Very Important Taco: Stingray Taco at TJ Oyster Bar
This South Bay mariscos institution cooks up an uncommon marine delicacy
The South Bay mariscos institution is known for its fresh raw bar, octopus, and smoked and fried fish tacos, but they also cook up a marine delicacy that you don’t commonly see around town: stingray.
It’s not as bizarre as it may seem. Although we shuffle our feet to avoid them in the water, seafood lovers have no reason to fear them in a tortilla.
A close relative to sharks, rays are consumed around the world in a variety of preparations: fermented in Iceland, grilled in Southeast Asian countries, cooked in a stew called cahuamanta in Baja, and at TJ Oyster Bar, finely shredded (it could easily be mistaken for pork at first glance) and slow-cooked in a light broth with onions and peppers. The flavor is surprisingly not fishy or gamey at all—it’s clean and nicely soaks up all the broth, leaving a mild aftertaste reminiscent of squid or cuttlefish.
Order it in a taco topped with cilantro, raw onions, and crema, or atop a crunchy tostada or even in a burrito, and wash it down with a spicy michelada.
Three locations in San Diego