Porgy

PORGY

porgy 2The porgy or scup, which it is commonly called is also given the name the salt water pan fish. Both sport and commercial fishermen consider this an important fish. They live along the Atlantic coast from Maine to South Carolina.

The name “porgy” comes from an American Indian word for “fertilizer”, a common use for the fish because of its abundance in early America.  It has a silver blue back with dull silver sides and 12 to 15 faint vertical stripes. The porgy averages 1 to 2 pounds and 12 to 14 inches in length but can grow to 3 or 4 pounds. They can live up to 20 years.  Some of the regional names it can be found under are, scup, maidens, fair maidens, convict, paugy, prison fish sargo and sea bream.

Cooking


Photo credit: barbbarbbarb via Foter.com / CC BY-ND

The porgies tender, flakey meat is mild in flavor and moderate in fat content. They have many bones and are difficult to fillet, therefore they are commonly sold whole. The best way to cook them is to Saute, Bake, Pan fry , Deep fry or Steam. Click on one of the following links for directions for cooking.
SAUTE FISH
BAKE Fish
PANFRY Fish
DEEP FRY Fish
STEAM Fish

For information on other fish and how to cook them go to http://tocookafish.com/fish-index
If you need information on shellfish check out http://tocookashellfish.com/  

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.