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Whilst I've read the flaps in the head can be used similar to stingray, from all accounts the meat mainly used is in the tail. Firstly remove the head from just before the long feeler fins or whatever they are. I've found it easier to the cut from the head head, down to the tail. Run a serrated filleting knife (as the skin is quite tough) down the cartilage in the middle and do this on both side. You'll essentially now have two fillets but the skin must be removed. It is tough!

What you're going for is the main large muscle which you easily see when looking at the cross section of the fillet. You can cut away some of the meat and use a knife to remove the skin however I prefer just to rip it all. Don't worry the meat is really tough and shouldn't rip in your hands. Cut the bloody meat where the skin was if you'd like but it's not necessary and will turn a dark grey when cooked.

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12y ago

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