Traceable Species

Scup



Scup

Scup have been harvested along the Northwest Atlantic Ocean, between Cape Cod and Cape Hatteras, since colonial times. They are recognizable for their deep, thin bodies, and grow slowly, reaching an average length of 12 to 14 inches (30 to 35 cm) and 1 to 2 pounds (0.5 to 1 kg).

Scup have dusky brown backs and silvery white bellies with an iridescent hue. Their sides and back may also be flecked or streaked with light blue. They are deep-bodied, about one-half as deep as they are long, and have front teeth that are very narrow, almost conical, and two rows of molars in their upper jaw. They have a distinct spiny dorsal fin. Scup are a mild tasting fish and are often served whole, given their small size.

Scup

Scup can live a relatively long time, up to about 20 years, and are able to reproduce when they reach two years of age, when they’re about 8 inches (20 cm) long. Individual scup spawn once a year, with females releasing an average of 7,000 eggs, which are fertilized externally. Their eggs and larvae are found in the water column in coastal waters during warmer months. As larvae mature, they settle to the seafloor and develop into juveniles. Scup migrate north and inshore to spawn in the spring, then migrate south and offshore in autumn as the water cools, arriving by December in offshore areas where they spend the winter. Scup are browsers, feeding on invertebrates that live on the seafloor.

Food Info Scup


TASTING NOTES

  • Appearance: White meat
  • Texture: Lean and tender, with large flakes but bony
  • Flavour: Mild, sweet flavour
  • Perfect serve: Scup contain lots of small bones, which make them difficult to fillet. As a result, they are generally sold and cooked whole, after they’ve been scaled and dressed. In fact, scup is often referred to as a “pan fish,” because its small size is excellent for pan frying or sautéing. Oven roasting whole fish is also a good option: this method softens the bones and allows the meat to slide off them more easily. Note: Scup can have tough, hard-to-scale-skin, so it’s easiest to have the fish scaled before buying.
HOW TO CHOOSE A QUALITY SCUP
Species Range
Scup range Source: Fishbase.org
FISHERY OPENINGS
Scup by Bottom Trawl (USA) Jan 01 - Dec 31
These crabs mate at the time of maturity, which is approximately 3 years of age. Females are smaller than males; this is because the development of reproductive tissues required more energy for females, leaving less energy available for continued body growth. They grow through a process known as molting—regularly shedding their shell and growing a new, larger one. They continue to molt and grow after they have reached sexual maturity. During the breeding season, the crabs leave their borrows in a phenomenon characterized by mass mate-searching events. Once mating/fertilization has occurred, females spawns in the water. The larvae released during the rainy season develop in offshore waters and return to coastal waters five to eight weeks after larval release.
Mangrove crabs are important fishery resources in all Brazilian coast, mainly in the north and northeast where many fishermen depend upon their catch. In addition to its social and economic importance, the mangrove crab is a “keystone” species in ecosystem, they playing an important role in the processes of nutrient cycling and energy transfer.

Fishing Methods

{'fisheries': [<License: Scup by Bottom Trawl (USA)>], 'gear': <Gear: Bottom Trawl>}

Bottom Trawl

This fishery uses a large cone-shaped net that is dragged along the seafloor to catch fish. As the net is towed at low speed, hydrodynamic forces push two "otter boards" outwards opening the mouth of the net and capturing fish in its path.

FISHERIES:

Featured Harvester Bernie Berry

Mangrove Crab Harvester

Canavieiras, Brazil

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