Pitted Stingray
Alias:Bathytoshia Brevicaudata
Japanese name:ホシエイ
Chinese name:短尾魟
In Japanese cuisine, short-tail stingray is occasionally used as sashimi, valued for its firm, gelatinous texture and mild flavor. The flesh, often from the back or fins, is sliced thin and served with ponzu or miso-based sauces. Though rare, it offers a unique, chewy bite and is featured in regional or specialty dishes prepared by skilled chefs.
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The Pitted Stingray is a large species of cartilaginous fish in the family Dasyatidae, primarily found in temperate to subtropical waters of the Southern Hemisphere, including the coastal regions of New Zealand, Australia, and South Africa. It is one of the largest known stingray species, with a disc width exceeding 2 meters and a weight of over 350 kilograms.


The short-tail stingray has a broad, diamond-shaped body with a gray-brown or dark gray dorsal side and a lighter underside. Its tail is notably short and thick—shorter than its disc length—and equipped with venomous spines used for defense. A bottom-dwelling species, it typically inhabits shallow coastal waters, sandy or muddy seabeds, and coral reefs, feeding on mollusks, crustaceans, and small fish. It moves slowly but is extremely powerful.


Although it is occasionally caught for consumption in some regions, its large size, low reproductive rate, and important ecological role mean it is often subject to conservation efforts. The short-tail stingray is also valued in ecotourism and marine education, attracting interest from divers and underwater photographers.


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