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Porgy is a common name for this fish, which is important to commercial and
recreational fisherman. Anglers enjoy catching scup because they put up a
fight. This fish is a dull, silvery color, iridescent, with a white belly,
and its sides and back are flecked with blue and marked with 12-15 indistinct
longitudinal stripes. Scup have a deep body which is flattened sidewise.
Their scales are large and firmly attached. Adult scup average 14-16 inches
and 1-2 pounds, but they can grow up to 18 inches and 4 pounds. Scup generally range from southern New England to North Carolina. During the warm months, scup stay close to shore, typically within 6 miles of the coastline. They live close to the bottom and concentrate over areas of smooth to rocky bottom. This results in a congregation in some areas and complete absence in other nearby areas. Scup feed on small, bottom-dwelling invertebrates (crabs, clams, starfish) and young finfish. Scup can grab food with their front teeth and then crush hard-shelled animals with their molars. They travel in schools and migrate offshore and southward in the fall. CULINARY DESCRIPTION Due to their small size, scup make an excellent fish for pan-frying or sauteing. They are often referred to as a pan fish. Their meat turns very light and flaky when cooked and is tasty and mild-flavored. Scup may also be broiled or baked with your favorite tomato-based sauce to complement their mild taste. |
