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Spain · Andalucía · Cádiz| Common Animals Fish Mushrooms Flora |
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Dasyatis pastinaca |
July: Exhibits high feeding activity, especially during the summer period.
Venomous tail spine. Found in coastal waters of the Black and Mediterranean Seas. Local fishermen use stingray meat in traditional dishes.
Ray with flat body and long tail with venomous spine. Inhabits shallow waters and bays. Prefers sandy or muddy bottoms.
Caught with bottom gear, nets, and trolling Usually caught near shores and coastal bays
Dangerous because of venomous tail spine — handle with care. Best caught in early morning or evening when rays are active.
13 July 2025 Good bite
14 July 2025 Good bite
15 July 2025 Good bite
16 July 2025 Good bite
17 July 2025 Good bite
18 July 2025 Good bite
19 July 2025 Good bite
14 July 2025 Good bite
15 July 2025 Good bite
16 July 2025 Good bite
17 July 2025 Good bite
18 July 2025 Good bite
19 July 2025 Good bite
Flesh is firm and tasty, requires careful cleaning from skin and cartilage. Used for frying, stewing, and soups. Meat edible after processing.
Fillet: Frying, stewing
Whole: Soups, broths
Whole: Soups, broths
Fried common stingray (Frying)
Tender meat with a light sea flavor
Tender meat with a light sea flavor
1. Clean and cut fillets into portions.
2. Salt, pepper, and coat with flour.
3. Fry over medium heat until golden brown.
4. Serve with lemon and herbs.
2. Salt, pepper, and coat with flour.
3. Fry over medium heat until golden brown.
4. Serve with lemon and herbs.
Stewed common stingray with vegetables (Stewing)
Tender meat combined with vegetable aroma
Tender meat combined with vegetable aroma
1. Cut fillets into pieces.
2. Fry onion and carrot, add meat.
3. Stew covered for 30 minutes with tomato sauce.
4. Serve with boiled rice or potatoes.
2. Fry onion and carrot, add meat.
3. Stew covered for 30 minutes with tomato sauce.
4. Serve with boiled rice or potatoes.
Common stingray soup (Boiling)
Rich fish broth with a subtle sea note
Rich fish broth with a subtle sea note
1. Boil meat pieces with spices and vegetables.
2. Add potatoes, onions, and carrots.
3. Cook until vegetables are tender.
4. Add herbs and lemon juice before serving.
2. Add potatoes, onions, and carrots.
3. Cook until vegetables are tender.
4. Add herbs and lemon juice before serving.
Smoked common stingray (Smoking)
Distinct aroma and unusual taste
Distinct aroma and unusual taste
1. Salt the meat for 12 hours.
2. Cold smoke for 4-6 hours.
3. Serve as appetizer.
2. Cold smoke for 4-6 hours.
3. Serve as appetizer.