The scup is a popular fish species known primarily for its role in recreational and commercial fishing along the Atlantic coast of North America. However, this fish is recognized by several other names depending on the region, local vernacular, and its biological classification.
Understanding these alternate names is essential for anglers, chefs, marine biologists, and enthusiasts who want to identify or learn more about this species.
Scup belongs to the family Sparidae and is scientifically known as Stenotomus chrysops. It is a member of the sea bream family and is often confused with other similar fish due to its varied common names.
This article explores the multiple names associated with scup, their origins, and usage in different contexts.
Overview of the Scup
The scup is a small to medium-sized fish, typically measuring 6 to 10 inches, though it can grow up to 16 inches. It inhabits coastal waters, especially around rocky bottoms and reefs.
Scup is prized for its mild, sweet flavor and firm texture, making it a favorite in seafood cuisine.
The fish’s appearance is characterized by its deep, compressed body with a silver hue and distinct blue and yellowish markings. These features contribute to its identification and have influenced its various names over time.
Common Alternate Names for Scup
Scup is known by several common names that vary by region and culture. Here are some of the most frequently encountered alternate names:
| Name | Region or Context | Notes |
|---|---|---|
| Porgy | Atlantic coast of the USA | Often used interchangeably with scup, though “porgy” can refer to other similar species as well. |
| Sea Bream | General, worldwide | Scientific family name Sparidae; commonly used in culinary contexts. |
| Stenotomus | Scientific community | Genus name, often used in formal documentation and research. |
| Scuppaug | Historical/New England | Old regional name, now less common but still recognized in local heritage. |
| Scupfish | Informal/colloquial | A casual variation emphasizing the fish status. |
Porgy: The Most Common Synonym
The term porgy is probably the most commonly used alternate name for scup. It is often used along the eastern seaboard of the United States.
However, the name “porgy” can also apply to a broader group of related fishes within the Sparidae family. This often causes some confusion when distinguishing scup from other porgy species, such as the sheepshead.
“Scup is frequently called porgy by anglers and fishermen, but in scientific terms, the term porgy encompasses many species of the Sparidae family, making it important to use ‘scup’ when precision is needed.”
Sea Bream: Culinary and Biological Reference
The name sea bream refers to the entire family Sparidae, to which scup belongs. In culinary circles, “sea bream” is a popular term because many species within this group share similar taste profiles and textures.
In Europe and Asia, various species of sea bream are staples in local cuisines, but the scup is specifically common in North America. Despite this, the term “sea bream” can sometimes be used interchangeably with scup, especially in fish markets or recipe books.
Stenotomus: The Scientific Genus
The genus name Stenotomus is used predominantly in scientific literature and taxonomy. The full scientific name for scup is Stenotomus chrysops, where “chrysops” means “golden eye,” a reference to the fish’s distinctive eye coloration.
This term is essential for researchers and biologists who study marine life and need precise identification beyond common names that often overlap or vary by region.
Scuppaug: An Old Regional Name
The name scuppaug is an older, more historical name primarily found in New England coastal communities. This name reflects the fish’s significance in local fishing traditions dating back to colonial times.
Though now less commonly used, the term scuppaug appears in some historical texts and regional folklore, highlighting the cultural importance of the fish in these areas.
Scupfish: Informal Usage
The term scupfish is a colloquial or informal variation that simply adds “fish” to the common name. While not widely used in formal discourse, it is sometimes heard among recreational fishermen and in casual conversations.
This name helps differentiate scup from other similarly named animals or objects and emphasizes its identity as a fish.
Why So Many Names?
The variety of names for scup can be attributed to several factors. These include regional language differences, historical naming conventions, biological classification changes, and the fish’s role in different industries such as fishing, cooking, and scientific research.
Fishing communities often develop their own vernacular terms, which can persist for generations. Similarly, scientists prioritize the use of Latin names to avoid ambiguity, while chefs and markets may use names that appeal to consumers.
Comparison Table of Scup and Related Species
| Common Name | Scientific Name | Region | Distinct Features | Typical Use |
|---|---|---|---|---|
| Scup | Stenotomus chrysops | Northwestern Atlantic | Silver body, compressed shape, golden eye | Recreational fishing, seafood |
| Sheepshead | Archosargus probatocephalus | Western Atlantic | Black vertical stripes, strong teeth | Sport fishing, culinary |
| White Porgy | Calamus leucosteus | Western Atlantic | Whitish body, smaller size | Commercial fishing |
| Red Porgy | Pagrus pagrus | Mediterranean and Atlantic | Reddish color, larger size | Commercial and sport fishing |
Scientific Classification of Scup
To further clarify the identity of scup, here is its detailed scientific classification:
| Kingdom | Animalia |
| Phylum | Chordata |
| Class | Actinopterygii |
| Order | Perciformes |
| Family | Sparidae |
| Genus | Stenotomus |
| Species | Stenotomus chrysops |
Scup in Culinary Culture
The scup’s various names also reflect its role in culinary traditions. In the United States, especially around New England and the Mid-Atlantic states, scup is a beloved fish for its mild flavor and firm texture.
Chefs often use the term “sea bream” when marketing the fish because it conjures a broader, more familiar image for consumers and aligns with international seafood terminology. Recipes featuring scup include grilling, baking, frying, and use in stews or chowders.
“Scup, also known as porgy or sea bream, is a versatile fish that adapts well to many cooking methods, making it a staple in many coastal cuisines.”
Regional Variations in Naming
The names used for scup vary widely depending on the local culture and fishing community. For example, fishermen in southern New England might refer to it simply as “scup,” while further south, the term “porgy” might be more prevalent.
In some older texts and local histories, “scuppaug” appears as a testament to the fish’s longstanding importance in New England’s maritime heritage. These variations highlight the rich cultural tapestry surrounding this species.
Conclusion
The scup is a fish with many names — from porgy and sea bream to the scientific Stenotomus chrysops and the historical scuppaug. Each name reflects a different aspect of its identity, whether biological, cultural, or culinary.
Knowing these names helps in understanding the fish’s broad significance and aids in accurate identification across scientific, commercial, and recreational contexts. Whether you are a fisherman, chef, or marine enthusiast, recognizing these various names enriches your appreciation of this fascinating species.
