Porgy - Scup
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Scup - Porgy
Scup or porgy (Stenotomus chrysops) range from the Mid Atlantic Bight from Cape Cod, MA to Cape Hatteras, NC. Adult scup feed in schools of similar-sized individuals around piers, rocks, offshore ledges, jetties, and mussel beds. They move inshore in summer but return to deeper waters offshore or migrate southward when temperatures cool. Large scup generally occur farther offshore than do smaller, younger ones.
Scup populations on the East Coast have historically gone thru periodic cycles of abundance. The Atlantic States Marine Fisheries Commission and the Mid-Atlantic Fishery Management Council jointly manage scup. A recent review of the scup stock assessment which indicates that the scup resource is rebuilt (population estimated to be 130 percent of its target biomass) and overfishing is not occurring.
Scup populations on the East Coast have historically gone thru periodic cycles of abundance. The Atlantic States Marine Fisheries Commission and the Mid-Atlantic Fishery Management Council jointly manage scup. A recent review of the scup stock assessment which indicates that the scup resource is rebuilt (population estimated to be 130 percent of its target biomass) and overfishing is not occurring.
Scup Pictures
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ASMFC Scup Board Increases Total Catch to 11.18 Million Pounds for 2009 Fishery
The Commission's Summer Flounder, Scup, and Black Sea Bass Management Board approved an increase to the 2009 scup total allowable landings limit from 7.84 million pounds to 11.18 million pounds, with the commercial quota revised to 8.4 million pounds and the recreational harvest limit revised to 2.6 million pounds (after the research set aside was deducted). This increase is consistent with that taken by the National Marine Fisheries Service for federal waters.
The Board's action is based on the results of a recent review of the scup stock assessment which indicates that the scup resource is rebuilt (population estimated to be 130 percent of its target biomass) and overfishing is not occurring. The newly estimated allowable harvest, or maximum sustainable yield (MSY), is also significantly higher than previously estimated and represents a potential for greater harvest levels in the future.
While the Northeast Fisheries Science Center's Data Poor Workshop, which conducted the review of the scup assessment, found the new long-term estimate of maximum MSY to be reasonable given the historical evidence from the fishery, it recommended that managers consider a cautious approach in setting quotas. The peer review panel advised that "rapid increases in quota to meet the revised MSY would be unwarranted given uncertainties in recruitment. A more gradual increase in quotas is the preferred approach given the uncertainty in the model estimates and stock status."
Given this advice, the states chose to maintain their recreational management measures for the 2009 fishery. For specific state measures, please contact your state marine fishery agency.
For more information, please contact Toni Kerns, Senior Fishery Management Plan Coordinator for Management, at (202) 289-6400 or tkerns@asmfc.org.
The Board's action is based on the results of a recent review of the scup stock assessment which indicates that the scup resource is rebuilt (population estimated to be 130 percent of its target biomass) and overfishing is not occurring. The newly estimated allowable harvest, or maximum sustainable yield (MSY), is also significantly higher than previously estimated and represents a potential for greater harvest levels in the future.
While the Northeast Fisheries Science Center's Data Poor Workshop, which conducted the review of the scup assessment, found the new long-term estimate of maximum MSY to be reasonable given the historical evidence from the fishery, it recommended that managers consider a cautious approach in setting quotas. The peer review panel advised that "rapid increases in quota to meet the revised MSY would be unwarranted given uncertainties in recruitment. A more gradual increase in quotas is the preferred approach given the uncertainty in the model estimates and stock status."
Given this advice, the states chose to maintain their recreational management measures for the 2009 fishery. For specific state measures, please contact your state marine fishery agency.
For more information, please contact Toni Kerns, Senior Fishery Management Plan Coordinator for Management, at (202) 289-6400 or tkerns@asmfc.org.
Fishing Information
Broiled Porgy-Scup Parmesan
A delicious Fresh Seafood recipe!
Broiled Porgy Parmesan
2 pounds porgy-scup fillets
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
3 tablespoons mayonnaise
1/4 teaspoon salt
1/4 cup butter, room temperature
3 green onions, chopped
thinly sliced lemon and parsley for garnish, optional
Place fillets in a single layer on a greased baking dish or broiler
pan; brush with lemon juice.
Combine Parmesan cheese, mayonnaise, salt, butter, and green onions in
a small bowl; set aside.
Broil fillets 4 to 6 minutes, or until fish flakes easily
with a fork. Remove from oven; spread with cheese
mixture.
Broil about 30 seconds longer, or until cheese is lightly browned and bubbly.
Garnish with sliced lemon and parsley if desired.
Serves 6 to 8.
2 pounds porgy-scup fillets
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
3 tablespoons mayonnaise
1/4 teaspoon salt
1/4 cup butter, room temperature
3 green onions, chopped
thinly sliced lemon and parsley for garnish, optional
Place fillets in a single layer on a greased baking dish or broiler
pan; brush with lemon juice.
Combine Parmesan cheese, mayonnaise, salt, butter, and green onions in
a small bowl; set aside.
Broil fillets 4 to 6 minutes, or until fish flakes easily
with a fork. Remove from oven; spread with cheese
mixture.
Broil about 30 seconds longer, or until cheese is lightly browned and bubbly.
Garnish with sliced lemon and parsley if desired.
Serves 6 to 8.
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