Stingray

Definition and stakes

Mrs. Lance Rawson,  Australian enquiry book of household and general information… (1894)

“ Of course any kind of fish can be cured and smoked as I have described, according to the waters in which it is caught. The flap of the stingaree or stingray is excellent salted and smoked, and where one has to live mostly upon fish it is a pleasant change, as the flavour is different to any other fish. You must cut the flesh right off the bone or it will not keep. Each flap contains quite a rib work of long thin bones from which all the fish must be cut. With a sharp knife and a little care it is soon done, and then you will have quite a large piece of solid fish to salt. ”
Source: Wikisource

Joseph Banks,  The Endeavour Journal of Sir Joseph Banks…

“ No Indians were seen by any body during the whole day. The 2nd Lieutenant went out striking and took several large Stingrays the biggest of which weighd without his gutts 336 pounds.
1770 May 6. Went to sea this morn with a fair breeze of wind. The land we saild past during the whole forenoon appeard broken and likely for harbours; in the afternoon again woody and very pleasant. We dind to day upon the stingray and his tripe: the fish itself was not quite so good as a scate nor was it much inferior, the tripe every body thought excellent.
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Source: Wikisource

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