Taxonomic description

• Black or brown back with a white belly. ^[2]
• Has a long, thin tail with a stinger behind its dorsal fin at the base of its tail. ^[2,16]
• Has a distinctive protruding head and bat-like “wings” for propulsion through the water. ^[2]
• Females can grow up to 2 m (6 ft) across and weigh 90 kg (200 lbs); males are smaller with the largest caught at about 1 m (3 ft) across and 17 kg (37 lbs). ^[1,7]

Distribution

• Found in the Eastern Pacific, from Oregon to Mexico. ^[2,13]

Life history

• Lives up to 23 years solitarily or in schools; females aggregate during mating in the spring/summer. ^[1,9,16]
• Before mating, the male swims behind the female to detect chemical signals that indicate her reproductive status; during mating, the male swims underneath the female. ^[16]
• Reproduces via live birth. ^[16]
• Litter size of two to ten pups, with a gestation period of nine to twelve months. ^[1]

Habitat

• Lives in the intertidal to max depth of 180 meters (590 ft); with nurseries in shallow waters of bays and sloughs. ^[13]
• Prefers flat sandy seafloor with rocks. ^[1,2]
• Burrows with its snout and flaps its wings to uncover mollusks, crustaceans and small fish prey on the sandy seafloor; other fish take advantage of this behavior to find “leftovers” in the pit that is formed. ^[1]
• Its predators include sea lions, white sharks, broadnose sevengill sharks and humans through sportfishing or incidental catch in commercial fisheries. ^[1,6,13]
• Previously thought to disturb oyster fields, but it was recently discovered that bat rays eat crabs, a primary predator of oysters. ^[1]

Edible portions

• Usually only the wings are eaten (entire wing cut into filets). ^[11]

Description of meat

• The meat is tender but meaty; similar to skate. ^[11]
• It has been compared to white fish and scallops. ^[10,5]

Culinary uses

• Available whole or skinned and filleted, fresh or frozen. ^[10]
• If preparing fresh-caught, remove slime by rubbing the wing down with coarse salt or a scrub brush in the sink, slice meat off cartilage, filet like fish, brine, and age filets in fridge for a few days. ^[11]
• Prepare as you would any other fish, but recommend cooking methods are sautéing, deep-frying or poaching. ^{[10, 11]}
• For a Singaporean and Malaysian recipe for barbequed sambal sting ray, visit Food.com. ^[19]

Nutritional information 

• Nutrition Facts table given for skate (similar to rays). ^[17]

Toxicity report

• As the bat ray processes urea through its skin, it can develop an ammonia smell if handled improperly. Avoid buying pieces that smell like ammonia and when sport fishing, eliminate gut immediately after obtaining and put on ice. ^[10,11]

Seasonal availability

• This fish is available year round. ^[13]