Filleting a Cownose ray
Preparing Stingrays
Unlike Carp, and Gar, stingrays are delicious and taste similar to crabmeat and shrimp. It is one of the few species of fish that are great to bowfish and are edible. The meat of the stingrays are found in the wings. On the cownose rays, there is considerable meat on both the upper and underside of the wings, on the Southern Ray most meat is found on the top of the wing. Make a cut similar to the one shown in the picture however be certain not to cut into the white stomach lining which looks similar to silverskin on a whitetail. Skin back exposing just the fillets, and cut along the bottom of the ray's wing to remove the meat. On a 60lb stingray you could expect about 10-15 lbs. of boneless fillets.
Topic: Random bowhunting picture thread!!! (Read 41461 times)
