Erica had wanted to tease him a little more, but when she heard it might start to stink if it got cold, her expression changed. She quickly lifted the stingray wing and took a huge bite.
She'd already noticed while butchering it that the stingray had no bones to speak of, aside from those near its abdominal cavity. Its wings, in particular, were composed almost entirely of muscle and cartilage.
The first bite was unlike anything she'd ever tasted, and her eyes shot wide open in surprise.
The grilled fish she was used to was either so delicate it melted in your mouth or had the slightly firm, flaky texture of cod. But the stingray wing was different. It was exceptionally springy and chewy, yet still possessed the tenderness of fish.
The tender cartilage crunched satisfyingly. The skin was part crispy, part chewy, and so rich with fragrant oil that her lips felt stuck together.
Even though it was only seasoned with a little sea salt, the meat tasted incredibly fresh and savory.
