A fisher does not have to be a kid to enjoy scup fever. Similar to snapper bluefish that have always attracted a crowd, young fishers invariably break into fishing the briny hooking their first porgy. Back in the day, most anglers avoided eating these nuisance fish. But today, there is hardly a family fishing Long Island Sound that has not brought out the deep fryer and cooked up a batch of these feisty (and quite tasty) fish.

Today, porgy (Stenotomus chrysops) are considered a good meal as attested to by the diverse collection of recipes compiled. From pan-seared to baked, these fish without a pedigree have a sweet, almost shrimp-like flavor. They have come a long way from being referred to as trash fish or bycatch and are now revered by many of the culinary flock as a high menu item of specialized foods.

Since these carnivorous bottom feeders are slow swimmers (except when they zero in on food), they are relatively easy to catch and will, most likely, be caught ahead of other species like flounder and sea bass. Whether one calls them scup, ironsides, sea bream, etc., when summer rolls around, almost any rough bottom structure will hold schools of them.

Since porgy are easy to catch, the gear and terminal tackle is rather simple. A light to medium rod/reel, 8-10 pound test line, simple snelled hooks or rigs, and the appropriate weight to get down to the bottom are about all that is needed. Their teeth are strong, so eating crabs, snails, and baby mussels are not an issue. However, seaworms, clams, and squid are devoured post-haste.

If you have not yet tried your hand at grilling up a porgy, start with the catch. Bleed, dress, and put the fish on ice as soon as possible. Scale, pat dry, and leave at room temperature for about an hour or so. Fire up the barbie coated with extra virgin olive oil (EVOO), as well as brush both sides of the fish. Add rosemary, crushed garlic, and a slice of lemon in the belly. Grill for around six to seven minutes until charred, when the whole porgy can be lifted from the grill and flipped with a wide spatula, fork, and/or tongs. Grill the flip side for approximately four minutes. Remove from grill and let rest for several more minutes. Any bones are easily worked around. As an alternative, experiment with cilantro, green onions, grated ginger, soy sauce, salt, ground black pepper, and olive oil for a sauce when baking. Vary what will go on top and inside the fish. Preheat the oven for about 20 minutes, then bake until the thickest part of the fish is 145 degrees.

On The Water

A weak nearby trough had a negligible effect on the area, as high pressure controlled most of the week leading into the weekend. Air temperatures ranged from the 50s into the 60s during predawn hours to the comfortable high 70s to low 80s pre-sunset. Mostly sunny conditions prevailed until low pressure and a front moved into the area. Showers and light rain broke up the pattern before clouds yielded to more sunshine. Generally, Long Island Sound water temperatures remained in the low 70s, winds were light, and seas were predominantly around a foot with maximum gusts of around 15 knots. Offshore, the tuna bite has been catch as catch can, when temperatures broke right and bait balled.

Scup have been stacked up on the reefs and rock piles throughout much of the Sound. From the little guys to impressive slabs, these saltwater panfish are making their mark day in and day out. As unlikely as it may sound, plenty of tuna fishermen will take a relaxing break from running offshore when the bite or weather is off to soak some bait for porgy with family or friends. One would be surprised at the number of scup bangers that are out at any given tide - some of which enter their catch in species contests or proudly have them posted on social media.

Waters in the Sound have been gradually cooling enough so that a few species of fish have been flexing their fins and moving about. Black sea bass is one of those that has cranked it up a notch. For the most part, days have been pleasant, and setting up on a reef or running a drift has not caused much concern. Juvenile fish still make up the majority of the shore-based catches, however, being that these fish are so numerous, heading to structure 40 feet or deeper should improve the catch and effort ratio - as well as putting better fish in the cooler. Depths will change, but fishing options for rigging, jigs, and bait - including technique - has not.

A sure sign of the coming of Fall is when fluke move through the Sound with their noses pointing toward the Atlantic. Their season ends mid-October, but before then there will be action (however limited) in the eastern part of the Sound worthy of a trip. Schools of baitfish can be found, and water temperatures are holding which will keep summer flounder on the reefs and shoals until conditions change or their season ends - whichever comes first.

Striped bass enthusiasts are chomping at the bit for the Fall Run to take shape. It is in the air, and both fish and fishers feel it. Competition for food is keen, so look for them to move around. Surfcasters and those launching vessels are already working the rips and suds - some with limited success and others with numbers of catches and releases using live and dead baits as well as artificial lures and flies. It is only going to get better. Bluefish are increasing in size and quantity, as fishers are catching choppers using poppers, spoons, and jigs, as well as chunk baits. Harbor blues and larger snappers are also around.

Albies and bonito finally broke through the Rhode Island barrier and popped into the greater Sound. We had special albie flies tied in preparation as well, bringing in epoxies and hard lures meant for them and bonito. In addition, weakfish and other species in the bottom fishery are also being targeted. Furthermore, brown sharks are being caught along with sand tigers and dogfish, as well as the normal sea robins, skate, spot, and toadfish. Blue crab catches remain very good, especially for scoopers and hand-liners. Fall fishing is underway.

Trout fishing has picked up in the rivers and several trout parks. Inline spinners, swimmers, worms, and flies have been productive. Frogs, hard/soft plastics, and jigs, as well as night crawlers have been good choices for largemouth bass. Smallmouths have been active, along with a variety of panfish and pickerel. Channel catfish have been on the prowl in the upper Connecticut River and taking scented bottom baits.

Shark Encounters: Submit your photos of shark vs. striped bass (or other fish) encounters while reeling in a fish. From a nip or a serious bite to the gills, all photos are of interest to further this season’s research efforts. A snapshot of a fish after the fact and/or one being pursued in the water has importance. Submit email to captainmorganusa@hotmail.com and include name, approximate depth, and location.

Note: Email us pics of your catches to share with our USA and International fishing friends who keep up with the latest fishing news and frequent social media.

For all things fishy, including the latest gear, flies/fly fishing, rods/reels, clam/crabbing supplies, fishing trips, licenses/permits, and much more, swing by the shop (203-245-8665), open seven days, located at 21 Boston Post Road, Madison. Until next time from your Connecticut shoreline's full-service fishing outfitter and Authorized Penn Premium Dealer, where we don't make the fisherman, we make the fisherman better.

Tight Lines,

Captain Morgan

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