Stingrays are closely related to sharks. It is believed that stingrays and most sharks share a common ancestor and belong to the same group of cartilaginous fish! 

Texture and Taste: The meat is flaky yet dense and chewy like a mix of fish and lobster. It has a rich and succulent flavor and is easy to eat.

Cooking Methods:

⇒ It is popular for BBQ and Grill with sambal. Sambal stingray, also known as Spicy Banana Leaf Stingray and by Malay name Ikan Bakar, is a Singaporean/Malaysian seafood dish. The dish is prepared by barbecuing the stingray and served with sambal paste atop. If you’re going to grill it, make sure to cook it in extra salty water which will help to remove the fishy taste and make the stingray meat more tender. 

⇒ Another popular way to cook the fresh stingray is to Stir-fry with fermented black bean and chili which is known as the Teochew Spicy Stir-Fry Stingray.