STINGRAY FISH

Stingray fish, scientifically known as Dasyatis zugei , belong to a group of fish called elasmobranchs. It’s also called by 魔鬼鱼, Ikan Pari, Pake - edged stingray.

Stingrays, with their wide, flat bodies, may not look like fish, but they are. They are related to sharks, and like their shark cousins, they do not have bones. Instead, their bodies are supported by cartilage - the same material that you feel inside the tip of your nose. Stingrays have broad fins that run the full length of their bodies, giving them a flat, roundish shape. To swim, some stingrays move their whole bodies in a wavy motion that propels them through the water. Other species flap their fins like bird wings and "fly" through the water.

+ Available sizes :  200-300-500-1000  ( gr/whole fish  ) or  50-100-200-300 (gr/fillet)  

+ Product line:  Whole cleaned, Stingray chunk, Stingray wings / fins, Stingray Fillet, 魔鬼鱼块,  Ikan Pari

+ Peak season : whole year round

+ Freezing type : IQF , Semi-IQF & Shatter pack

+ Packing Style:  20x500gr, 10x1Kg, 5x2kg,….

+ Rich in Protein: Stingray is an excellent source of lean, high-quality protein ( Stingray flesh is loaded with 20% protein content ) essential for muscle growth, repair, and overall health.

+ Vitamins and Minerals:  Stingray is a source of important minerals, such as magnesium, iodine, and potassium. It is also rich in vitamins and minerals such as Vitamin B12 and Vitamin D.

As for the taste of stingray is quite stingy and sharp in flavour.  A heavy imonia tastes similar to shark meat. What I mean by stingy is that when eating its juice (often gelatinous) that stays on your lips.

As for the flesh it's soft and peels off the bone with a fork into long and almost worm like strands of meat. The meat of stingray is flaky yet thick and dense.  The bones aren't really like other fish bones and are more cartilage than bone giving them a soft and flexible consistency. If your getting ray fish and chips your either a bone eater or a scraper. Many people love chewing on these "bones".

 Stingray most often can baked, roasted, fried, grilled ,BBQ , steamed, making fish soup, dipping hot-pot . Make recipes such as Sambal Baked Stingray, BBQ Stingray, Braised Teochew Spicy Stingray, Stingray Assam Pedas, and so many more !

+ Grilled stingray or 'ikan pari bakar' as it is known in Malaysia and Singapore is a flavourful dish. It is marinated with blended chilli paste and herbs before being wrapped in banana leaves. It is then grilled to perfection and eaten with a spicy and tangy dip.

+ Sambal Stingray (烧烤魔鬼鱼 ): , as spicy banana leaf stingray, also known "ikan pari bakar' as it is known in Malaysia and Singapore, is a flavourful dish . Prepared by barbecuing stingray, it is served with sambal paste atop.