BEST STINGRAY FILLETING CHEF IN THE WORLD скачать в хорошем качестве

BEST STINGRAY FILLETING CHEF IN THE WORLD

What does stingray taste like? Some people say that they taste like scallops, while others won’t give them the time of day and throw them back in the water. Other fishermen will only keep them for shark bait. It wasn’t until after I gave saltwater catfish a try that I decided to give the stingray a turn at the dinner table. Just like the catfish, I had always thrown stingrays back when I caught them. Other fishermen would tell me that they tasted a lot like scallops, but I figured it was sort of an “I heard it from a friend” kinda thing. Well after trying it, I’m here to tell you that stingray tastes awesome! I personally think that it tastes like a combination of fish and scallops or maybe even lobster. I love all three of these, so I think that it’s safe to say that Stingray meat is very good. in Morocco, we eat ray quite often and in Rabat specifically we love ray fish and chips. Yum yum. As for stingray, I think it's the common stingray that is found and cooked although a lot of restraints prefer to use a smaller but similar ray or even skate. As for the taste it's quite stingy (ba dum tssssh)and sharp in flavor. A heavy imonia like taste similar to shark meat. What I mean by stingy is that when eating it it's juice (often gelatinous) that stays on your lips produces a tingling sensation almost akin to a sting of sorts.As a child, I used to love leaving it on my lips and experience the tingle. As for the flesh it's soft and peels off the bone with a fork into long and almost worm-like strands of meat. It's a double sided fillet(wing) so once your bone is scraped off, flip it over and go again. The bones aren't really like other fish bones and are more cartilage than bone giving them a soft and flexible consistency. If your getting ray fish and chips your either a bone eater or a scraper. Many people love chewing on these "bones", not me though, I like to scrape it off in one big piece, flip it over and eat like an open-faced sandwich with the batter as the bread. Pan seared ray or skate is my favorite. A golden crisp flesh really elevates the fish as without it it will just be a sloppy mushy but tasty mess. The crisp flesh not only adds flavor but also helps to get chunks onto your fork instead of mush.