Such a world of difference between the little shortfinned eels that get smoked & the big guys. They have a real evil eye look about them& those curved teeth. Stingray recipe coming . At the markets here theres Southern Eagle Ray,just the wings.I dont know where the cut off point is on size to distinguish tasty from the non tasty. Most of the recipes involve skinning the wing then poaching gently in water,lemon ,vinegar ,gbp, parsley stalks. Take it out keep it warm then make a butter sauce with capers,lemon white wine vinegar. I have made it exactly this way. I did find a recipe that used apple cider & orange that looks good but I havent cooked it. If I get the time I will cook i then post it.