LBR, I think we agree that right now rays are plentiful and shooting them is a great way to enjoy a day on the water.
I understand where you are coming from, I grew up in the country on a farm also. I understand about the need for man to intervene sometimes to bring a balance back. I am also a fisherman and understand the "nuisance". Our area (Chesapeake Bay) is also very dependent on oysters, clams, and crabs. I understand they are a nuisance to the commercial guy trying to make a buck, and I am there to help him thin the herd to proper levels. It's fun!
I also know that the public can ruin all that. I live in a state that is run by progressives. Image does make a difference here, so I appreciate your efforts to dispose of the carcasses in a way way that is out of the public eye. Good on you. Here in Maryland there is a real push to end ray bowfishing altogether simply because they see lots of blood and waste. The folks at our state house have already banned bowfishing for sharks and snapping turtles (they think we are too dumb to know the difference between a snapper and a terrapin), and now I do not have those opportunities that were enjoyed by my predecessors.
Being "slob hunter" by dumping ray carcasses un-thoughtfully, so they wash up on the beach, or dumping them in full sight of the public because it is "legal" is a sure way to ruin it for everyone. Much like strapping a deer and leaving it on the side of the road. We are fighting here in MD to keep the right to hunt them. The result would be your commercial fisherman has a ray problem, AND no one can do anything about it because it is illegal. No one wants that!
Here is something no longer available to the bowfisherman here:
I am also a Environmental Biologist by education, and I have looked into current research on sharks and rays. Sharks are overall on the decline, though there have been some eastern populations making a rebound. The ray population is cyclic and dependent on of the success of their main predator and this is why there are many of them now to be had.
I disagree that they are not very good to eat. I'll end with some recipes others and I have found delightful. Lots of folks I know think venison is also inedible and will not eat them...think they are like an old tire.
My own thoughts are that there is a huge difference between a 60-100 pound apex predator like the ray with a lifespan of 13 or so years, and that of fire ants and cockroaches. I personally am as ok with shooting 50 or so of these creatures in a day and dumping them to rot, as I am with shooting 50 bucks, cutting off the antlers, and leaving them in the back 40 to rot. I understand one is legal and the other is not, but to me shooting a few is plenty enough to have my fun and get a few pounds of meat. If you feel otherwise that is your prerogative, just continue to do it in a way that preserves the ability of others and my kids to enjoy the same opportunities in the future.
To me a little effort to utilize them is worth it. Plus, I think they taste pretty good. Everyone I have had taste these last few at work, want more. I just gave a frozen fillet to a coworker this morning.
Cooking and Preparation:
First remove the skin of the "wings" before the underlying fillets are removed because of the difficulty in removing the skin. Make sure ALL cartilage and the white membrane that separates the muscle from the internal organs is removed, otherwise the fillets will have an ammonia odor and taste. I find it advisable to soak the fillets in several changes of brine water to get as much blood out of the meat for aesthetics, does not impact the taste though... Rinse in cold water and prepare.
Cut into 2 inch strips and marinade overnight in equal parts of oil, concentrated frozen lemonade mix, and light soy sauce. Barbecue over coals is the favorite cooking, but oven broiling for 15 minutes per side is a close second method.
Supposedly other commercial marinades also work well.
Cutting rays into 1 inch chunks and dipped into a milk/eggs mixture and coated in Italian breadcrumbs before deep frying is also popular. Ray also works well once parboiled to an opaque consistency and added to casserole or crab cake recipes.
My hunting partner Brent just had great success with his big Southern by soaking it in buttermilk overnight and grilling it with garlic butter. Said it was delicious.
Topic: Stingray! Finally (Read 3078 times)
