The bull nose Ray I harvested with fairly large. About 40 to 50 lbs I would guess.
I took a large fillet out of one of the wings... parboiled it. The musculature of the filet fell open almost like sliced bread. I sliced it into cutlets accordingly. Then prepared a traditional veal parmesan.
The internet was full of conversation about urea smell and taste. I found none of that whatsoever. The texture of the meat in my opinion was very much like lamb or baked pork chops... and pleasantly moist.
Some people tell me it tastes like scallops. I'd like to try some.
