• UMassD Eats

In the Kitchen with Scup!

Executive Chef of Northeastern University, Tom Barton

By: Marketing Manager, UMass Dartmouth Kendall, Michaella Lesieur

Bold: Michaella Lesieur

Un-bold: Tom Barton

Scup is our local catch of the day and we were lucky enough to sit down with the Executive Chef of Northeastern University, Tom Barton for a Q and A to discuss this beauty of a fish. Not only is it packed with health benefits but pairs well with all those summer veggies you have saved in the freezer or those late harvest veggies you are picking up from your farm stands. Below Barton takes us through his personal experience with scup and how he uses it in his own kitchen.

Explain scup (what is its texture, color, and etc.)? What do you compare it to?

Scup is a slender white fish which can weigh up to 3-4 lbs., but average size is approximately 12 – 1 lb. It is a very beautiful fish with light blue specks and a few horizontal lines. Also known as Porgy. Scup is sometimes compared to snapper in texture.

When cooking with scup what do you find to be the best dishes? What is your favorite recipe?

Whole grilled fish or lightly dusted in seasoned flour and fried I would say are the most popular ways to prepare scup. It does have a lot of bones, so it is a little difficult to eat.

What are the nutritional benefits of scup? Why should more students incorporate this fish into their diets?

It is a great source of low-fat protein that also happens to be high in vitamins B6 and B12.

What does scup pair well with (sides/drink)? Basically, what completes the meal?

I would say really any sides that you may serve with any other fish would also translate well when serving scup. Because many people tend to enjoy catching and eating scup during the summer months most seasonal veggies pair well with it. Grilled corn (Mexican street corn!), asparagus, roasted zucchini or summer squash or even a light salad.

How do you feel the future looks for scup with it being an underutilized fish?

I think the future is very bright as more and more chefs are using it. It is definitely an underutilized species. I think it also suffers a similar fate as Chilean Sea Bass in that the bass's real name is a Patagonian Tooth Fish, so the marketing folks decided to change the name and make it more appealing…. I think the name scup scares some people away.

So, as you can see the legend of scup is growing and as more and more people become aware of the benefits of this fish, we feel that it will be a staple on your grocery list. If you are heading to the grocery store take this list with you and make a fun #FishFriday meal that everyone can enjoy.

Shopping List for Grilled Scup

● Scup Fillets

● Extra Virgin Olive Oil

● Lemon

● Capers

● Salt

● Pepper

● Parsley

● Farm Fresh Veggies (from your local farm stand)

For more pointers on working with fish stay tuned for more blog posts and feel free to take a look at our previously published pieces. Happy shopping!

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