I have seen waterman trot-lining them in Pax river, must be at least some market.
Every rose has it's thorns.
Quite few of them in the Severn River right now...pretty far up the river. Yesterday my son had to stop trot lining for crabs because the rays were so thick and eating his chicken necks.
ENOUGH!.....only way to make Cow Nosed Rays edible is to cut 'em up...............then feed the sharks.......
Had skate wings in a high end restaurant once..........once.
Cow Nosed gotta be worse.....
My dad ate a small ray one that we caught a few years ago. He said it was actually better the second day. I guess the flavors settled into the meat more.
While I agree 200% that the quick dispatch of any game animal should always be a top priority let's think about this.
Rays: cut the wings off and they bleed to death, I would imagine very quickly, similar to a well placed shot on a deer or beat them to death. Decisions, decisions.
When we keep fish in the cooler on ice, I assume they suffocate due to the inability to take in oxygen. Not real nice either. Or do they die of hypothermia and exposure. Do I need to start clubbing my rockfish and perch so they don't suffer?
Crabs, well steaming to death doesn't sound like my preferred way to go. Sorry, not pithing my crabs first.
Funny what we call ethical, or just don't think about.
Here's an idea that'll fly like a lead balloon with a hole in it. For matters of compassion, perhaps we can start carrying .22 Magnums and dispatch them like an alligator (For those who don't understand, watch Swamp People, then you'll get the reference).
Gaff 'em and cut 'em. If I'm really lucky my arrow will find its mark and I won't need to worry about it
"The Chesapeake does not impress those who know it best as the grandest or most of anything. For all its size and gross statistics, it is an intimate place where land and water intertwine in infinite varities of mood and pattern."
William W. Warner "Beautiful Swimmers"
Best recipe I know is to pack the seasoned wings in a bed of pine shats and grill until tender.
Throw the meat away and eat the pine shats...
Here is another recipe for Cow nosed ray also know as Devil ray.
2 lbs.of ray fillets
3 c. soft bread crumbs
1 1/2 T. grated Parmesan cheese
1/2 t. salt
1/2 c. melted butter, divided
1 1/2 T. Worcestershire sauce
1/2 t. prepared mustard
Preheat oven to 325 F. In medium bowl mix bread crumbs, Parmesan cheese, salt, 1/4 cup of butter, Worcestershire sauce and mustard. Place fish fillets in a single layer in a greased, shallow baking pan. Spoon bread crumb mixture evenly over fillets. Dribble remaining 1/4 cup of butter over bread crumbs. Add water to barely cover bottom of pan (about 1/2 cup). Cover with greased foil. Bake until fish flakes easily when tested with a fork (about 15 minutes). Remove cover. Lightly brown under hot broiler. For extra zip, use Dijon-style mustard. Makes 4–6 servings.
This recipe and five others, including Curried Cownose and Ray Creole, appear in a Marine Resource Advisory reprint produced by the Virginia Sea Grant College Program Marine Advisory Services at the Virginia Institute of Marine Science at the College of William and Mary.
The six-page publication also offers tips on how to catch a ray and instructions on how to clean a ray once it has been caught, including a diagram and detailed photographs. Single copies of this reprint are available free by writing to Sea Grant Communications, VIMS, Gloucester Point, VA 23062.
Hey Stumpknocker can you list the name and location of the Asian super market selling the ray so that those who want to buy it can?
8801 Baltimore National Pike
Ellicott City, MD 21043
· Phone: 410 - 750 - 9656
"talked" to a guy working the fish counter. He said they are selling OK. saw someone buy while I was there.
"You're gonna need a bigger boat"-Police Chief Brody..