Funny enough, that effort had a role in influencing me to actually land and keep one to try for the first time. I’d been peripherally aware of the overpopulation problem with cow-nose rays for a while but had been raised to think of them as trash fish – basically unsuitable for consumption. So, instead of just unhooking and releasing as I’d done my whole life, I kept one. Beautiful meat – it has fibers that run from the body to the wingtips in two colors (the usual light/white and dark/red) that form beautiful patterns if cut across the grain. Unfortunately, it has the texture of rubbery pork with most cooking methods.
As to the article you link, the ray I kept and cooked was caught a stone’s throw from Stingray Point.
I’m shocked (not shocked) it didn’t catch on. Pun intended.
