FROM SEA TO TABLE

The way to delicious scup starts at the cooler.

If you’ve never tried porgies before, you’re in for a big surprise because they are truly one of the best-tasting saltwater fish. “We’ve got guys and gals who are regulars on the boat, and they know exactly how to take the best care of their fish, and that does not include burlap sacks” says Capt. Greg Dubrule. “When they come onboard, their cooler is already prepared with an ice-and-salt slurry. When the fish is flipped onto the deck, they bleed it and put it into the slurry-filled cooler. That’s the absolute best way to ensure that you’ll have awesome fish.” According to the Johnson & Wales culinary school in Rhode Island, the best way to treat scup is to gut them, remove the fins, scale them and pat them dry. Then, score…

You're reading a preview of

Game & Fish East (Digital) - 1 Issue, November 2024

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.