Croaker

Scientific name:  Micropogonius undulatus
Market name:  Croaker
Common names:  Croaker, Atlantic croaker, hardhead

The Atlantic croaker is the smallest member of the Sciaenidae family of drums. The species gets its name from the croaking sound it makes from the voluntary contraction of muscles attached to the air bladder, which acts like a resonance chamber. It’s unclear whether the croaking is a form of communication within a school of fish, a means of depth sounding or a mating expression, but croakers tend to make the sound most often during breeding season. Though some 3- to 5-pound croakers are available, market size is 3/4 to 1 1/2 pounds. Atlantic croaker is found in the Atlantic and Gulf, from Cape Cod to Texas. The Chesapeake Bay region and Mississippi Delta are particularly productive areas. Croakers are caught with gillnets, pound nets and fish traps. In parts of the Gulf, Atlantic croaker is a bycatch of shrimp trawlers.

Product Profile

Raw croaker meat is usually snow white but may have a reddish tint. The cooked meat is white.

Croaker is lean and full flavored, with an almost sweet taste. The flesh is firm, similar to that of black drum. The skin is edible.

You Should Know...

Atlantic croaker shouldn’t be eaten raw because it may have parasites harmful to humans. Proper cooking kills the parasites.

Nutrition Facts

Serving size: 100g/3.5 oz. (raw)
Amount per serving
Calories 104
Fat Calories 29
Total Fat 3.2 g
Saturated Fat 1.1 g
Cholesterol 61 mg
Sodium 56 mg
Protein 17.8 g
Omega-3 0.3 g

Cooking Tips

A popular pan fish, croaker is often breaded or dusted with cornmeal or flour and pan-fried. It can also be marinated and grilled or sautéed, roasted and broiled. For a Southern favorite, dip a dressed, scaled croaker in water, milk, egg or a combination of the three, then roll in corn flour and cook in hot grease. The meaty fish also can be steamed whole.

Substitutions: Porgy, Mullet, Whiting

Cooking Methods

Bake, Broil, Fry, Grill, Sauté, Steam

Primary product forms

Fresh (most common)

• Whole, head off
• Steaks
• Fillets

Value-added

• Breaded portionsw
  

---

Put this information and more at your fingertips with the Seafood Handbook

If you buy, source, process, study, sell, prepare, handle or work with seafood, you need the Seafood Handbook. The only professional seafood reference book available anywhere.

Visit Wiley.com to save 15% on The Seafood Handbook and more! Your discount will be applied automatically upon checkout. If you do you not see the discount being applied, please enter code aff15 in the Promotion Code field and click the Apply Discount button.

Order the Seafood Handbook Today!