What is edible on a stingray?

1. Meat: The meat of stingrays is often consumed and can be prepared in a variety of ways, such as grilling, frying, baking, or smoking. The flesh is generally firm and flavorful and can be used in various dishes, including soups, stews, curries, and fish tacos.

2. Wings: The wings of stingrays, also referred to as "flaps" or "fins," can be consumed and are considered a delicacy in some cuisines. They can be grilled, fried, or cooked in a broth and have a unique, slightly chewy texture.

3. Cartilage: The cartilage of stingrays, particularly the pectoral fins and the tail, is edible and can be used in soups, broths, and stews. It provides a rich, gelatinous texture and a distinct flavor.

4. Liver: The liver of stingrays is considered a delicacy in certain cultures and can be prepared in various ways, such as sautéing, grilling, or frying. It is known for its rich flavor and texture.

5. Eggs: Some species of stingrays lay eggs, and these eggs can also be consumed and are considered a delicacy in some cuisines. They are often boiled, fried, or used in omelets.

6. Roe: Female stingrays produce roe, which are the unfertilized eggs. Stingray roe is considered a valuable delicacy and is used in various dishes, particularly in Asian cuisine. It is often dried, salted, or cured and can be consumed on its own or as a flavoring agent.

It's important to note that different stingray species may have varying edibility, taste, and texture. Some species are more commonly consumed and considered delicacies, while others may not be as widely eaten. It is always advisable to follow local guidelines and regulations regarding the consumption of stingrays and their specific parts to ensure safety and sustainability.