Why is it frowned upon to keep skate/rays these days?

Member Joined: Jun 28, 2010 Posts: 51 Location: Leeds

These comments certainly make for interesting reading, just learning other peoples opinions. My brother in law and my Mum are both veggies. My b in law preaches and it gets right on your nerves. My Mum doesn't as she knows I am a lost cause anyway. Funny thing is she is coming fishing with me this summer! If I catch anything she will probably moan if I don't put it back tho lol.
If I manage to catch a ray big enough to keep I will have to look up the correct way to get the most from it. Should have plenty of time to do this while the ammonia purges. I thought the River Cottage fish book might have a diagram but Hugh is against eating these. He reckons most of the larger rays are endangered but he will buy the odd wings off the boat so long as he knows what species they are from!
He does admit this makes him a hypocrite tho. I don't see the point in putting your catch back just to buy off a fishing boat, even if it is only a small boat.

Posted: Sun Jul 04, 2010 10:45 am

Hi all

Im sure if i were to catch a ray of any description i would be tempted to try it. (Sizable)
Can anyone tell me how to prepare the fish for the table? I have heard that you need to hang them first to get rid of the amonia or somthing or other. What is the best and humane way to dispatch it??

Stewarty

Posted: Sun Jul 04, 2010 12:12 pm

Dispatch them with a hard blow on the noggin, same way you do other fish mate. Once your sure its passed on keep it cool and in water (either in a bucket or fishbox) ... change the water regularly if your gonna be a while. A lot of people put a few cuts through the gills with a knife to get rid of the blood but if you are not up to that then just make sure it doesn't dry out and clean off any mucus that builds up on the fish.

You'll get wings, back, knobs (the cheak muscles either side if the mouth) and on a decent size fish, tail ... but it has to be said, knobs and wings are the best eating. The best way to learn how to prepare one properly is ask the fishmonger nicely as its bloody difficult to explain without pics (maybe someone can find some?) ... and like other things it takes practice.

Everything should be skinned and soaked in salted water if you are eating it next day ... if you are freezing it, just skin it wash it and bung it in the cold box ... freezing gets rid of any trace smells of the ammonia.

I have to say that I'd always eaten wing on the bone in the traditional way but recently I tried it filletted off the bone and wow! Tastes totally different so I'd thoroughly recommend filletting the wing meat off the bone.

http://www.caterersearch.com/Articles/2008/01/24/318446/skate-a-masterclass.htm

Posted: Sun Jul 04, 2010 1:41 pm

There is nothing wrong with keeping the odd fish for the table in the last two years I've kept exactly two fish. First a dover sole of 2lbs 7oz a personal best for me and the second a small eyed ray of 7lb 9oz caught by my grandson his personal best, we have enjoyed three dinners from this one ray. So taking the odd fish is not going ruin future fishing if people are sensible.