When I do fish fries, everyone loves stingray and the meat feeds so many.
I take out the shoulders as that is where I have found the largest section of whole meat to be. I just fillet them out on both sides.
There is a tool and you can also make one out of a piece of stainless pipe that you use to make scallops from the wings.
is an example of filleting the shoulders.
shows some of the meat that looks like string cheese. Though most of the shoulder meat is solid meat, the string meat is on the upper and outer part of the Ray.
There are several ways to clean them and lot's of videos on YouTube. I usually only keep the ones 3 to 4 foot across to eat, but it looks as though lot's are keeping smaller ones to eat.
One we took last year at the end of the Jetties.