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The spot is a small, well-known member of the croaker family that derives
its name from the black spot directly behind its gills. Its body is short
and deep and usually bluish gray with gold or bronze reflections above and
a silvery cast below. It has 12-15 yellowish oblique bars on the side which
become indistinct with age. Like the croaker, the male spot makes a drumming
sound using the swim bladder. Spot are usually smaller and rounder than
croaker and average only one-half pound. Able to tolerate a wide range of temperatures and salinities, spot are found along the Atlantic Coast from Massachusetts to Texas, but are most common south of New Jersey. They can be found in the Chesapeake Bay and its tributaries in early spring. The rivers serve as nurseries until October when spot leave the bay. They sometimes occur in large schools, from the shallows of coastal marshes to at least 670 feet, and occasionally they are extremely abundant in deep water. CULINARY DESCRIPTION Spot consume a variety of foods, including crustaceans, clam siphons, detritus, worms, and small fishes. Millions of pounds of spot are landed each year. Commercial fishermen use trawls, pound nets, haul seines, and gill nets. Recreational fishermen do best with light tackle, fishing from piers, bridges, jetties, the surf, and small boats (Manooch 1984). Most spot weigh less than a pound and are sold whole or dressed. These pan-sized fish can be baked, grilled, broiled, pan-fried, poached, and steamed. When pan-frying this fish, coat it with cornmeal, crumbs, or just dust it with flour. When cooked, spot is moist and tender. Use it in any Oriental-style recipe that calls for small steamed fish. |
