Stingray wings

What delicacies are not found on the shelves of modern stores - ostrich meat, sharks, all kinds of Asian delicacies, unusual sauces based on exotic fruits, drinks that are uncharacteristic for our country. . . All of them are at least unusual and unusual for a Russian person, but at the same time tasty, so they deserve attention.

Among this outlandish assortment, one cannot fail to note such an interesting product as stingray wings. Perhaps someone hears about them for the first time, and for some adherents of the culinary area, the wings of the stingray are quite commonplace and even a favorite seafood.

In order to imagine this product, you need, first of all, to mentally draw the fish itself. For rays, the distinctive feature is a very flattened body and large pectoral fins, which completely fuse with the head. Therefore, outwardly, the wings of the stingray are rather large fins, which contain a lot of meat. Basically, already cut into portions or whole stingray wings, but already spared skin, go on sale.

The wings of the stingray are willingly acquired not only by specialized fish restaurants, but also by ordinary hostesses. Due to its unusual taste and delicate consistency, stingray wings are popular in many cuisines in the world, in particular in Portuguese, where the recipes for preparing fish dishes are incredibly diverse and numerous. In this country, stingray wings are ranked among the rank of delicatessen.

The stingray wings cooked are very tasty. In addition, their distinctive feature is the complete absence of bones, instead of which exclusively cartilage is contained. Moreover, the latter are perfectly amenable to thermal treatment, during which they soften significantly. Crisp white cooked or pinkish in the raw meat of the wing of the stingray has a delicate texture and excellent taste.

Cooking this wonderful seafood is quite simple - if you can handle other fish, then cooking the stingray wings will be a simple task for you. It is possible to use stingray wings in almost any dish in which the presence of fish meat is provided. For example, many people like stingray wing soup, which is exposed to the taste of a noble ear. Many culinary experts like stingray wings baked in the oven with vegetables and spices.

However, the classic version of cooking this seafood is rightfully considered the frying of portion pieces of meat of this fish to oil. Before that stingray wings are mealed in egg and crumbs, then fried in hot vegetable oil till appearance of characteristic ruddy crust. After heat treatment, the meat does not lose its unique qualities, tenderness and juiciness. By the way, the wings of the stingray fried in oil in a pan are one of the best fish dishes in France.