Thus, a stingray wound is both a traumatic injury and an envenomation.
Secondary bacterial infection is common. The lower extremities, particularly the ankle and foot, are involved most often, followed by the upper extremities, abdomen, and thorax. Fatalities have been reported secondary to intra-abdominal and thoracic trauma. The envenomation itself classically demonstrates immediate onset in less than 10 minutes local intense pain, edema, and bleeding. The pain may radiate centrally and last for up to 48 hours.
The wound is initially dusky or cyanotic and rapidly progresses to erythema and hemorrhagic discoloration. Systemic manifestations may include weakness, nausea, vomiting, diarrhea, sweating, vertigo, tachycardia, headache, syncope, muscle cramps, paralysis, hypotension, arrhythmias, and even death. The success of therapy is largely related to the rapidity with which it is undertaken. Treatment is directed at combating the effects of the venom, alleviating pain, and preventing infection.
The wound should be irrigated immediately with whatever cold fluid is at hand. If no sterile saline is available, sea water does nicely.
This removes some venom, provides mild anesthesia, and induces local vasoconstriction, possibly retarding the absorption of the toxin. Local suction, if applied in the first 15—30 minutes, may be of some value, as may a loose tourniquet which occludes only superficial venous and lymphatic return. This should be released for 90 seconds every 10 minutes in order to preserve circulation. After the wound is thoroughly irrigated and cleansed, it should be soaked in hot water for 30—90 minutes. This relieves pain and attenuates the venom. There is no indication for the addition of ammonia, potassium permanganate, or formalin to the soaking solution.
Cold therapy is disastrous, and there are no data to support the use of antihistamines or steroids. If there is no contraindication, pain control should be rapidly; narcotics may be necessary. After the soaking procedure, the wound should be reexplored and, after sterile preparation, cleaned.
Sprinkle salt over both sides of the stingray. Put the stingray fleshy side up on a banana leaf and slather generously with some of the sambal. Heat a skillet preferably of un-enamelled cast iron over a medium-high flame. Leave until you smell the banana leaf starting to toast then cover the pan with the lid.
Cook for about six minutes then lift the banana leaf out of the skillet. How to cook 25 classic Singapore hawker dishes, from chilli crab to fish head curry to laksa. Carefully flip over the fish onto the second banana leaf so that the bony side is up. Slather that side of the fish with sambal, then put back in the hot pan set over a medium-high flame. Cook the same way, but for about 10 minutes, or until the fish is done. Slice the shallots into rings about 3mm thick and scatter the pieces over the fish.
Envenomation by Trachinus draco in the eastern Mediterranean. Wildlife Parrot-inspired robots track birds across remote landscapes. The fenders, doors and rear quarter panels remain composite. Beware of the Weever fish! Perfect mapping books for geographers.
Cook, uncovered, for a minute, then lift the fish and banana leaf onto the serving plate. Squeeze some fresh calamansi over the fish then serve with more calamansi on the side.
The excess sambal should be scraped into a clean glass jar, pressing it in firmly to remove any air holes. Store in the fridge for up to a month. It can be used to stir-fry shrimp or squid. Sambal stingray by Susan Jung. Topic Susan Jung's recipes. Ingredients for sambal stingray.
How to cook 25 classic Singapore hawker dishes, from chilli crab to fish head curry to laksa Carefully flip over the fish onto the second banana leaf so that the bony side is up. Where East meets West — simple pasta recipes under 15 minutes 15 Dec 1 Comments. Newsletter Sign-up Your weekly dose of Post Magazine direct to your inbox. The email address is already in use.
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