Not really being sure I quizzed the staff, how can I cook it? Broil, bake, pan fry, or grill they told me, okay lots of options but it really didn’t tell me what I wanted to know. What’s it taste like? No one knew for sure, the Ray had just arrived and no one had taken any home yet to try, but they offered what little they knew. It taste’s like veal, now I just couldn’t accept that a logical explanation for the flavor, how could seafood taste like veal! Then the staff proceeded to tell me that the Ray was destroying the balance of the Chesapeake Bay, eating everything in its path, lobster, clams, crabs, and also disrupting the oyster beds, and the slogan was “Save The Bay, Eat A Ray”.
Ok, they had me with that slogan. I love my Chesapeake bay clams, and crabmeat, and if this almost prehistoric creature was disrupting the delicate balance of the Chesapeake Bay it was my duty to help!
While the Chesapeake Bay is still a hundred or so miles away, it terms of Local, it still falls into that category, and I do try to eat local foods when ever possible. So I purchased two good sized pieces and was on my way home.
Once I got home I started to do a little research and found that the Chesapeake Bay Ray, aka as the Cownose Ray, was indeed damaging the balance of the bay. Opinions on the Ray went both ways, it was delicious, or it was terrible, but nothing conclusive either way. I found recipes that included blackening, marinating, and one for a Marsala sauce……I thought, who in their right mind would put a Marsala sauce on fish? But I also found more people saying it tasted like veal…..Now I was really confused…..sigh
So when in doubt I fall back on my traditional preparation methods, of Olive Oil, salt and pepper. It is grilling season and I thought that grilling would be the best way to cook the Ray.
What I found was that the shape of the steak made it difficult to cook properly, it started off as a nice thick piece a little more than an inch thick and narrowed down to about a half an inch. so I ended up finishing the Ray in the oven to make sure it was fully cooked. I may have overcooked it slightly, when I first opened it up it was still a little rare in the center which may have been the best way to serve it, but I knew there was no way my wife would touch it if it wasn’t fully cooked. Cooking it long enough for the thickest part to be done, really overcooked the one end. My suggestion would be to cut down the pieces and cook the thinner parts separately.
Now here is the major discovery about Ray, it does taste like Veal! It eats like a roast of a not real tender steak, has absolutely no fish flavor or odor, and would have been wonderful with a Marsala sauce or possibly even a demi glace. The Ray desperately needs more flavor in the preparation, I think comparing it to veal would be accurate in the terms that it was fairly non descript in flavor. Blackening or a really strong Asian marinade would have definitely improved the flavor.
So to all you Pescatarians out there, or those of you who miss veal, give it a try, I don’t think you’ll be disappointed, just remember to amp up the flavor a little more than you think you should, and for non fish eaters it would be a wonderful compromise, you get all the health benefits of fish without any of the flavor!
Ask Chef Dennis
Desitination Asheville
Everything is in place for the Southeastern Food Lovers Associations First Annual Food Bloggers Festival on August 12th and 13th!!! Wow that was a mouthful!! Just click on the link to register for the festival!
This year we are proud to be partnered with the WNC Mzgazine’s Wine and Food Festival, and my friends let me tell you it’s going to be a stellar event! The cost of the two day ticket is only $69.00, which includes a breakfast with us at the Early Girl Eatery with a Q & A session afterwards as well as some other goodies!
There are a lot of great hotels in the area ranging in prices from very affordable to extravagent, just do a search on Hotels.com and you should find something to make you happy! If your flying into Charlotte, its about a two ride to Asheville, and Charlotte is a US Air and United Hub, so check their options first for direct flights.
If you have any questions, please drop me a line at drayden4@verizon.net, or click on this link to register and pay through paypal, Southeastern Food Lovers Associations, click on the Register button.
Photography
A subject near and dear to every food bloggers heart is how to take better food pictures….sigh, well I have news for you!! I recieved an email from my friend Elin at Elinluv’s sweet delights with a link to a great site for food bloggers with 31 days of Food Photography Tips at Learn Food Photography and Food Styling their on day 5 so head on over and check out the posts! They have other valuable information on their site, so when you have time check the other posts out as well. They also recommend Plate to Pixel by Helene Dujardin which is an incredible book at Amazon!
FoodPorn
I have been asked to repost my list all of the foodporn sites that I know of, so here they are with a few new additions.
Bakeolicious
Vegolicious
Make Me Drool
Savory Sights
Foodie View
Cookbook Karma
Here is an interview I found from the Editor of TasteSpotting, at Learn Food Photography, check it out if you would like some insights into the process.
Now remember its important to get your images on some of these sites because they will send traffic to your blog, more traffic = more exposure. Just don’t spend all your time uploading images, find the ones that generate the most hits for you.
When you shoot start shooting a set for uploads, squares seem to be what works best on some sites, so make your image large enough to crop into a square.
