1. Choose a fresh stingray. Look for stingray that is firm to the touch, pinkish-brown, and has clear eyes. Avoid stingray with a slimy texture, a strong fishy smell, or cloudy eyes.
2. Clean the stingray. Using a sharp knife, cut off the stingray's tail and remove the skin. You can also ask your fishmonger to do this for you.
3. Cook the stingray. Stingray can be cooked in a variety of ways, but it is most commonly grilled, fried, or baked.
* To grill stingray, preheat your grill to medium heat. Brush the stingray with oil and season with salt and pepper. Grill for 5-7 minutes per side, or until cooked through.
* To fry stingray, heat oil in a large skillet over medium heat. Dredge the stingray in flour and shake off the excess. Fry for 3-5 minutes per side, or until golden brown and cooked through.
* To bake stingray, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the stingray on top. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes, or until cooked through.
4. Serve the stingray. Stingray can be served with rice, vegetables, and a variety of sauces. Some popular sauces to serve with stingray include lemon butter sauce, garlic sauce, or chili sauce.