Stenotomus chrysops
Scientific classification
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Perciformes
Family: Sparidae
Genus: Stenotomus
Species: S. chrysops
Binomial name
Stenotomus chrysops
(Linnaeus, 1766)
Flash-fried whole scup

The scup, Stenotomus chrysops, is a

  1. ^ "Stenotomus chrysops".  
  2. ^ Froese, Rainer and Pauly, Daniel, eds. (2006). "Stenotomus chrysops in FishBase. January 2006 version.
  3. ^ , Life History and Habitat CharacteristicsStenotomus chrysopsScup,
  4. ^ [4]
  5. ^ Scup NOAA FishWatch. Retrieved 5 November 2012.


  • Porgie fishing

See also

Scup are heavily fished commercially and recreationally. Management measures for the species generally include size limits, bag limits, fishing seasons, and equipment requirements. Scup are also managed through quotas that are separately regulated during the different seasons.[5]


Many consumers like their light flavor and they are sometimes called panfish. Popular methods of cooking include but are not limited to frying, broiling, and baking.

They are fished for by both commercial and recreational fishermen. The scup fishery is one of the oldest in the United States, with records dating back to 1800. Scup was the most abundant fish in Colonial Times, landing the name "porgy," which was the American Indian for "fertilizer." [3] In 1929, fishermen began using trawls in 1929, which increased catches dramatically. The species was termed overfished in 1996, and today there is evidence of a rebound. Today, scup are still caught primarily using an otter trawl. [4]

In the Middle Atlantic Bight, scup spawn along the inner continental shelf. Their larvae end up in inshore waters, along the coast and in estuarine areas. At two to three years of age, they mature. Scup winter along the mid and outer continental shelf. When the temperature warms in the spring, they migrate inshore.[3]

Scup grow as large as 18 in (450 mm) and weigh 3 to 4 lb (2 kg), but they average 0.5–1.0 lb (0.25–0.50 kg).