How to Cook Stingrays

by Jeremy Hoefs

The stingray is native to the Atlantic and Pacific waters.

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The stingray's many habitats include the Atlantic and Pacific coasts of North America. It is characterized by a flat body and long, infamous tail. While most people searching the ocean waters will watch these large creatures, catching a stingray can be an angling adventure as some reach 100 lbs. After catching a stingray, you can cook the meat to enjoy a moist, flavorful dish that complements any meal.

Soak the stingray meat in a salt solution consisting of 2 cups water and 2 tablespoons of salt and leave in the refrigerator overnight. This salt solution removes potential ammonia flavors in the meat.

Preheat your oven to 350 F.

Remove the stingray meat from the salt solution, rinse with cold running water and dry with paper towels.

Cut the meat into small strips ranging about 5 inches long and 3 inches wide.

Combine one egg and 1/2 cup milk in a mixing bowl and whisk together.

Crush 20 saltine crackers in a mixing bowl.

Preheat a skillet to medium heat and spray with a nonstick cooking spray.

Dip the stingray meat into the egg and milk mixture before coating with cracker crumbs on both sides.

Place the coated meat in the heated skillet and cook for about 10 to 15 minutes.

Flip each fillet with a tongs and cook for another 10 to 15 minutes or until crispy and golden brown.

Remove from the skillet and place on a paper towel to cool before serving.

Photo Credits

  • NA/AbleStock.com/Getty Images

About the Author

Based in Nebraska, Jeremy Hoefs began writing fitness, nutrition, outdoor and hunting articles in 2006. His articles have been published in "Star City Sports," "Hunting Fitness Magazine" and RutWear field journals, as well as on the Western Whitetail website. Hoefs graduated with a Bachelor of Science in exercise science from Nebraska Wesleyan University.