Fish

Stingray

B tier

Stingray covers dasyatid rays used in Southeast Asian, Australian Aboriginal, and some tropical cookery—wings and body meat that are firm, slightly sweet, and excellent grilled or in curries. Venomous tail spines are removed before market; never handle tails casually. Barbecue wing meat with sambal, stew in coconut curry, or smoke. Texture is denser than cold-water skate. Species vary widely—buy from known food fisheries, not tourist spoils. A different culinary family from European Raja wings, still “ray” in broad kitchen language.