Not necessarly a resturant question, more a cooking question. On a recent trip to Japan, I tried a dish that was primarly the wing portion of a fish that looked exactly like the local sting rays we have in abundance in our waters. It was remarkably good. The question then, is our local sting ray good to eat? How to prepare it? Any suggestions would be good, because I seem to have a knack for catching them and have to usually cut the line. If they are anything like the Japan version, I will have a fish better then our other local fish.