Proper way to prep stingray?

So I've done a little research on eating stingray. Just a lot of mixed reviews on how they taste and how to cook. I've always been the type to just learn the hard way and try for myself. After all, many people say catfish and tilapia are trash fish, same with ocean perch. But those are some of my favorite fish to fry up!

Anyway. I couldn't find anything on how to properly dispatch and handle them after catching. I've read that if you dont handle them right, the meat can taste like ammonia similar to if you don't dispatch and clean a shark the right way.

Anyone have some experience with this?

Thanks!

We eat stingray if I'm up for cleaning it and the meat is quite delectable.  I handle a stingray by putting my thumb and middle finger behind the eyes in the two holes that seem to be skull like ear things.  I cut out the gill box and bleed it in the water.  On a flat surface I run my fillet knife along the top of the flap where you feel access to the meat along the top.  Run the knife flat toward the tip and remove fillet.  Flip fillet and pinch down with fingertips to surface from tip end, work off some meat, flatten knife and skin like a fish.  Repeat top and bottom on both flaps.  Meat is dark red.  I then soak it in iced lightly salted water and change out several rounds until the water is clear. I dry the fillets then cook your own way.  Salt pepper light flour, no flour, deep fry, also have marinated in curry and broiled, or confit in oil and garlic finished under broiler for crispy texture, comes out like pulled pork.  I only eat the 18"-25" wide stingray, bon appetit

No idea how to prep it, but I did eat a "boiled ray salad" once in Naxos, Greece and it was fantastic.
The ray meat was shredded and indeed had  the consistency of pulled pork. The restaurant used a nice oil/vinegar dressing on it.

I've eaten stingray on trips through SE Asia.  It's great grilled - cartilage, no bones, and a smooth not-too-fishy-flavor.  I liked it.

I've cleaned one years ago and did what Eddie mentioned.  You're basically cutting off the wings and leaving a central skull/head.  I don't remember soaking before grilling, but it can't hurt.

In the rare case of keeping a ray, ill cut the wings off and peel the skin off. ill slice the wings in strips smd fry them like calamari.
If you are at a market and they are selling scallops, check out the grain  the scallop meat. If its not vertical, it may be a "scalloped" ray wing.

Q:  Proper way to prep stingray?

A:  Remove hook, say bye-bye.

Q:  Proper way to prep stingray?

A:  Remove hook, say bye-bye.

lol well that's what I usually do. But I catch them pretty regularly in the bays and ive never tried keeping one or ever eaten it before. So  I figured next time I might try it.

Had one in the boat yesterday and with this thread in mind,  I almost kept it, but one look in those big sad eyes,  had to let it go 

Had one in the boat yesterday and with this thread in mind,  I almost kept it, but one look in those big sad eyes,  had to let it go 

Yeah, if you're talking bat rays, that's the thing, they just have that look,

Maybe this should be a seperate post, but a related topic is skate. We catch Big Skates out on the shallow side of the sanddab beds and they're mighty fine eating. They don't seem to ammonia up as bad as sharks, but it's a good idea to bleed them out. I bleed them in the kayak hold to avoid lots of blood in the water so whitey or Mr. Bull Sea Lion don't have any extra excuse to visit. Back home, we slice the meaty wings off and poach them (near boil without the bubbles of a rolling boil) skin-on, in water with a dose of white vinegar for acidification. Then you peel the skin off and you're left with these slabs of unbelievably tasty white meat that could easily pass for high quality crab meat. We usually keep the 10-20 pounders and let the monsters go.

We usually keep the 10-20 pounders and let the monsters go.

a 20# skate is quasi monstrous, no?  i've tried skate, it was good.  The cartilaginous "backbone" under the wing adds a plezunt crunchiness