Fish drying is an old and well-established technique for generating nutritionally balanced human food. The present study examined the biochemical characteristics, quality and safety features of dried stingray products from major drying regions in coastal Bangladesh. Standard validated methods were applied to assess different compositions. Pesticide residues were analyzed using QuEChERS separation in conjunction with gas chromatography and mass spectrometry. The organoleptic properties revealed that dried fish samples were of good quality for human consumption and did not significantly (P>0.05) differ in all drying yards. The aerobic plate count (APC) for all products exceeded the regulatory limit, with the highest found (1.2±0.01×10⁶ cfu/g) in Kuakata drying yard. Similarly, the highest total fungal load was found in the same yard (1.5±0.02×10³ cfu/g). Salmonella spp., Vibrio cholerae, Vibrio parahaemolyticus and Listeria monocytogens were not detected in all dried products. Except for ash and pH content (p>0.05), the proximate components (protein, lipid, ash, moisture) and other spoilage metrics of dried stingrays recorded significant differences (P<0.05). The organochlorine residues (DDT and heptachlor) were not observed in all products, and no health risk was detected from the sampling stations associated with their pesticides. Based on biochemical compositions and the quality and safety properties, these dried fish products may be a realistic and safe food for human consumption.