Fish Photos, Fishing Info, Angling, Catching Fish, Cooking Fish

Australian Fish Photos, Seafood Photographs and Information

Custom Search

Sea-Ex is celebrating
27 YEARS of assisting Seafood, Marine & Related Companies with online marketing!

Advertise Your Company on Sea-Ex - Click Here


Directory & Info for Fishing, Angling, Fishing Tackle, Fishing Guides, Fly Fishing, Bass Fishing, Sports fishing, Game Fishing....
See >> Info on All types of Fishing | Angling | Tackle etc

Glossary of Fish, Seafood and Fishing Terms
Australian Fish Bag Limits and Size Regulations

Photos of  Australian Seafood, Fish, Crustaceans & Cephalopods and Information on each....

Abalone, Blacklip
Albacore Tuna
Baler Shell
Barbounia, Tiny
Bass, Sea
Batfish, Silver
Bonito Tuna
Bonito, Watson's Leaping
Bream, Butter
Bream, Slate
Bug, Moreton Bay (Slipper Lobster)
Bug, Balmain
Calamari, Southern
Carp, European
Catfish, Blue
Catfish, Lesser Salmon
Cod, Bar
Cod, Blue eye
Cod, Coral Rock
Cod, Ghost
Cod, Maori
Cod, Murray
Cod, Southern Rock
Cod, Spotted
Cod, Tomato
Cod, Wirrah
Cod, Yellow Spotted
Coral Trout
Crab, Blue Swimmer
Crab, Champagne
Crab, Giant
Crab, Mud
Crab, Spanner
Dart Fish
Dolphin Fish
Dory, John
Dory, Mirror
Dory, Silver
Drummer, Southern
Eel, Longfin
Emperor, Red
Emperor, Red Throat
Flounder, Small Toothed
Flutemouth, Rough
Frost Fish
Gurnard, Red
Gurnard, Spotted
Hump Headed Maori Wrasse
Jackass Fish
Jacket, Ocean
Jacket, Sea
Jobfish, Gold Banned
Jobfish, Rosy
Kingfish, Yellowtail
Latchet Fish
Leatherjacket, Reef
Lobster - Eastern Rock
Lobster - Southern Rock
Long Tom
Mackeral, Jack
Mackerel, Slimey
Mahi Mahi
Mangrove Jack
Marlin, Black
Marlin, Blue
Marlin, Striped
Melon Shell
Moon Fish
Morwong, Red
Mullet - Roe
Mullet, Diamond Scale
Mullet, Red
Mullet, Sea
Mullet, Yelloweye
Mussels Black
Mussels Greenlip
Orange Roughy
Oreo, Black
Oyster, Native
Oyster, Pacific
Oyster, Sydney Rock
Parrot Fish
Parrot Fish (2)
Perch, Ocean
Perch, Saddle Tail Sea
Perch, Silver
Perch, Splendid
Perch, Stripey Sea
Pig Fish
Pineapple Fish
Prawn, Banana
Prawn, King
Prawn, Red Spot
Prawn, School
Prawn, Tiger
Queenfish, Needleskin
Rainbow Runner
Redclaw Crayfish
Ribbon Fish
Rudder Fish
Salmon, Atlantic
Salmon, Australian
Scallops, Queensland
Scallops, Tasmanian
Scorpion Fish, Raggy
Shark Black Tip
Shark, Blue
Shark Bronze Whaler (Dusky)
Shark, Bull
Sharks Fins
Shark, Gummy
Shark, Mako
Shark, School
Shark, Tiger
Shark, Whiskery Reef
Shark, White
Shrimp, Mantis
Silver Biddy
Snapper, Big Eye
Snapper, Fry Pan
Snapper, Gold Band
Snapper, King
Snapper, Red
Snapper, Red Tropical
Sole, Tongue
Squid, Arrow
Squirrel Fish
Stingray, Butterfly
Stripey Sea Perch
Surgeonfish, Sixplate Sawtail
Sweetlip, Slatey
Sweetlip, Yellow
Tilefish, Pink
Trevally, Big Eye
Trevally, Golden
Trevally, Silver
Triple Tail
Trumpeter, Striped
Tuna, Albacore
Tuna, Bigeye
Tuna, Bluefin
Tuna, Longtail
Tuna, Skipjack
Tuna, Striped
Tuna, Mackerel
Tuna, Yellowfin
Venus Tusk Fish
Whiting, Sand
Whiting, School
Yabby, Freshwater Crayfish
FULL LIST of Fish & Seafood

