Falmouth Scup

Falmouth Scup

Red's Best New England lands a lot of Scup from the Spring through the Fall. This is a delicious, abundant, very underutilized and in many opinions under-appreciated fish.

Scup, a lean smaller fish, has a mild flavor profile and usually sold and cooked whole. Steam, roast or grill. Pairs well with Mediterranean flavors such as olives or capers, parsley, lemon and roasted tomatoes. 1 portion is approx. 16 oz. We recommend 8 oz per person.

45 portions remaining

$13.00

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Preparation

Methods
Pan sear, roast or broil skin-side down. Scup pairs well with citrus, roasted tomato, onion and bold herb marinades or vinaigrettes.
Basics
Pat the fish dry and season with salt and pepper. Use a nice wide pan that can go in the oven. Pre-heat your oven to 400. Get the pan very hot on a stove flame, and add a table spoon of vegetable oil. When the oil smokes just a little bit put your fillets on skin-side down and do not move them. Leave it on until the heat comes back into the pan (it will sizzle). Then, put in pre-heated oven and roast for 3-4 minutes. Remove and serve with the seared side up.

Origin

While they move offshore during the colder months, Scup can be found inshore during the rest of the year and are relatively easy to catch. Red’s Best fishermen come to land in Falmouth, MA.

origin

Fair Trade

Red’s Best fishermen take short trips, using small boats and they are committed to fishing responsibly.

Species

Also known as Porgy or Porgie. The Scup stock has been fully rebuilt and is not currently overfished. The population is over 100% of the health target, since 2008.

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