Cownose stingrays

[dnice]

I've never seen one, never heard of them... but apparently they are a problem in the Chesapeake.
I found it interesting (and kinda funny) so I thought I would post it here, I know there are a few Chesapeake sailors around here...

This is from a blog I watch, so just read it from there :)

http://lonniebruner.blogspot.com/2009/04/dear-cownose-stingrays-prepare-to-die.html

[Captain Smollett]

I've never seen one, never heard of them... but apparently they are a problem in the Chesapeake.
I found it interesting (and kinda funny) so I thought I would post it here, I know there are a few Chesapeake sailors around here...

This is from a blog I watch, so just read it from there :)

http://lonniebruner.blogspot.com/2009/04/dear-cownose-stingrays-prepare-to-die.html

Hmmm, cannot say I'd be onboard with the wholesale slaughter idea...

After all, they are just doing their thing.

Why not use 'em as bait?  Or as the comments said, find a why to cook/prepare them?  People in other countries eat some stuff that seems might strange to Americans - but that says more about us being a high maintenance, picky culture than the edibility of a given species of fish.

Toadfish and chips anyone?

Or how about some smoked eel?  I have caught eel of the back of my boat here in the marina.  Bunch of drunks at the Capn's Lounge came out of the woodwork to tell me how nasty they are "just cut the line, don't even reel them in."  Upon further research, I learn eel is someone of a delicacy in some locations.

Go Figure.

[Amgine]

Heh. Much agreement Capt. Smollet.

Another thing to keep in mind: the ray is filling a niche that is currently empty, or one which has been created by humans.

If they got into an oyster bed and ate 60,000 oysters it's because those animals - whose spat naturally find good, safe locations to establish themselves and then never move again - were put in an unnatural and unsafe position by humans. Left alone at their capture site they'd probably never have been vulnerable, but sea farmers placed them in a precarious position and - surprise! - they got et.

I'm sure somebody, somewhere, can figure out how to make tasty fish patties out of the rays, or sushi, or maybe tan the skin for a flash in the pan fashion thing. Maybe a substitute for shark fin? But if left alone without interference, the Chessie will come up with some solution of its own.

Too bad it'll never get a chance to correct the imbalance.

[s/v Faith]

I would think you could try cooking them like Skate.

  I remember fishing the outter banks in NC, some folks would catch skate and leave then on the beach to die.  ::)

Found a few good recipes online.

This one sounds pretty good;

Note: All this may seem hectic and like a lot of steps to follow. It is really simple if you know what ingredients go to what and keep on top of things. Everything falls into place once you get started. Plus, so few ingredients are used it is difficult to really mess anything up.

Skate au Buerre Noir & Sweet Potato Crisps w/ Balsamic Reduction
Serves 2. Active Time= 30 minutes. Inactive time= 20 minutes.
The Sweet Potato Crisps w/ Balsamic Reduction
* 1 sweet potato, skinned
* 1 Tbl butter
* ½ cup balsamic vinegar
* 2 cloves garlic

1) In a small pot with water, over medium heat, add whole sweet potato (skinned). Bring to a boil and cook for 20 minutes.
2) Remove from boiling water and run under cold water to bring temperature down so you can handle the potato. Cut into ¼-inch discs.
3) On a skillet on medium heat, melt the butter. As butter is warming, in a separate saucepan on medium-high heat add the balsamic vinegar and garlic. (This will be brought to a boil, stirred occasionally for about 10 minutes; until thickened.)
4) In the skillet, fry the potato discs until lightly browned, about 8 minutes. The balsamic should be slightly thickened at this point. Remove the balsamic reduction from the heat, leaving in saucepan; it will continue to thicken. Place potatoes in the oven at 250F to keep warm while you prepare the skate (recipe below). When ready to serve, drizzle balsamic reduction over top.

So does this;

The Skate au Buerre Noir
* 2 skate steaks
* salt/ pepper to taste
* 3 Tbl flour
* 2 tsp paprika
* 1 Tbl butter

1) Wash off and pat the skate dry. (If pan is large enough to fit both skates, leave whole; otherwise, cut into halves or quarters.) Cover with salt and pepper to taste; sprinkle one side with paprika. Sprinkle flour on both sides.
2) Melt 1 Tbl butter over medium heat. When warm, add skate. Cook 2-3 minutes each side until golden brown. Remove from heat and cover with buerre noir sauce (recipe follows)

Buerre Noir
* 3 Tbl butter
* 2 Tbl parsley
* 2 scallions, chopped

1) Begin sauce before prepping skate. Prep skate as butter is browning, keeping an eye so as not to burn. In a saucepan on medium heat, melt butter with scallions. Heat until butter begins to brown and emits a nutty aroma. Add parsley, stir and remove from heat.