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Here's info I shared PM with another angler.
Posted by Santa
on Sep-30-07 12:50pm
(In reply to: Batray filets+Beer batter+Deep fry = YUM!!!! posted by Santa on Sep-29-07 10:38pm)
As soon as I took pics I split skull with knife to kill and start bleeding ray. Next I removed wings from high on body, (fact, I cut into body cavity) with a heavy sharp knife because it allowed me to then trim just enough body cartilage/ribs off to find the mid-wing cartilage plate without losing a bunch of meat guessing. After washing/scrubbing off slime and color, I sliced filets from top and bottom of mid-wing cartilage plate, then iced em down in cooler til next morn. when I could spend some time on em at home. I found it easier to remove skin if I sliced wing filets into 3-4" wide strips along the grain of the meat (outward toward tip), then laying skin side down on filet board, I run filet knife between skin and meat leaving about 1/16" of the RED meat on skin, I understand it's the red meat that tastes strong. I just found that it was easier (and didn't lose as much meat) for me to remove skin off narrow filets (like a fish) than trying to manage to hold and slice the whole wing, and give me the right sized filets to cut up into smaller sections, depending on recipe. I rinsed filets well with fresh H2O and let drain well in a colander on plate in fridge till vacuum packing or cooking right away. Okay, this may be common practice, but since this is #1 for me it's all new. I thought about next time, a person could remove wings at pier, place em in a gunny sack or wire bait basket, etc, and lower into water to finish bleeding and keep fresh while continuing to fish or till ability to ice down. I think the bleeding, chilling, and rinsing helped a lot.
Batray filets+Beer batter+Deep fry = YUM!!!!