Esteemed Eggers: Got any ideas on making this edible? It is cownose ray, not southern sting ray. They will be swarming my pier on the Chesapeake Bay in May. Stingrays do in fact taste decent and can be cooked like fish and scallops. These behemoths, on the other hand, are almost a red meat with a strong, not so pleasant flavor. I haven't had any luck with recipes on the web as most are for stingray. Thoughts on brining the meat to mellow the flavor? I can shoot these things all day and want to use them for something other than crab bait.
Richmond, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. No FireWires Yet. Hoping to win some soon.