Scup (Porgy)
Stenotomus chrysops
Abundant, scrappy schooling fish of the Mid-Atlantic and New England, commonly called porgy. A favorite for family outings and party boats.
Taste profile
Mild, sweet, flaky white meat — delicious whole fried or grilled despite the bony frame.
How to cook it
Whole Fried
Scored and deep-fried whole is a Mediterranean and Asian classic.
Grilled
Whole grilled with olive oil, lemon, and herbs highlights the sweet flesh.
Pan-Fried
Fillets dusted in seasoned flour pan-fry into crispy, delicate bites.
Baked
Whole baked with garlic and white wine is a traditional preparation.
Tips to catch one
- ✔Fish over rocky or mixed bottom and structure in 20–80 feet.
- ✔Small hooks (size 4–6) with squid, clams, or sea worms work best.
- ✔A high-low rig with light tackle maximizes the fun on these spirited fighters.
- ✔Schools can be enormous — when you find one, multi-catch days are common.
Keep it fresh: bleed, spike & ice
🔪 Spike (Ike Jime)
Insert a spike into the brain cavity just behind and above the eye. The fish will shudder briefly then go still — this signals a clean kill that prevents stress hormones from degrading the flesh.
🩸 Bleed
After spiking, cut one or both gill arches at the gill plate junction. Hold the fish head-down in water for 2–3 minutes. Well-bled fish have whiter, cleaner-tasting fillets with a longer shelf life.
🧊 Ice
Place bled fish in an ice slurry (2 parts ice to 1 part seawater). The slurry cools 5× faster than dry ice alone. Keep the drain plug cracked and aim for core temp below 35 °F within 30 minutes.
Size & bag limits by state
| State | Size limit | Bag limit | Notes |
|---|---|---|---|
| Connecticut | ≥ 10" | 40 per day | — |
| Maryland | ≥ 9" | 50 per day | — |
| Massachusetts | ≥ 10" | 40 per day | — |
| New Jersey | ≥ 10" | 40 per day | — |
| New York | ≥ 10" | 40 per day | Season typically year-round |
| Rhode Island | ≥ 10" | 30 per day | — |
| Virginia | ≥ 9" | 50 per day | — |