Met up with Becca in Rhode Island to show you how to Catch, Clean, and Cook some Porgy aka Scup while pier fishing with squid. It’s common to broil, bake, and pan fry whole Scup. taste/Texture. In 2011, Sea Grant Maine conducted a blind taste test between scup and tilapia. 7. Pan fried or baked on a grill are the most popular methods of cooking. Place a few more lemon slices on top of the fish and pop the whole thing back in the oven. U.S. wild-caught from Massachusetts to North Carolina. The action was not hot and heavy, but I did manage a tautog, some black sea bass, and a couple "jumbo" scup. Porgy, also referred to as scup or bream, is a medium-fatty, firm-fleshed white fish with a mild flavor and edible skin. What's scup? Its small bones make filleting difficult. Scup. Had a bad experience with one getting stuck in my throat so I get verything filleted and then make sure there are none hiding when I get home before I cook it. Nutrition Information. Once again I used green crabs for bait. It is high in niacin, phosphorus, vitamins B6 and B12, and selenium. Scup, with its lean flesh and mild flavor, is usually sold and cooked whole. The meat of the scup is firm, pinkish-gray, and sweet to the taste. The skin protects the delicate flesh, the bones keep it juicy, and you can stuff the cavity with flavorful citrus and herbs. The above part is darker in comparison to below. Scup are plentiful in the coastal waters of Rhode Island. Scup fish facts. Scup. Just like last week in the kayak, my plan was to bottom fish in Buzzard's Bay. Cooking a fish whole on the bone makes it taste better. This past Friday morning I hit the water at 8am. The average fish weighs between 1- and 3-pounds. Remove cooked fish and place on a paper towel to drain. We’re putting the Nick stars to the ultimate test- the Nickelodeon Food Taste Test: Part 2! Porgy is a versatile fish that can be used in many preparations, and its mild flavor works well with a variety of flavor accents. Scup often pales in comparison to other bottom fish due to how bony it is, but the taste is worth the extra effort that goes into preparing this fish! Definetely a different taste from each fish. Scup. At 2 to 3 years of age, they mature. Serve fish with potato wedges and tartar sauce. Chef's note: The scientific name for scup is Stenotomus chrysops. Turn fish when the edges are crisp and brown. I honestly like the taste of porgies. Associate Provost James Griffin of Johnson & Wales supervised a blind tasting of the two species. Adjust heat so that fish fry quickly but do not burn. Well, it will come as no surprise to anyone who has consumed expertly filleted porgy, be it baked, fried, broiled, even poached, that the fish is one of the better eating species in Long Island Sound. Lean and flaky flesh. Most people in the audience favored the one that turned out to be scup. Cook 2 to 3 minutes more to brown the second side. I hate bones. Porgy might look unassuming on the outside, but its sweet meat– not too lean, not too oily– is anything but. Scup has been harvested from Cape Cod, MA to Cape Hatteras, NC since colonial times. Both were very mild-tasting, white-fleshed fish. Scup are just as good for the dinner plate as the garden bed. In the Middle Atlantic Bight, scup spawn along the inner continental shelf.Their larvae end up in inshore waters, along the coast and in estuarine areas. When it comes to eating fish in this country, people have pretty limited imaginations. Arrange the fish on top of the veggies so they aren’t touching each other. Scup occur primarily in the Atlantic from Massachusetts to South Carolina.They grow as large as 18 in (450 mm) and weigh 3 to 4 lb (2 kg), but they average 1/2 - 1 lb (0.5 kg).. all info provided by fishwatch.gov . Immediately run a pat of butter or dab of margarine over each fish and sprinkle with salt, pepper, and lemon juice to taste. It might be a bit messy, but it sure is tasty! Cooking time will vary based on the size of the fish. It has large scales which are attached firmly with iridescent purple tones. These small fish were often buried in gardens and vegetable beds. Instead, try cooking it whole in a pan, on the grill or in the oven for an easy and delicious meal. Turn fish when the edges are crisp and brown. Snapping the rod tip up or horsing the fish in can result in pulling the hook out of the fish’s mouth. Cooking fish whole is a lot less work than fileting, especially when working with smaller boney fish like scup. Scup collar and cheeks are delicious, but are very small and are a lot of work to cook separately for a little payoff. Mild. If you can't find porgy, any medium-size, firm-fleshed white fish will work in this delicious recipe (skinned if desired). Taste and adjust seasoning if needed. NOAA says on their website in taste tests participants discovered the lesser known scup has a subtle, delicious flavor and is an excellent alternative to more popular white fish. Its mild flavor works best when cooked with subtle herbs and spices. The glaze is so tasty it would be great with other types of fish as well. This quick and easy Korean-inspired salmon dish is cooked in the broiler, perfect for weeknight cooking because it takes less than 10 minutes to cook. Adjust heat so that fish fry quickly but do not burn. Scup are a very good eating fish, though their tough skin and bony structure make preparation a bit of a time consuming process. I anchored up in about 25 feet of water. The Narragansett Indians called them mishscuppaug, from which both “scup” and “porgy” – the fish’s common name south of New England – are derived. You could use any white fish and still get the same great taste.I’m not a fan of fried anything, especially fish, but sometimes you just have to do a little pan fry for that yummy crispy texture. Be delicate. It takes very well to battering and frying, as in this recipe. Known as scup in Rhode Island and porgy in Long Island, this sustainable fish is also called pan fish, silver snapper, or sheepshead (being plentiful in Sheepshead Bay in Brooklyn.) Remove cooked fish and place on a paper towel to drain. Scup, with its lean flesh and mild flavor, is usually sold and cooked whole. This species also makes excellent fish sticks, which are about the size of a fillet. As is often the case with fish, the fresher the fish, the lighter the flavor. Whole fish are good cooked on the grill or oven roasted; these methods soften the bones and allow the … Scup was deemed more delicious and more tender than tilapia by most participants. It is dull brownish to silver having distinct longitudinal bands on side. Because their hookups are fairly subtle, it’s best to fish for them with light tackle that transmits every vibration up the line. Health Benefits. Scup is a low-sodium, low-fat source of protein. Dressed fish and steaks can be stuffed and baked. Cooking the scup whole allows for you to enjoy these treats without taking the time to cook them separately. Culinary students at Johnson and Wales University went over and above to answer the question last week at the Rhode Island Seafood Challenge. _kmq.push(["trackClickOnOutboundLink","link_5379359786250","Article link clicked",{"Title":"", Immediately run a pat of butter or dab of margarine over each fish and sprinkle with salt, pepper, and lemon juice to taste. My favorite fish to prepare this way is black sea bass. Scup fish has short head, small mouth and harmless teeth. Porgy is the trash fish of the summer An awareness of what harm a sudden taste for panfish can do to a species means you choose your darlings carefully Eating a whole fish makes for a primal yet delicious meal. Scup facts: • Scup can grow as large as 18" and three pounds and can live for over twenty years. Instead, try cooking it up whole in a pan, on the grill, or in the oven for an easy and delicious meal. A little more "meaty" than a fluke, not as sweet as seabass and a little heavier than ling. Roast for another 20 minutes or until the flesh is completely opaque when cut with a knife. Its small bones make filleting difficult. Cook 2 to 3 minutes more to brown the second side. 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