Our Angler's Choice this week is porgy fillets! Porgy (scup) is another underappreciated fish that is finally getting its due. During Colonial times, these fish were so abundant that they were used as fertilizer. Once the trawling method gained popularity, porgy were swept up in massive numbers as bycatch for more sought-after species. Today they are once again abundant.
The taste of porgy is somewhat like that of red snapper, mild and tender. They are smaller than snapper, though. Each porgy fillet weighs around 4 to 6 ounces. They are great pan fried, roasted, or baked. Chef Todd Mitgang of Crave Fish Bar (New York) uses porgy in poke! Seafood Watch rates it a "Good Alternative." Moderate mercury level. Kosher.
1 lb for $17.00
-- Greek-Style Pan-Fried Porgy (Grabbing the Gusto)
-- Crispy, Pan-Seared Porgy (Martha's Vineyard magazine)