The rays have a stinger, sometimes two, in their tail. They know how to use it--have to be careful getting them in. Control the tail, and slide a shap knife under it and cut it off. We put them in a bottle of bleach water to dissolve the skin and meat--leaved a barbed bone looking thing for a souvineer. It won't contaminate the meat.

The only bleeding we did was from the arrows. Very little blood in the meat. We've read up on them a lot, nothing I saw called for bleeding them out. Only shark I've eaten was in sushi--based on that, no comparison--not even close. Pumpkins and lemons. Their skin is similar to a shark's, but that's about it. All but one of the one's we got in the boat had most of it's tail missing...guess the sharks like the taste of rays.