 British zoologist Francis Day, in his 1884 The Fishes of Great Britain and Ireland, noted that the common stingray was not eaten because of its "rank and disagreeable" flesh, and that Welsh fishermen used its liver oil as a treatment for burns and other injuries. In the present day, the pectoral fins or "wings" of this species are sold smoked or dried and salted, and it is also utilized as a source of fishmeal and liver oil. The liver is regarded as a delicacy in French cuisine, and used to prepare dishes such as beignets de foie de raie and foie de raie en croute.
