A flat, diamond-shaped cartilaginous fish related to sharks, found in coastal tropical and temperate waters worldwide and known for the venomous, whip-like tail some species use in self-defense. Its firm, dense meat has a mild, sweet flavor often compared to scallops, with a texture some describe as similar to skate wing. It is prized in Singaporean and Malaysian hawker cuisine, most famously as sambal stingray (ikan pari bakar), a grilled fillet topped with spicy sambal chili sauce, and also appears in tamarind-based curries in Malaysia, smoked or dried preparations in West Africa, and a parsley-garlic sauce called raya en salsa verde in the Canary Islands. The tail and venomous barb must be removed before cooking, and buyers should confirm it comes from a sustainably managed fishery, since some species are vulnerable or endangered.