Stingray
Dasyatidae
Not Kosher
No true scales
Scales
No
Description
Stingray is grilled over charcoal with spicy sambal in Malaysia and Singapore, and cooked into spicy curries in Goa and other parts of India. The wings, cheeks, and liver are the prized cuts, and the meat is sometimes prepared as mock scallop.
Stingrays are common in coastal tropical and subtropical waters worldwide, with some in warmer temperate seas and deep water. A few groups, like river stingrays, live only in fresh water. Most rest on or near the bottom.
Also known as
- Southern stingray
- Bluespotted stingray
Stingray in foreign languages
| Scientific | Dasyatidae |
| Hebrew | טריגוניים |
| Yiddish | סטינגרעי |
| Arabic | سمك الراي اللاسع |
| Spanish | Raya de aguijón |
| Portuguese | Dasiatídeos |
| French | Dasyatidés |
| Italian | Trigone |
| German | Stechrochen |
| Russian | Хвостоколовые |
| Chinese | 魟科 |
| Japanese | アカエイ科 |
| Korean | 색가오리과 |
| Vietnamese | Họ Cá đuối bồng |
| Thai | วงศ์ปลากระเบนธง |
Warnings & Kosher Issues
- A cartilaginous fish with no true scales, so it is not kosher.
- Rays and skates are sometimes cut and sold as mock scallops. The kosher ruling is the same.
- The tail carries a venomous, barbed spine that can cause serious wounds. Fatal stings are very rare.