Keep your composition interesting and compelling, good lighting, and good focus. Those seem to be the main reasons for having your images denied(at least mine).
Food Writers
For all of you aspiring food writers or any writers, who hope to someday make a little something (or a lot) to help defray the costs of your blog, or just as an added income I have a new site for you! Its called Suite101.com, click on the link and then what ever topic that interests you. You submit a sample of your writing or a link to your blog, and when they approve you, your all set to start on your writing career, and you actually get paid! check it out when you have time.
Health
For those of you that may not know, the USDA has come up with a new site and a new image for the old food pyramid, its called Choose my Plate, it really does make a lot more sense, so check out the site when you have the time. We will be using this at school this year.
Well my friends that’s it for today, I had a great holiday weekend, the weather has been hot hot hot, but thats ok it’s summertime! I hope everyone is enjoying good weather where ever you are and you have some time to get out and enjoy the summer! Have some fun, eat something delicious, and spend time with your family and friends, after all that’s what its all about! Till nest time, remember…..
More recipes from my site
It’s Definitely Not Your Grandmother’s Braciole and Ask Chef Dennis- Lemon Cheesecake Recipe and Mini Cheesecakes too!
- Grilled Maple-Brined Pork Chops and Ask Chef Dennis
- It’s All About Greek Yogurt, with Very Berry Muffins and Pasta Primavera with Ask Chef Dennis
- Feta Stuffed Zucchini Blossoms and Ask Chef Dennis
- Stuffed Pork Chops and Ask Chef Dennis
Meghan Beatty says
I live in Hampton, VA and have yet to find a place where I can purchase Chesapeake ray. PLEASE HELP!!!
Chef Dennis Littley says
hi Meghan
I believe it is a seasonal item and I purchased mine at Wegmans, which has stores in Virginia.
Chef Luigi says
I recntly went ot Wegmans not knowing what fish I wanted to buy. There was an interesting sign that read "eat ray and save the bay"…..I asked to chef what that was all about. She said they are trying to introduce The Ray Fish to their customers because the "Ray" eats out the oyster beds in the Chesapeake Bay therefore by trimming down the "Ray" population we will be helping the Oyster business in the Cheapeake Bay area. I purchased a pound and grilled it after marinating the fish steaks in Basting oil, soy sauce, and balsamic vinegar for two hours. After grilling the "Ray" and eating it my wife and I thought it was wonderful. Not a fishy taste but more on the order of pulled pork. You gotta try this.
bunkycooks says
Sorry I will miss the event in Asheville. I am sure you will have a great time. We will meet eventually…I am sure!
Roxana GreenGirl says
i had to read twice, your fish doesn't look like fish at all.
Thanks for the weekly tips, I've learned so much from your ask Dennis section 🙂
George says
Great post and thanks for the mention Dennis!
Tiffany says
CHOCK full of valuable information (as always!!!). Thank you chef!
Skylar Wolfe says
First, the food looks great, and I love that it's incorporating responsible eating. Great to see.
Second, thanks for the tips with blogging and such, it's increasingly difficult to break into this, but I'm sure these will help!
Jenny @ Savour the Senses says
Thanks for sharing the info about the online food photo tips! I will definitely be checking that out.
Jill @ Dulce Dough says
I am so intrigued by this fish that tastes like veal! I wonder if it is widely available or just a regional thing….
Andrea the Kitchen Witch says
Veal fish, eh? Sounds good to me! It may be the only fish I'd like 🙂 Being as far inland as I am I doubt we'll see it around here, but if I do, I'll get it and try marsala for sure 🙂 Great post, wish I could be at the conference!
Carole says
Fascinating–a fish that tastes like veal. AND you're saving the Bay by consuming it. Thanks, Dennis, for another interesting article. Off to Wegman's to find some Chesapeake Bay Ray.
Jenn says
As much as I love seafood, I've never had or even heard of Chesapeake Bay Ray before 🙂 Funny that it tastes like veal… Now I want to find some!!
Raquel@Erecipe Free Nutritional Calculator says
your blog is so interesting, just love reading recipe and tried some, you also have great photos that I really like.
Nami @ Just One Cookbook says
How kind of you to share the knowledge! I'm usually too busy to even search what's out there and I tend to be behind… thank you so much for sharing! That's why food community loves you. 🙂 Delicious looking fish – I thought it's meat too!
warmvanillasugar says
Very cool recipe! Great info too. Thanks Dennis!
mangiabella says
so much valuable information here Dennis, thank you so much for continuing to keep your eyes and ears peeled for all that's relevant to those of us trying to sort it all out. This ray sounds so interesting, I think blackened sounds like it would be my choice 🙂 It sure does photograph beautifully
A Thought For Food says
As always, an informative post, Dennis! And thank you for sharing your insights on ray… I will have to give it a try!
