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Manta ray

Manta ray

Moqueca Assado Frito Cozido

Carne branca Carne mole Carne firme Sem espinha

Médio risco Baixo risco Extrativista

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Rays and sharks are very close relatives and belong to the group of cartilaginous fish. A common characteristic of these species is late sexual maturity, low fecundity, and slow growth, which makes these fish susceptible to overfishing. Both have very tasty meat. In the case of sharks, the meat is very white and boneless, while ray meat has some darker fibers interspersed with white meat and, depending on the cut, may have cartilage resembling a large flattened spine. Ideal for preparations in sauces. The price is always very attractive, but it's good to be careful when buying. Most species of rays and sharks are at risk of extinction and, therefore, are prohibited from being fished and commercialized.
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General information

General characteristics

Rays are found in all oceans, in tropical, subtropical, temperate, and cold waters, being predominantly marine animals with some species using estuarine regions as nursery and/or feeding grounds. They can be found from shallow waters such as rocky shores, to coral reefs and abyssal regions. There are also freshwater rays.

Location and habitat

Generics: Brazilian Coast

Scientific and other names

Dasyatis hypostigma

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Filter Reviews:
13/06/2024
E
Eduardo
Brazil Brazil

Saborosa, porém com muitas fibras

Exige um nível de preparo decente, pois contém realmente bastante fibras e pouca carne, mas se preparado corretamente, é uma carne cremosa e suculenta.

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