arpie Posted January 26, 2010 Share Posted January 26, 2010 (edited) Hi all Just watched a repeat episode of Cook & the Chef where they cooked up Stingray flaps (also known as Skate) and carp! Both meals looked very appetising! May give the skate a go one day when I catch a decent one! Sometimes I see a stingray on the beach that has been caught & tossed up the beach - which is a shame - I tend to put them back ....... but if big enough, may well try the recipe below!! Only takes seconds to cook. They used an eagle ray, not a banjo or other ray. Apparantly Carp is an absolute favourite for a lot of Europeans around Xmas time - they put their order in months in advance to make sure they have one for their Xmas Dinner (much as we do with our hams!) From memory, they tend to cover them in pasty & bake them, but this recipe is good old dusted in flour & pan fried, with some flavoursome additions. Anyone interested in looking at the recipes, check the episode out here http://www.abc.net.au/tv/cookandchef/txt/s1657444.htm Cheerio Roberta Edited January 26, 2010 by Roberta Link to comment Share on other sites More sharing options...
Catchin Jack Posted January 26, 2010 Share Posted January 26, 2010 (edited) Also watched the show Roberta, was quite interesting but i don't think i'll be bringing home any rays anytime soon haha Tried stingray flaps once and was quite oily and bland. Cheers, Leo Edited January 26, 2010 by Fezza Link to comment Share on other sites More sharing options...
arpie Posted January 26, 2010 Author Share Posted January 26, 2010 Hi Leo My sister cooked skate up years ago to a French recipe with a cheese sauce & I recall it tasting rather nice, with texture somewhat like chicken fillet! This was a pretty big skate wing flap tho! Nothing like the little ones I catch off the beach or rocks! I did hook a massive ray once, off the rocks at Burgess Beach - the water was so clear I could see it powering out to sea, so deliberately cut the line, rather than being spooled! Never tried carp before (notice how similar it is spelled to 'crap'?) tho! They emphasise it needs to be iced immediately upon capture for the best results ...... same as most fish, I guess. Treat 'em right & they give you a feed. Cheerio Roberta Link to comment Share on other sites More sharing options...
brendong Posted February 4, 2010 Share Posted February 4, 2010 Funny - after switching to Hard bodies and softies my ray catching days are all but extinct....reckon I've caught one in the last 5 years after it hoovered a 2' Gulp shrimp up at Grays Pt.....there are certainly thousands of the things in Conjola and Nambucca though. Link to comment Share on other sites More sharing options...
arpie Posted February 4, 2010 Author Share Posted February 4, 2010 Heaps of banjos and stingrays hooked off the beaches up here. I hooked a monster stingray on One Mile Beach once & was praying it was a jewie - it wasn't & it stripped the gears on my reel, too! I'd followed it up & down the beach & finally saw it flapping in the shallows, so just cut the line! Should have brought it in & cooked it!! Roberta Link to comment Share on other sites More sharing options...
Basil D Posted May 21, 2010 Share Posted May 21, 2010 Hi all Just watched a repeat episode of Cook & the Chef where they cooked up Stingray flaps (also known as Skate) and carp! Both meals looked very appetising! May give the skate a go one day when I catch a decent one! Sometimes I see a stingray on the beach that has been caught & tossed up the beach - which is a shame - I tend to put them back ....... but if big enough, may well try the recipe below!! Only takes seconds to cook. They used an eagle ray, not a banjo or other ray. Apparantly Carp is an absolute favourite for a lot of Europeans around Xmas time - they put their order in months in advance to make sure they have one for their Xmas Dinner (much as we do with our hams!) From memory, they tend to cover them in pasty & bake them, but this recipe is good old dusted in flour & pan fried, with some flavoursome additions. Anyone interested in looking at the recipes, check the episode out here http://www.abc.net.au/tv/cookandchef/txt/s1657444.htm Cheerio Roberta My Mum just love Ray skates. I met a guy in Tumat 10 years ago and he had two carp in a fish net for two days in clean water, he says that flushes all the mud out of them, he BBQed one that afternoon and invited us over, gotta say it was great eating. Link to comment Share on other sites More sharing options...
Marfoir Posted August 17, 2010 Share Posted August 17, 2010 Back home growing up in Catholic old Ireland meant that Friday was always Fish and Chips for dinner and Ray was always my favourite. My Aussie girlfriend tried it a couple of years ago when we were in Dublin and she totally loved it. The really funny thing is bones from the wing are soft, edible and taste OK. I don't know what the eating qualites of the Australian varities are like but I wouldn't be throwing a Banjo or Eagle back!!! Link to comment Share on other sites More sharing options...
rickb Posted August 17, 2010 Share Posted August 17, 2010 G/day Marfoir, The Aussie ones in my opinion,taste like a TORTISES TIT. Cheers Rick. Link to comment Share on other sites More sharing options...
Marfoir Posted August 24, 2010 Share Posted August 24, 2010 G/day Marfoir, The Aussie ones in my opinion,taste like a TORTISES TIT. Cheers Rick. Back they go! Link to comment Share on other sites More sharing options...
Marfoir Posted August 25, 2010 Share Posted August 25, 2010 G/day Marfoir, The Aussie ones in my opinion,taste like a TORTISES TIT. Cheers Rick. Dare I ask how you know what a Tortises Tit tastes like? Link to comment Share on other sites More sharing options...
arpie Posted August 28, 2010 Author Share Posted August 28, 2010 :074: I was wondering about that too!!! Please Explain, Rick??? ROberta Link to comment Share on other sites More sharing options...
rickb Posted August 28, 2010 Share Posted August 28, 2010 Hi Marfoir and Roberta. HAHA. Pam used the exact words the first time I used the expression. If I did try that I would be shell shocked. Regards Rick. PS, I will have to start using those emo-cons for better expressions. Link to comment Share on other sites More sharing options...
leonardgid Posted May 15, 2011 Share Posted May 15, 2011 Hi there Roberta, i have eaten both, and i have to say that i enjoyed both of them , the Carp was cooked by a work mate that owned an Indian restaurant, he chopped it into cutlets, shallow fried it then placed it in a curry sauce and simmered it for some time, if i found the same thing at an indian restaurant today i would order it before i ordered anything else, as for the skate, i really love deep sea thornback ray, it has a very rough skin , as for the other rays that we come across eg eagle rays etc i do take the odd one from time to time, kill it first before i cut the wings off, and keep the rest of the body for crab bait that way i dont waste anything, the wings i skin by dipping in boiling water for a few seconds then scrape the skin with a knife , then cool down in cold water . cut into half inch slices deep into steggles chicken coating mix found at woolworths super market and shallow fry in canolla oil till golden brown, a squeeze of lemon and...... try it you will see what i mean. Link to comment Share on other sites More sharing options...
Basil D Posted June 17, 2011 Share Posted June 17, 2011 G/day Marfoir, The Aussie ones in my opinion,taste like a TORTISES TIT. Cheers Rick. How do you know what Tortises tit taste like Link to comment Share on other sites More sharing options...
Devil Ray Posted February 5, 2014 Share Posted February 5, 2014 I have heard people using a cookie cutter to make the wings into scallop like discs and cooking them like would a scallop, havent tried it though, the last time i tried to boat a ray i ended up with a 4 inch barb through my finger Link to comment Share on other sites More sharing options...
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