can sting rays be used to make shark fin soup?
Answers:
Shark fins are used within shark fin soup because the fins are mostly cartilage. The cartilage breaks down in cooking, giving the soup a gelatinous texture.
Stingrays don't, I regard as, have an equivalent portion. Usually, it's the "wings" on a stingray that are used contained by cooking, and they're muscular, rather than cartilaginous. So they're usually cooked similar to regular fish or meat.
I've heard of "parody scallops" being made by punching circular portions out of stingray/manta wing, though I've never had the opportunity to try them.
Down below is a knit to an Aussie-food site that lists a quantity of stingray recipes:
i don't cogitate that is possible..
ewwwww no... i would never guzzle shark or stingray... have you see the pics of what and how they do it? its soooooooo sooooo sad!
String rays or as the are sold within supermarkets as "skate wings" as a former chef I have prepared them several times, and having travelled surrounded by the Far East and eaten my share of the different Shark Fins soups available, skate wing are more like a fish prepare, shark fins are soaked after being salted and dried, they tend to look close to a glassy spagetti formerly cooking, most of a skate wing is cartilidge also, but not the same, it is more fiborus as they move when they swim, a shark fin contained by soup lore is either the dorsal or pectoral fins, and some times the tail fins, but a shark have no bone and all processes shark fin is boneless, they use the cartilidge in a minute for nutritional supplements.
Not that Im one of those crazy PETA people, but when they find sharkfins for the soup the cut off the fins of the live shark and dump it posterior into the water, it cant swim anymore and by swimming it get water to endorse over its gills and that is how it "breathes" so deeply they drown and die.
Sharks and sting rays are different and so is the taste. That's approaching using surimi and calling it crab meat.
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Answers:
Shark fins are used within shark fin soup because the fins are mostly cartilage. The cartilage breaks down in cooking, giving the soup a gelatinous texture.
Stingrays don't, I regard as, have an equivalent portion. Usually, it's the "wings" on a stingray that are used contained by cooking, and they're muscular, rather than cartilaginous. So they're usually cooked similar to regular fish or meat.
I've heard of "parody scallops" being made by punching circular portions out of stingray/manta wing, though I've never had the opportunity to try them.
Down below is a knit to an Aussie-food site that lists a quantity of stingray recipes:
i don't cogitate that is possible..
ewwwww no... i would never guzzle shark or stingray... have you see the pics of what and how they do it? its soooooooo sooooo sad!
String rays or as the are sold within supermarkets as "skate wings" as a former chef I have prepared them several times, and having travelled surrounded by the Far East and eaten my share of the different Shark Fins soups available, skate wing are more like a fish prepare, shark fins are soaked after being salted and dried, they tend to look close to a glassy spagetti formerly cooking, most of a skate wing is cartilidge also, but not the same, it is more fiborus as they move when they swim, a shark fin contained by soup lore is either the dorsal or pectoral fins, and some times the tail fins, but a shark have no bone and all processes shark fin is boneless, they use the cartilidge in a minute for nutritional supplements.
Not that Im one of those crazy PETA people, but when they find sharkfins for the soup the cut off the fins of the live shark and dump it posterior into the water, it cant swim anymore and by swimming it get water to endorse over its gills and that is how it "breathes" so deeply they drown and die.
Sharks and sting rays are different and so is the taste. That's approaching using surimi and calling it crab meat.
More Questions & Answers...