The eagle ray caught in the clip posted on this page was duly dispatched with a sharp blow to the head. I don't usually record this as it is upsetting for some viewers.

Then using my filleting knife I removed the wings being careful not to break the gut cavity. This is best done as soon after landing as possible or the fish, like a shark, can release an ammonia like substance into the flesh. I always carry a large bucket with me, the wings were then kept in sea water until I call the session to a halt.

When I got home the wings were washed and scraped to get rid of any protective slime off the skin, then I put in the fridge overnight for the meat to firm up. The following day I fillet the meat from off the center cartilage plate (both sides) then I cut these pieces into three nice chunks. These are now very manageable and they can be skinned, no different to any other fish.

The rays flesh is rather unusual in that it comes in segments, these absorb any additional flavour you may wish to introduce. I am lucky because I am married to a Chinese lady and what the Chinese don't know about flavour isn't worth knowing. Juan (my wife) has shown me how to use Teriyaki sauce and this is just perfect for fish. She will seal the fish in a fry pan then put a saucepan lid over the fish so (a) it doesn't dry out when cooking and (b) the fish steams as well as fries. I can assure you the end result is simply delicious.

This morning I caught a large stingray, I was hoping to get another eagle ray because it is my intention to make a video showing the entire process: from sea bed to dinner plate. I will post that movie clip on this site when it happens.

I now have about half a dozen clips on YouTube and UK surfcasters are really interested. They are astounded double figure fish can be caught at anytime, most of them wouldn't catch a ten pound fish in a lifetime. We really don't know how lucky we are in New Zealand, which is why I make the most of every fish I catch regardless of specie.