Stingray and relatives do make good eating.
Next time you crank up a stingray instead of your intended catch, don’t cuss it, eat it. Yes, you can cook stingray and skates. As unappetizing as they look, and as weird as their anatomy seems, stingrays (skates too) aren’t much harder to clean than your usual table varieties. And, yes, they make delicious dinners.
Do they taste like scallops? You bet. Do some Florida restaurants serve them as scallops? I doubt it. The procurement of stingray “scallops” in restaurant quantity would cost more than buying the real thing. But it’s a good topic for debate at the dockside bar.
In my estimation, the perfect size stingray for the table is one with a wingspan of around 18 inches to two feet. Smaller ones don’t yield enough meat to make the effort worthwhile and those with a span much greater than two feet tend to be stringy and tough, although the fillets can still be quite good if parboiled or baked.
Read the rest at here
and as for the myth here is another piece of information.
Originally Posted by AndrewL
Any scallop you buy at the store will be a real scallop, unless specifically marked as imitation scallop. Any reputable restaurant will serve scallop, not skate. Serving skate flesh as scallop is something that may have been done by shady sorts in the past, but it's going to be rare these litigous days.
It's pretty easy to tell by looking at the grain of the meat if it's real scallop or not. Real scallop muscle is composed of many short strands running paralell to the axis of the cylinder of meat, with no apparant side-to-side grain or flaking. Fish flesh will have a side-to-side grain and may be noticeably flaky.
This agrees with what I remember reading in William Poundstone's book Bigger Secrets. As I recall, he interviewed some sort of federal fish inspector who said that in many years of work, he had never found skate mislabeled as scallops. And they're really not hard to tell apart.
Conclusion we released a feast yesterday , won't happen again
Next time you crank up a stingray instead of your intended catch, don’t cuss it, eat it. Yes, you can cook stingray and skates. As unappetizing as they look, and as weird as their anatomy seems, stingrays (skates too) aren’t much harder to clean than your usual table varieties. And, yes, they make delicious dinners.
Do they taste like scallops? You bet. Do some Florida restaurants serve them as scallops? I doubt it. The procurement of stingray “scallops” in restaurant quantity would cost more than buying the real thing. But it’s a good topic for debate at the dockside bar.
In my estimation, the perfect size stingray for the table is one with a wingspan of around 18 inches to two feet. Smaller ones don’t yield enough meat to make the effort worthwhile and those with a span much greater than two feet tend to be stringy and tough, although the fillets can still be quite good if parboiled or baked.
Read the rest at here
and as for the myth here is another piece of information.
Originally Posted by AndrewL
Any scallop you buy at the store will be a real scallop, unless specifically marked as imitation scallop. Any reputable restaurant will serve scallop, not skate. Serving skate flesh as scallop is something that may have been done by shady sorts in the past, but it's going to be rare these litigous days.
It's pretty easy to tell by looking at the grain of the meat if it's real scallop or not. Real scallop muscle is composed of many short strands running paralell to the axis of the cylinder of meat, with no apparant side-to-side grain or flaking. Fish flesh will have a side-to-side grain and may be noticeably flaky.
This agrees with what I remember reading in William Poundstone's book Bigger Secrets. As I recall, he interviewed some sort of federal fish inspector who said that in many years of work, he had never found skate mislabeled as scallops. And they're really not hard to tell apart.
Conclusion we released a feast yesterday , won't happen again
