![]() |
|
Home | Forum | Online Store | Information | LJ Webcam | Gallery | Register | FAQ | Community | Calendar | Today's Posts | Search |
![]() |
|
Thread Tools | Display Modes |
|
![]() |
#1 |
Senior Member
Join Date: Mar 2005
Posts: 2,568
|
I ate the ones from the Adriatic Sea. They were much smaller though, not like these airplanes we got here on the West Coast.
They just steam the wings, put some salt, olive oil and vinegar (all home made) and serve it like that. Little gamy, still tasty, softer texture mild white fish.
__________________
![]() <)))< ....b-a-a-a-a |
![]() |
![]() |
![]() |
#2 |
Senior Member
Join Date: May 2007
Location: Chula Vista
Posts: 1,589
|
I've heard the ray wings used as scallops stories for years and I've tried it twice. Once with a large round sting ray and once with a bat ray. I can only guess that the people who think this works like their scallops chewy with a bunch of red meat in them. Niether of the rays I tried was scallop-like in the least and not what I would would want on my plate ever again. I have also heard that skate wings are what you should use and not rays. I caught a bunch of clear nosed skates when I was in North Carolina and after my experience with the rays I was not tempted in the least to eat one of those ugly things. You might want to just let the rays go. Mike
|
![]() |
![]() |
![]() |
|
|