Scup
Stenotomus chrysops
Also known as Porgy, Maiden, Fair maid, Ironsides, Northern porgy
Culinary Profile
Mild.
Scup have lean and flaky flesh, but also contain many bones, which makes them difficult to fillet. As a result, scup are generally sold and cooked whole, after they’ve been scaled and dressed.
Scup is a low-sodium, low-fat source of protein. It is high in niacin, phosphorus, vitamins B6 and B12, and selenium.
Gastronomic Specifications
Biology & Habitat
Appearance
Scup are deep-bodied (deeper from back to belly than they are wide). They are dusky brown with bright silvery reflections below and spiny fins. Adult fins are mottled with dark brown, and young scup fins may be faintly barred. Scup’s front teeth are very narrow, almost conical, and they have two rows of molars in the upper jaw.
Biology
Scup grow slowly, up to about 20 inches long and 4 pounds. They can live a relatively long time, up to about 20 years. Scup are able to reproduce when they reach age 2, when they’re about 8 inches long. They spawn over weedy or sandy areas in southern New England from Massachusetts Bay south to the New York Bight from May through August, with peak activity in June. Individual scup spawn once a year.
Where They Live
Range Scup are found in the Northwest Atlantic Ocean, primarily between Cape Cod, Massachusetts, and Cape Hatteras, North Carolina. Habitat Scup 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.
How to Buy & Source
Availability
Year-round.
Source
U.S. wild-caught from Massachusetts to North Carolina.
Commercial Fishery & Harvest
Commercial fishery: In 2024, commercial landings of scup totaled 14.4 million pounds and were valued at $10.6 million, according to the NOAA Fisheries commercial fishing landings database . The top five states for commercial scup landings are New York, Rhode Island, New Jersey, Connecticut, and Massachusetts. Gear types, habitat impacts, and bycatch: About 75 percent of commercial scup landings are caught with otter trawls. Otter trawls can impact bottom habitat. Scup are mainly harvested over sand and mud habitats, which appear to be more resilient to the effects of trawling than more structured habitats, such as gravel or coral. Otter trawls can incidentally catch undersized scup.
Nutritional Benchmarking Across 65 Species
Where Scup ranks against the rest of the catalogue on each of USDA FoodData Central's per-100 g nutrient measures.
| Nutrient | Value | Rank | Percentile |
|---|---|---|---|
| Choline | 65 mg | 12 / 65 | 82% |
| Omega-3 DHA | 530 mg | 20 / 104 | 81% |
| Selenium | 36.5 µg | 32 / 106 | 70% |
| Vitamin D | 1.2 IU | 38 / 54 | 30% |
| Protein | 18.88 g | 50 / 111 | 55% |
| Zinc | 0.48 mg | 56 / 111 | 50% |
| Omega-3 EPA | 104 mg | 59 / 104 | 43% |
| Iron | 0.53 mg | 62 / 111 | 44% |
| Vitamin B12 | 1.4 µg | 66 / 106 | 38% |
| Phosphorus | 185 mg | 89 / 111 | 20% |
Other New England/Mid-Atlantic Fisheries
Sustainable species managed out of the same regional fishery council as Scup.
Atlantic Bigeye Tuna
Thunnus obesus
Bigeye tuna has a mild, meaty flavor, with a higher fat content than yellowfintuna. Sashimi lovers prefer it.
Atlantic Blacktip Shark
Carcharhinus limbatus
Sweet, meaty taste.
Atlantic Cod
Gadus morhua
Atlantic cod has a mild clean flavor. It is sweeter than Pacific cod.
Atlantic Common Thresher Shark
Alopias vulpinus
Mild flavor.
Atlantic Herring
Clupea harengus
Small fresh herring have a more delicate flavor, while larger herring have a fuller, oilier flavor.
Atlantic Mackerel
Scomber scombrus
Mackerel has a rich, pronounced flavor. For a milder flavor, cut out the outer bands of dark meat along the midline.
Atlantic Mahi Mahi
Coryphaena hippurus
Mahi mahi has a sweet, mild flavor. For a milder flavor, trim away darker portions of the meat.
Atlantic Sharpnose Shark
Rhizoprionodon terraenovae
Reported to be quite tasty.
Atlantic Skipjack Tuna
Katsuwonus pelamis
Skipjack tuna has the most pronounced taste of all of the tropical tunas.
Atlantic Spiny Dogfish
Squalus acanthias
Mild and sweet.
Similar by Flavour: Other Mild-Tasting Species
If you enjoy the mild flavour profile of Scup, these other species in the catalogue will feel familiar on the palate.
Acadian Redfish
Sebastes fasciatus
Mild and slightly sweet. Redfish can be used as a substitute for haddock and similar fish.
Alaska Pollock
Gadus chalcogrammus
Pollock has mild-tasting flesh and is similar to other white fish like cod or haddock.
American Lobster
Homarus americanus
Mild and sweet.
Arrowtooth Flounder
Atheresthes stomias
Mild, sweet flavor.
Atlantic Bigeye Tuna
Thunnus obesus
Bigeye tuna has a mild, meaty flavor, with a higher fat content than yellowfintuna. Sashimi lovers prefer it.
Atlantic Cod
Gadus morhua
Atlantic cod has a mild clean flavor. It is sweeter than Pacific cod.
Frequently Asked Questions
What is the stock status of Scup?
The stock is not overfished.
What is the texture of Scup meat?
Scup have lean and flaky flesh, but also contain many bones, which makes them difficult to fillet. As a result, scup are generally sold and cooked whole, after they’ve been scaled and dressed.
How much selenium does Scup provide?
A 100 g raw serving of Scup carries 36.5 µg of selenium, about 66% of the 55 µg daily value for adults.
Is Scup a good source of vitamin B12?
Yes — Scup provides 1.4 µg of vitamin B12 per 100 g raw, which is 58% of the 2.4 µg daily value.
How big does Scup get?
grow slowly, up to about 20 inches long and 4 pounds.
Sustainability Story
U.S. wild-caught scup is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Stock Structure
There are two stocks of scup: Mid-Atlantic/New England and South Atlantic. According to the most recent stock assessments: The Atlantic coast stock is not overfished and not subject to overfishing (2025 stock assessment). Summary stock assessment information can be found on Stock SMART . In the South Atlantic, scup is contained in the South Atlantic Porgy Complex.
Population
The stock is not overfished.
Fishing Rate
Not subject to overfishing.
Habitat Impacts
Otter trawls can impact bottom habitat. Scup are mainly harvested over sand and mud habitats, which appear to be more resilient to the effects of trawling than more structured habitats, such as coral.
Bycatch
Regulations are in place to minimize bycatch.
Management
NOAA Fisheries , the Mid-Atlantic Fishery Management Council , and the Atlantic States Marine Fisheries Commission cooperatively manage the scup fishery north of Cape Hatteras, North Carolina. Individual states may set different regulations for the commercial scup fishery.
Data Source: NOAA Fisheries
Nutritional Profile
per 100 g raw edible portion · 21 values
Energy
Macronutrients
Omega-3 Fatty Acids
Vitamins
Minerals
Source: USDA FoodData Central (SR Legacy). %DV is percent of 2,000-kcal daily value for adults.
calendar_month Harvest Season
Frozen available year-round.