Stingray is also known as "devil fish".

Stingray is also known as "devil fish". The body shape is flat, slightly round or diamond-shaped, and shaped like a thin disk; the surface of the fish body has various patterns, which are brown or black; the abdomen is white; the tail is slender, with spines on the caudal peduncle, and the tip of the tail spines Barb-shaped.

Stingrays are distributed in tropical and subtropical waters, including rivers and other waters in Indochina, Africa and South America. Stingrays live at the bottom of water bodies and often bury their bodies in the sand to avoid enemies or wait for opportunities to prey. Stingrays have a gentle temperament and strong regeneration ability. They rely on their wing-shaped pectoral fins to swing in a wave-like manner to swim or find food. Stingrays mainly feed on molluscs and crustaceans, and sometimes small fish and shrimps. They are generally not aggressive.

Stingray has certain medicinal value. It tastes sweet, salty and poisonous. It has the effects of clearing away heat, reducing swelling, resolving knots and removing toxins. Stingray is a white-fleshed fish species with very low fat content and is suitable for consumption by all types of people. It is rich in calcium and protein, which can supplement the heat energy and nutrients needed by the human body, strengthen human bones, and prevent osteoporosis. It should be noted that stingrays have spines on their tails, which can produce venom and are fatal to humans.

The nutritional value of stingray depends on the meat composition of different species and parts. The following is the nutritional composition of stingray in general:

1. Protein: Stingray is a high-quality source of protein and is rich in amino acids. Protein is essential for the body to grow, repair tissue, and maintain healthy function.

2. Fat: Stingray has low fat content and is a relatively lean fish. This makes it a low-fat source of protein.

3. Minerals: Sting rays are rich in many minerals, including potassium, phosphorus, magnesium and calcium. These minerals play important roles in bone health, muscle function, and nerve conduction.

4. Vitamins: Stingray contains a variety of vitamins, such as vitamin B12, vitamin D, vitamin A and vitamin E, etc. These vitamins are essential for maintaining a healthy nervous system, immune system, and cellular function.

It is important to note that the nutritional value of sting rays may vary depending on species, food sources and individual differences. In addition, the specific nutrient content is also affected by the cooking method and the part eaten.

Overall, stingray is a nutritious food, rich in protein, minerals and vitamins. However, when choosing and eating stingray, it is recommended to pay attention to procurement sources and sustainability to ensure the protection and sustainable use of marine living resources.

Stingray is a fish suitable for many cooking methods. Here are a few common ways to cook stingray:

1. Grill: Cut the stingray into pieces or slices and season with appropriate amount of salt and pepper. The fish can be grilled on the grill or in the oven until cooked through and golden brown. You can add some lemon juice or sauce for extra flavor.

2. Fry: Cut the stingray into thin slices or whole pieces and marinate with salt and pepper for a while. Add some vegetable oil to the hot pan, add the stingray to the pan and fry until golden brown on both sides. You can add some minced garlic, herbs or lemon juice to enhance the flavor.

3. Steaming: Cut the stingray into pieces or slices, put it in a steamer and season with appropriate amount of salt and pepper. The cooking time depends on the thickness of the fish, usually 8-10 minutes. You can add minced garlic, ginger slices and scallions to add flavor.

4. Stew the stingray: Cut the stingray into chunks and stew it in a soup pot with other ingredients (such as vegetables and seasonings). You can choose clear soup or tomato soup as the basic soup base, and add seasonings according to your personal taste.

It should be noted that the meat of stingray is relatively tender and the cooking time should not be too long to avoid overcooking and hardening. In addition, stingray spines need to be removed before handling to avoid puncture wounds.

When cooking stingray or any ingredient, it is recommended to adjust it to personal taste and preference and ensure the ingredients are fresh, clean and follow food safety and hygiene principles.