Stingray

Introduction

Ray of goodness, Niwan’s fresh stingray or locally known as pittan is a seafood delicacy popular for its unique taste and texture. Few would turn down an invitingly convenient strip of grilled fresh stingray.

Their uniform rows of mildly sweet and sticky meat, the delightfully slippery skin, and the total absence of bones make the eating experience even more fuss-free.

Oh, by the way, that crunchy-chewy center is cartilage, and some folks believe eating it will help with creaky pained joints. The stingray is related to sharks and is a common fish in all tropical waters. Approx. 90 % of the stingray is exported from Pakistan to Malaysia, Thailand, Indonesia, and China

Flavor Profile

Stingrays have a mildly pronounced flavor, firm flesh, and a high collagen content which gives them a unique texture when cooked.

The flesh is light beige to pinkish but becomes off-white when cooked. They should not be overcooked as the flesh will break along the separations.

Nomenclature

English Name: Stingray, Ray fish, Skate
Local Name: Pittan, Papri, Gadam
Scientific Name: Myliobatoidei

Habitat

Stingray is a Sea fish that is found in cold and temperate oceans worldwide as well as deep tropical waters.

Catching Method

They are caught using bottom trawls and gillnets

Physical Attributes

Their flattened bodies are composed of pectoral fins joined to their head and trunk with an infamous tail trailing behind. While the stingray’s eyes peer out from its dorsal side, its mouth, nostrils, and gill slits are situated on its underbelly.

Appearance

They are shaped like a kite and colors may vary, but most stingrays are brownish gray.

Size

On average, the stingray size range is from 1 kg to 5 kg per fish. However, other sizes are also occasionally available.