GRILLELD SCUP WITH HERBS
Scup, or Stenotomus chrysops, also known as Porgys
A few facts about your fish – Scup:
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are traditionally caught in the weirs
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migrate between coastal waters in summer and offshore deeper waters in winter when temperatures cool, migrating north and inshore to spawn in spring.
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grows to 18 ½” in length but few adults exceed 2 pounds in weight or 14 inches in length.
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prefer water temperatures greater than 45 degree, but most found between 55 and 77 degrees.The abundance of scup in a specific area is frequently influenced by water temperature.
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Juvenile and adult scup move into harbors and along sandy beaches during high tides, and then into deeper channels as the tides recede.
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the Atlantic States Marine Fisheries Commission manages scup stocks from Cape Cod to Hatteras in North Carolina.
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Stock assessments in 2009 indicate population size is above the biomass goal, and therefore not overfished, and rebuilt.
GRILLELD SCUP WITH HERBS
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4 Scup, about 1-2 lb
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5 springs fresh rosemary
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3 T Italian parsley
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1-1/2 t. salt
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fresh pepper
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1 garlic clove
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1/3 olive oil
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2 lemons
Clean and scale the fish, leaving on head and tails if desired. Chop the garlic, rosemary and parsley together, add the salt and pepper and a few drops of oil to for a paste. Make three slits on both sides of each fish. Spread some paste in the slits as well as the cavity. Combine juice of 1 lemon with remaining oil. Grill fish, not too close to coals or heat, basting with oil-lemon mixture. Cook about 6 minutes to a side, letting skin get crisp. Serve with lemon slice.