Anne says
Being a Maryland girl, I was naturally quite intrigued by this post! I haven't seen it here yet, though I haven't looked. But leave it to Wegman's to have it. They have everything! So I feel I should do my part for the Bay and will give this a whirl. Perhaps I will go with an Asian marinade as you suggested! Great post as always!!! : )
a. maren says
how interesting! i have never had ray…i am very intrigued by the description of it tasting like veal. how can fish taste like veal?? i'll have to try it 🙂
and thanks for all the blogging advice! you are my hero!
Deborah Dowd says
I live on the Chesapeake Bay and have not seen ray yet, but will be looking for it! Thanks for the heads up!
Kim Bee says
I love popping by your site. Incredible food and great writing all in one spot. The food community is lucky to have you. Most of us would be lost without your helpful info. Thanks again Chef Dennis. Always a pleasure to visit you. Now if I could just convince my daughter to try fish. 17 and still won`t try it. Makes me sad, I love fish.
The Culinary Lens says
Strange thing is in Ireland Ray is very popular in Fish and Chip shops in Ireland. My memory must be faulty because I thought it was like skate.
I love your collection of links. Great info as always
Jennifurla says
Now I want to try Ray, I am very intrigued.
Marguerite says
What an interesting dish, Dennis! A fish that tastes like veal really has my curiosity going. I'm headed up to the Eastern Shore of Maryland in August, and as soon as I have my fill of Chesapeake Bay crabs, I'm going to try the Ray. Thanks for sharing the recipe and the Food Porn sites!
Torviewtoronto says
delicious looking meal colourful and Summery
lovely post Dennis
Megan @ Pip and Ebby says
Very interesting about the Ray tasting like veal. Way to be adventurous!!
The Harried Cook says
I looked at the picture and thought, "that's fish?". Fish that tastes like veal! How very cool… 🙂
Thanks for the awesome tips and for the foodporn links again! You're the best, Chef Dennis!
Apron Appeal says
It doesn't even look like fish. The ripples in the flesh make it look like ground…veal? Since I'm not local to the chesapeake…I won't feel too badly about waiting to try this one out. 😉
Kate@Diethood says
A fish that tastes like veal… I HAVE to try this! I hope that I can find it around here…this is Indiana…we don't get lucky with fresh seafood. 🙂
Hyosun Ro says
Thanks chef Dennis for another great post! I bought "Plate to Pixel" based on your previous advice, and I just love it. I usually send my photos to Foodgawker, Tastespotting, and Tateologie, and they seem to bring a lot of traffic if accepted.
Adora's Box says
It is so difficult to scroll down when the photo of such beautiful food is on top of the page. How I wish I could get my hands on that ray. Even the texture looks so interesting. That is really something for me. Thanks once again for all the gems of wisdom. Photography is such a challenge for me. I am always chasing the light here in London.
Jessica says
What a wonderful post! Love the idea of trying out a new fish…I am getting tired of Salmon!
Jill@MadAboutMacarons says
I adore the sound of this intriguing fish. Now I just need to find it! Thanks for sharing the photo info: I'll have to do something about going to these sites finally. Thanks for sharing the links and the tips, Dennis. You are such an inspiration, as always. Oh, and about the getting paid bit, too. Now that WOULD be rather splendid 😉
Kelly says
What a great post! I still have so much to learn and I'm actually purchasing Plate to Pixel right now as well as reading your Tastespotting interview! 🙂
Quay Po Cooks says
Wow, this I must try because I am not a big fan of fish with fish taste like veal sounds appealing to me. Thanks for all the links.
The Mom Chef says
I love the idea of eating fish and saving the ecology of the bay at the same time. I'm tempted to sneak this in as a veal Marsala with my husband and see if I can get away with it. It looks gorgeous on the plate, even if the flavor with your preparation wasn't all you hoped.
Ann says
How interesting….a fish that tastes like veal. I lived at one time at Patuxent River, MD at the mouth of the Cephesapeake Bay….it's beautiful. Unfortunately, I'm allergic to all fish – including Ray! Awesome post – thanks for doing so much research!
Elin says
Chef Dennis…I normally rub salt, curry powder , curry leaves and chopped onions over the ray fish and roast it in the oven wrapped in banana leaf. Delish! Do try cooking the ray this way. I am sure you will love it 🙂
I find 'Learn Food Photography and Food Styling ' with their new series ' 31 days Tip for Food Photography ' interesting . Hope all food bloggers will learn and benefit from this great website 🙂
Cheers,
Elin
A SPICY PERSPECTIVE says
Can't wait to see you in AVL! Hope lots of our friends join us. 🙂
Lisa says
I had ray in Fla once, and once bought some at the market. Both times, they tasted vaguely of ammonia. No idea why. However, your Bay Ray looks pretty, darn amazing. I'll take that plate please!
On another note..another foodie photo submitting food porn site KitchenArtistry at http://www.kitchenartistry.com/
Emily Malloy says
It was so great to meet you in person, finally!
I am definitely itchin' to try this out, now!