Can you eat croaker fish

Asian markets here in Los Angeles often call this fish "Yellow Croaker", but Fishbase doesn't allow that name, reserving it for what the fish markets here usually call Corvina. I have noticed, though, a trend to call it "Atlantic Croaker".

In parts of southeastern United States, this fish is called Corvina. It is considered a very good eating fish. This fish is currently caught wild, with farming still in the experimental stages.

It is not considered threatened. This is a very good eating fish. Croakers are caught with gillnets, pound nets and fish traps. In parts of the Gulf, Atlantic croaker is a bycatch of shrimp trawlers. Scientific Name: Micropogonius undulatus.

Market Name: Croaker. Common Name: Croaker, Atlantic croaker, hardhead. French Name: Tambour. German Name: Atlantischer Adlerfisch. Italian Name:. Japanese Name: Nibe. Spanish Name: Corbina. Adults are pinkish, while older fish appear brassy with vertical brown streaks that are formed by individual spots on their scales. These assist in gathering food from the seafloor. They live for up to eight years. They are found from the Gulf of Mexico all the way up to Massachusetts.

Go Penguins! Croaker lives in bays and estuaries in the warm months and in deeper water in the fall when it is breeding season. They are also thought to swim in the waters to the east of South America. Presumably with its mouth. If, on the other hand, you want to have a taste, the following is what you can expect. Croaker is firm and flaky and has a mild taste in the opinion of some, while others regard the fish as lean and flavorsome, and almost sweet.

Obviously, this is all subjective and depends upon your taste buds and your cooking methods. It's one drawback is the tenderness of its flesh and skin which makes handling in cooking and serving more difficult than for many other fish. For this reason many prefer small fish so each serving can be a whole fish. When eating whole or pan dressed fish, be prepared to deal with a few fine rib bones, and supply a bone bowl for the discards.

To the left is a box of 27 small Corvina as sold in the Asian markets. These fish are about 7 inches long and weigh about 2. They are much less of a problem to eat than most small fish because the top fin pulls out easily and there are relatively few bones. These small fish can be cooked by any of the methods for larger fish, but I like them best dusted with salted rice flour and pan fried, or deep fried no rice flour needed. For these small fish no cuts through the skin are needed for any of the cooking methods listed below.

Six of these per person makes a decent meal.