Scup

Mild. Delicate. Sweet.

Porgy, Sea Bream, Silver Snapper

Scup are popular with recreational and commercial fishermen due to their abundance and tasty, flaky white meat. Scup are known for their vigorous fight when hooked, which makes them a favorite target for sport fishing.

Overall, the scup fishery's history is one of adaptation and management, reflecting the broader challenges and successes found in US fisheries management.

The Nickname

“Porgy” used interchangeable with scup, originates form the Americanization of the word “pargo,” which is derived from Spanish and Portuguese. “Pargo” is used to refer to various types of marine fish that belong to the Sparidae family..

A brief history

Scup have been a popular food fish since colonial times. Initially, scup were abundant and served as an important food source for Native Americans and European settlers. Throughout the 18th and 19th centuries, scup were a staple in local markets.

By the mid-2oth century, the scup fishery had become more industrialized, leading to increases in catch volumes. However, this increase in fishing pressure led to concerns over the sustainability of scup populations. In response, the fishery saw various management efforts starting in the latter half of the 20th century.

Scup are relatively small, usually measuring between 7 to14 inches, though they can grow larger.

Size

Scup have a silvery sheen bluish or greenish tints on their backs and faint vertical stripes along their sides. Scup have a deep, laterally compressed body, which helps them maneuver with agility. Scup have very strong jaws with several rows of sharp, conical teeth which are designed to crush and eat hard-shelled prey.

Body

Scup are migratory fish. They spend the warmer months in northern waters, such as off the coast of New England, and move south to the mid-Atlantic during colder months. This migration makes them a common catch during the warmer months along the northeastern U.S. coast. They typically inhabit nearshore waters and are commonly found over sandy bottoms, rocky outcrops, and near structures like wrecks.

Habitat

Scup have a varied diet, and are known to be opportunistic feeders. Their diet mainly consists of invertebrates such as worms, crustaceans, and mollusks.

Diet

Scup spawn on a seasonal cycle, primarily during the warmer months, although timing and location of spawning can vary on the water temperatures. Some scup are known to change sex from female to male as they age.

Spawn

Sparidae, commonly known as the porgy family.

Family

Scup is highly valued for its mild, sweet flavor and fine, flaky texture, making it versatile for various culinary uses. Overall, porgy's versatility makes it a favorite among chefs and home cooks alike. The subtle flavor of scup complements a wide array of seasonings and ingredients from different cuisines. Whether its Mediterranean herbs, Asian spices, or Caribbean aromatics, porgy can adapt to and enhance regional cooking styles.

In the Kitchen

Keep the preparation simple to allow the natural flavors of the fish to shine through. Further, because scup is lean, it is important to avoid overcooking to maintain its moisture and tenderness. 

alternatives to: Snapper, Flounder, Bream.

Scup is a good source of high-quality protein, and is low in fat. Although scup is leaner than some other fatty fish, it still provides omega-3 fatty acids, as well as crucial vitamins and minerals like B12 and Vitamin D, as well as Selenium. Compared to many other fish species, scup is low in mercury, making it is a safer option for frequent consumption.

The Whole Fish

cheeks

Roe

trimmings

Bones

Cooking a scup whole is a fantastic way to enjoy this fish and savor its tender flesh

The Whole Fish

Scup cheeks, although petite, are prized for their soft, delicate texture. Due to their size and texture, they are best cooked quickly over high heat.

Scup liver has a slightly sweet, and nutty flavor. The flavor can be more intense than the rest of the fish, offering a unique depth. Liver can be enjoyed sautéed lightly or used as an addition to sauces and spreads to impart a luxurious, buttery richness.

Scup roe has a slightly sweet, oceanic taste with a soft, creamy texture. The flavor is milder compared to  more intense roes like salmon or sea urchin. If available, the roe of scup can be a delicacy. It can be cooked or served with a bit of seasoning.

Liver

Any leftover parts of scup, including smaller pieces of meat that might be removed by the bones or near the head, can be used for fish cakes.

The bones and heads of scup are excellent for making fish stock. This stock can serve as the base for soups, stews, and sauces.

Scup are commonly found along the Atlantic coast of North America, ranging from the Gulf of Maine to Cape Canaveral, Florida though they are most abundantly found from Massachusetts to New Jersey.

The scup fishery is a conservation success story. Management strategies have generally been successful, with stock assessments in recent years indicating that scup populations are healthy and not overfished. The fishery is considered a model of successful management, balancing commercial and recreational interests with conservation needs.

Fishing & Sustainability

Harvest Methods

trap nets. bottom trawls. handlines and rods. gillnets.

Scup, due to their abundance and the nature of their habitat, can be caught relatively easily with all methods described. Because they are strong fighters, scup are a favorite among recreational fishermen. Despite their small size, they can put up a good fight, making them a fun catch

Scup fisheries are managed under regulations that aim to prevent overfishing and promote sustainable stock levels. These regulations include quotas, size limits, and seasonal closures that help maintain healthy populations. The management strategies are coordinated by organizations such as the Mid-Atlantic Fishery Management Council. 

Environmental Impact & Efforts

  • Quotas are divided into commercial and recreational sectors, with each sector allocated a certain percentage of the total allowable catch.

    For 2024, the Atlantic States Marine Fisheries Commission has set a commercial quota for scup at 21.12 million pounds and a recreational harvest limit (RHL) of 13.18 million pounds.

    The current size limit for scup in federal recreational fisheries is 10 inches

  • Mesh Size Requirements: For vessels fishing under a scup moratorium permit using otter trawls, there is a requirement to use a minimum mesh size of 5 inches

    Vessels are not allowed to use roller rig trawl gear with rollers greater than 18 inches in diameter.

    Scup pots must have degradable hinges, escape vents, and proper identification.

  • Bottom trawling, a common method used in the scup fishery, can have significant impacts, particularly on seabed habitats. Trawling involves dragging heavy nets along the ocean floor, which can disrupt the marine ecosystem by destroying habitat structures, and reducing the overall biodiversity of the area.

According to NOAA, the U.S. wild-caught Scup are a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.