On the weekend wen out with one of the sons to hook a king land based up at the manukau heads..
Lot work up, but 1 ave sized sting ray.
So not having had it since a little kid, and cant remmeber decided to take one of the wings.
Then a google search.. funny thing is comes up with a lot of threads from here...
After reading a bit..
decided to paraboil.. (part cook) had to google that..
then scrap the skin off.. very easy..( it doesnt come off like a gurnard or snapper.)
Then slice the cartilage out.. easier said than done. So left it, it far easier to remove after final cooking.
Some of these things people write is crap.. sounds good, but very apparent they have not actually done it.. they dont even mention the slime
So I recommend ,
Scrub down with a scotch brite get slime off
simply dump it in boiling water and only blanche it till the skin just starts to be able scraped off.. remove from water remove skin with blunt knife.
The top surface meat is cooked...it has a very tender nice texture and a very mild flavour, rather nice if was stronger.. nothing like what would imagine to be... and it is like noodles.
Being like noodles, and when cools , has a lot of gelatin jelly form.
The initial feeling was.. the ultimate base for a seafood chowder/ soup.
Even the grandchildren like it...before telling them what it was..
And still liked it once they knew..and that was cold out of the fridge
So decided to cook up a simple basic snack..get a little more flavour into it. Into a pan with a little butter and olive oil to brown it up
Normal tatar types sauces, sweet chilly did not go with it, cooked with it or on the side .
Different cnrs of the pan got different things added.
Combinations of balsamic vinegar, garlic paste, soy sauce, and of all things a little mustard and/ or wasabi .. enough to just bring the flavour out...
As to a cheats scallop.. certainly a Tuis "yeah right" thu faint hint maybe of a crab stick??? maybe...?
Unfortunately it all disappeared rather quickly so never got to making a soup, or chowder, .. and would certainly go well in any chow main / curry type dish.
I used to make brawn years go.. old 1800s english recipe from my Grand mother .. the clear stuff , not the mushy cloudy crap...
When it had cooled down initially and the gelintin formed... the thought to use as a base for brawn rather than pigs head and trotters was certainly strong..