Beche De Mer
(Sea Cucumber - Trepang)

Black Teatfish
Brown Sandfish
Elephants Trunks fish
Prickly Redfish
Surf Redfish
White Teatfish

Sea-Ex Seafood Trade Directory
Directory of Seafood Companies by Species Imported, Exported, Wholesale, Processors & Producers

Commercial Seafood Directory
Sea-Ex Seafood, Fishing, Marine Directory
Aquaculture Directory
Seafood Trading Board
Commercial Fishing
Seafood Information by Country
Fish Photos & Fish Information
Interesting Fish Facts & Trivia
Country Directories
Thailand Business Directory
Wholesale Seafood Suppliers Australia
Wholesale Seafood Suppliers International
Retail Seafood Sales
Seafood Restaurants
Seafood Recipes
Seafood Information
Seafood Industry Resources
Sea-Ex Seafood & Fishing Directory - Home Page

Butterfly Stingray or Skate (Gymnura australis) Photographs and Information

The first recorded meal eaten by Europeans in Australia was Stingray served with warrigal greens aboard the Endeavour; the Ray was caught in Botany Bay, which Captain Cook initially called Sting-Ray Bay. Joseph Banks noted in his journal that: “...the fish itself was not quite so good as a scate nor was it much inferior...”.

Rays, along with Sharks, are cartilaginous fish, with a skeleton made of cartilage rather than bone; such fish are ancient, pre-dating today’s bony fish on the evolutionary tree. Rays differ from Sharks in that their pectoral (side) fins are greatly enlarged and attached to their heads, often forming a large disc shaped ‘body’, to which a much smaller (often thin, whip-like) tail is attached; most are bottom dwellers as their flattened shape suggests.

The term Ray is used to refer to over 600 species worldwide, including some of the largest fish in the ocean; most belong to the order Rajiforms, which is divided into three main groups ‘true’ Rays, Skates and Guitarfishes.

Rays have flattened oval or diamond-shaped discs, mostly with very thin tails with stinging spines on them. They’re found right around the Australian coast, generally close to shore, can grow to almost 9 metres long (including their tails) and weigh over 350kg, though they’re typically sold at less than 50kg.

wpeC.jpg (3871 bytes)

Scientific Name Gymnura australis  Family:  Batoidei
Location Australia wide
Season All year round
Size Up to 72 cm wide
Australian Species Code 37 990001
Taste, Texture -


Nutritional Information
For every 100 grams
of Skate fillet,
Skinless, Boneless.

  Energy 82.50 Kcal 
  Proteins 19.00 % 
  Fat 0.50 % 
  Fiber Nsd  
  Sodium 192.00 mg 
Iron 0.60 mg 
  Calcium 55.00 mg 
  Cholesterol 0.09 %

Information on Rays

There are four main families of ‘true’ Rays in Australia:

Stingrays (Dasyatidae family) are among the largest Rays, with some more than 2 metres wide and weighing over 350kg. There are 22 species in Australian waters including: Smooth Stingray (Dasyatis brevicaudata), Black Stingray (Dasyatis thetidis), Whiprays (Himantura species), Maskrays (Neotrygon species), Fantail Rays (Taeniura species) and Pelagic Stingray (Pteroplatytrygon violacea), one of the few Rays that is not bottom-dwelling.

Stingarees (Urolophidae family) are relatively small; they have a similar body shape to stingrays, with a shorter (not whip-like) tail ending in a well-developed fin. The much larger Giant Stingaree (Plesiobatidae daviesi) is in a family of its own.

Eagle Rays (Myliobatidae family) are medium to large with a long, thin, whip-like tail, wide diamond-shaped disc and protruding head, giving their pectoral fins a wing-like appearance. Of the five species in Australian waters only the Southern Eagle Ray (Myliobatis australis) is commonly eaten; found around southern Australia from Moreton Bay (Qld) to Jurien (WA), including off Tasmania, it grows to over 100kg and 1.6 metres wide.

