Spearing rays in Florida

From Recreational Saltwater Fishing Regulations.

Quote

Spearing is defined as “the catching or taking of a fish by bowhunting,
gigging, spearfishing, or any device used to capture a fish by
piercing its body. Spearing does not include the catching or taking
of a fi sh by a hook with hook and line gear or by snagging (snatch
hooking)”. Spearfishing is defined as “the catching or taking of a
fi sh through the instrumentality of a hand or mechanically propelled,
single or multi-pronged spear or lance, barbed or barbless, operated
by a person swimming at or below the surface of the water.” The use
of powerheads, bangsticks, and rebreathers remains prohibited. The
following is a list of species which are prohibited for harvest by spearing.
Any other species not listed which are managed by the Commission,
and those not managed by the Commission are allowed to be
harvested by spearing.

• Billfish (all species)
• Spotted eagle ray
• Sturgeon
• Manta ray
• Sharks
• Bonefish
• Tarpon
• Goliath Grouper
• Snook
• Blue Crab
• Nassau grouper
• Spotted seatrout
• Red drum
• Weakfish
• Stone Crab
• Pompano
• African pompano
• Permit
• Tripletail
• Lobster

Display More

Manta Ray (No spearing).

Spotted Eagle Ray (No spearing). BTW Pantoja took this pic.

Other Florida rays which I suppose since they're not listed can be speared:

Southern Stingray.

Cownose Ray.

Clearnose Skate.

If someone has info to the contrary please post.

http://spearfishing.world/miam…e-stingray.html#post15191

Video: Stingray

This Ray was spoiled beyond any fix, the ammonia smell was overwhelming. I did keep all of it and grill it on the BBQ a little bit at a time, this would get rid of some of the ammonia smell. My dog ate all of it over a 2 month period. Sergio was more diligent about cleaning his part and tells me that it didn't acquire the smell and is edible.

About a week ago we caught a much smaller southern stingray, around 25lb. This one I was diligent about icing and cleaning in a timely manner. It didn't get the ammonia smell. As a matter of fact it had no smell whatsoever, nothing. It also had little taste, which is fine by me, and easily acquired the taste of the spices/marinade. What I liked about it most was the texture, I call it chicken of the sea.

Fillet as soon as possible. The top skin comes off first in strips, then fillet along the middle cartilage. Then do the bottom.

It's a common story. I've never had scallops. If I knew what they taste like I'd be able to say if ray meat can pass for scallops. Just the fact that ray meat has no smell or taste makes it feasible to make it taste like something else.