]

I hack around on them for half an hour or so, then throw them away and go buy some smoked mackerel....

[Doug Campbell]

Thanks guys, so looks like the only eatable parts are the wings. Didn't know about the urinating thru the skin, don't think I'll tell the wife that part...

Sounds like you just need a good knife Biggie...  

[Carbonkiller]

just skin the wings out....taste just like scallops:)

[Carbonkiller]

excuse the blood, we had to cut the barbs before bringing this guy onboard. i skinned out the wings and cut them into small pieces, then i soaked it for about 4 hours in salt water.

 

[mississippidave]

I made a "cookie cutter" from a piece of 1 inch copper tubing and just punch out circles from the wings and then slice the skin off the ends.  Can't tell the rounds from scallops.  An old Vietnamese fella showed me this trick.....

[robtattoo]

Originally posted by mississippidave:
I made a "cookie cutter" from a piece of 1 inch copper tubing and just punch out circles from the wings and then slice the skin off the ends.  Can't tell the rounds from scallops.  An old Vietnamese fella showed me this trick.....

 I used to do exactly the same with Skate & Rays back in England. My 'punch' was stainless, but the idea is the same. MUCH easier than skinning out a whole wing.

[Carbonkiller]

cool idea! ill be trying that this summer

[2treks]

Biggies funny!

[Dave Bowers]

Skate skin makes good leather i believe, similar to shark?

[Pat B]

One difference in real scollops and ray scollops is the grain direction. With scollops the grain run from top to bottom ane with ray scollops the grain runs across. Both quite tasty!

[Doug Campbell]

Well I'll be darned, a cookie cutter, now there's a cool idea. Now just gotta get one killed. Thanks again guys!

[MOFISH]

I always cut the wings from the body. You will be able to tell where the body cavity starts. Then there is a cartilage that runs down the center of the wing. Filet the meat from both sides and then remove the skin. Cut meat into thin strips and soak in salt water overnight, dry off the meat and season with seafood magic seasoning and grill till done. Use meat for tacos.

[robtattoo]

Oooh....one more thing. You'll want to get the meat washed, soaked & either frozen or eaten within 24 hours.
The ammonia taste & smell gets much worse, the longer the fish is left untouched. If you've never eaten shark that isn't gleamingly fresh, believe me, it's a taste you'll never forget. (Or want to repeat!)

[IndianaBowman]

Doug, I've cleaned and eaten several cow nose rays and have to say they have not tasted anything like any scallops I've ever eaten.  Like was mentioned above, they smell like ammonia when cooked. You have to get as much of the white stringy stuff out as you can. They are pretty easy to fillet out but getting the skin off can be tough.  I soaked some fillets in milk overnight and they were actually pretty good. I then rubbed them with some significant seasoning and cooked the "outside" on the grill. It was actually pretty good.

[Doug Campbell]

Hmmm... considering some of the stuff I've seen Rob smear on toast and smack his lips over I've got to say his taste is in question...    

Most of the rays I've seen in HI are the cownose, a few small eagle rays but those suckers are faster than greased lightning. I'm beginning to have doubts are these things as table fare but will probably have to try some if I get lucky...

[robtattoo]

Oh-ho! Whoa there sunshine!
Ain't nothing wrong with my cullinary taste. Marmite is the food of the Gods, I tells ya. Ax Vance!

O' course rays make good food.

Mind you, I'll eat anything that doesn't have a driver's license.....

Maybe you've got a point.