Butterfly Rays (Gymnuridae family) have diamond-shaped bodies and very short, thin, non-whip-like tails. Australian Butterfly Ray (Gymnura australisi), the only species in Australian waters, occurs north from Broken Bay (NSW) to Shark Bay (WA) and is often caught by Prawn trawlers and sold as ‘Skate’.
Skates (Rajidae family) have a roughly diamond-shaped disc, attached to a thin, relatively short tail that is thicker than Rays’. They generally have sharp, thorny protrusions along their backs (which some Rays also have) but no stinging barbs, and a pointy, sometimes elongated, snout. They live in much deeper waters than Rays and Guitarfish and are abundant on the continental shelf and upper slope off southern Australia, occurring around most of the coast except for the very north. There are at least 25 species in Australia, some of the most commonly seen are: Sydney (Dipturus australis), Melbourne (D. whitleyi), Grey (D. canutus), Whitespotted (D. cerva) Longnose (D. confuses) and Thornback (Dentiraja lemprieri) Skates.

Guitarfishes look like a cross between a Ray or Skate and a Shark. They have a large, flat, Ray-like disc formed by the (at least partial) joining of head and pectoral fins, attached to a long, well-developed tail with Shark-like fins. It is this tail meat that is generally eaten, rather than the pectoral fins. There are two families of Guitarfishes:

Wedgefishes (Rhynchobatidae family) are large, up to 3 metres long, with pointed heads distinct from their large pectoral fins. White-spotted Guitarfish (Rhynchobatus australiae), found around the northern and western coast of Australia from Coffs Harbour (NSW) to Fremantle (WA) is the most common.

Shovelnose Rays (Rhinobatidae family) are generally smaller with head and pectoral fins joined to form a disc. Several members, referred to as Fiddler Rays, have oval discs, including Eastern (Trygonorrhina fasciata) and Southern (Trygonorrhina dumerilii) Fiddler Rays. The rest have the classic pointed, shovel-shaped disc that gives the family its name, including Eastern (Aptychotrema rostrata), Western (Aptychotrema vincentiana) and Giant (Glaucostegus typus) Shovelnose Rays.

Fishing for Ray | Skate:

Saltwater Fish - What bait to use for fishing - a list of saltwater baits with the main "diners" who will be tempted.

Cooking Ray | Skate:


stingray fillet, skate fillet, skate, cooking skate, ray fillet
Skate, Ray, Stingray Fillet


Caught mainly as by-catch, these fish represent very good value. There’s little, if any, differentiation between species in the market; it’s generally the pectoral fins of Rays and Skate that are eaten and the names ‘flaps’ and ‘wings’ tend to be used interchangeably for Ray and Skate fins. Smaller fish are more tender than larger ones, and it is normal for the flesh to gape a little in long strands. The tail meat of Guitarfish is generally pale pink with dark red muscle bands and is always sold skinned; they’re commonly sold around 1-2kg though they can grow much larger.

Refrigerate for up to 3 days or freeze for up to 3 months, at -18ºC or lower. The blood of all cartilaginous fish contains urea, which gives their flesh a slight ammonia smell once they are dead, this is normal and disappears with cooking.

Ray and Skate are very popular in Europe and parts of Asia, but are less commonly eaten in Australia; with cartilage rather than bones, they are ideal for children and people who find fish bones annoying. The central cartilage in Skate and Ray fins is easy to remove, either before or after cooking, and any small pieces of cartilage soften with cooking and can be eaten. They generally have a mild flavour, low oiliness, medium-firm texture and are moderately moist. The meat is reasonably forgiving and will remain moist even if slightly overcooked. It can be steamed, poached, deep-fried, stir-fried, baked, or barbecued and works well with acidic ingredients such as citrus, tomato, cider and vinegar. Guitarfish has a slightly stronger flavour and similar firm, moist texture, making it ideal for kebabs, curries and stir-fries. Skate nobs, nodules of flesh cut from Skate tails, are popular in the UK.

Microwave Cooking Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50 seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium

Skate | Stingray Recipes


Fillet of Skate over Bacon and Cabbage Skate with Sautéed
Fennel and Tomato
Preparing a wing of
Skate or Stingray
Sambal Stingray

Commercial Fishing for Ray | Skate:

Exporters of Stingray  |  Importers of Stingray  |  Processors of Stingray  |
Wholesale Suppliers of Stingray  |  Seafood Agents for Stingray



©1996 - 2024 Sea-Ex Australia Sea-Ex Seafood Fishing Home Page
Any problems regarding this page, please contact webmaster [at]

Disclaimer  |  Privacy Policy  |  Cookie Policy