Main Discussion Area > Primitive Skills
Fish Skins
mullet:
good luck, Roger, it's gonna be a hot one today. I havn't heard anybody mention Salty Saul in years. I hope you don't hum Earnie Lee songs when you fish. ;)
Hillbilly:
Oh well, didn't read this thread until now, and I caught and threw back several stingrays and small sharks last week, including a couple good sized rays...
HoBow:
Hillbilly- not sure how it is up on the East Coast, but they are everywhere right now in the gulf....water temp is hot and that pulls the rays in....I plan on going out to an island to get a few bow handles this weekend. I have been looking on how to prep it....on the rays (or shagreen as they call it) you don't have to tan. You treat it just like rawhide. I also read a lot of Chinese buffets push of stingray as scallops because the meat is apprently the exact same....I'm looking forward to getting dinner and a few grips.
mullet:
The meat doesn't taste the same and is kinda pink colored, but it is good, sweet tasting.
Pat B:
If the grain runs up and down it is scollops, if crossways its ray! Shark meat is excellent to eat. You should soak it in salt water because sharks urinate through their skin and the meat will have an amonia smell if not prepared correctly.
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