Whole Grilled Scup: Bringing a Local Favorite Back to the Table

Back when I was fishing, Scup always seemed to show up in our fish weirs around the same time as the squid. Their arrival was one of those spring markers we came to count on, and whenever they appeared, we were out every day hauling the weirs. Looking back, those moments were the rhythm of the fish season on the water.

Of all the fish we harvested, scup were among the easiest to work with. They were one of the few species that seemed to cooperate with the weir instead of fighting it. Mackerel, for example, would swim endlessly in circles until disturbed, then dive straight to the bottom of the net. Trying to move them across the weir and into the boat felt like pushing wet cement. Scup were different. They moved willingly enough, almost dancing on top of the water, making the haul smoother and faster than most.

Of course, they weren't without their drawbacks. Their sharp scales and spiny bones were hard on both gloves and hands. Cotton gloves rarely survived a day of scup fishing, and many crew members spent the ride home picking tiny bones from their fingers and comparing cuts and scrapes from the day's work.

One of the largest catches of scup I ever saw never made it to the dock. Quota restrictions and the lack of a market meant we couldn't land them, despite their abundance. Fortunately, our fishing method allowed us to release the fish alive and in good condition. Watching thousands of pounds of healthy seafood swim back into the sea was bittersweet, a reminder of both the productivity of the weirs and the challenges facing us as a fishing family.

There was a time when scup had a place in local seafood markets. Processors, smokehouses, and working waterfront businesses helped connect fishermen with customers. But as that infrastructure disappeared and fisheries policies increasingly favored consolidation over community-based fishing, scup gradually disappeared from many dinner plates. Somewhere along the way, people forgot what a delicious fish it is.

Today, no fish weirs are operating in Nantucket Sound. The reasons are many and deserve a story of their own. Yet the scup are still here. Each year they return to our local waters, just as they always have, caught by small-boat draggers, and in pots, continuing a migration that long predates any of us.

The weirs may be gone, but the fish remain. And as more people seek out local seafood and reconnect with the traditions that once sustained our coastal communities, there is reason for optimism.

That's where Chatham Harvesters comes in. Behind the scenes, we're working to reconnect people with some of the freshest and most delicious seafood from our local waters. By supporting small-scale fishermen and celebrating species that have been overlooked for far too long, we're helping bring these local treasures back to the table.

Scup is one of New England’s most delicious and underappreciated fish, and Chatham Harvesters is proud to bring it to your table at peak freshness. Carefully sourced from local fishermen, handled with exceptional care, and delivered fresh, our scup offers a mild, sweet flavor and tender texture that shines when cooked whole. The recipe below uses fresh herbs and subtle seasonings to complement the fish’s natural qualities, allowing the superior freshness and quality of Chatham Harvesters seafood to take center stage.

I  hope this dish helps bring a little piece of our fishing heritage to your table.

- Shareen

Whole Grilled Scup: Bringing a Local Favorite Back to the Table

Grilled Whole Scup with Fresh Herbs

Serves 2–4

Whole grilled scup is one of the simplest and most rewarding ways to enjoy this local fish. The skin crisps beautifully over the grill while the flesh stays moist and flavorful. Stuffing the cavity with fresh herbs, citrus, and aromatics gently perfumes the fish without overpowering its natural sweetness.

Ingredients

• 2 whole scup, cleaned and gutted

• 2 tablespoons olive oil

• 1 lemon, sliced

• 4 sprigs fresh parsley

• 4 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 cloves garlic, thinly sliced

• Sea salt

• Freshly ground black pepper

Directions

1. Preheat a grill to medium-high heat and lightly oil the grates.

2. Pat the scup dry with paper towels. Using a sharp knife, make 2–3 shallow diagonal slashes on each side of the fish.

3. Rub the fish inside and out with olive oil. Season generously with salt and pepper.

4. Divide the lemon slices, herbs, and garlic between the fish cavities.

5. Place the fish directly on the grill or in a well-oiled fish basket. Grill for 4–6 minutes per side, depending on size, until the skin is lightly charred and the flesh flakes easily with a fork.

6. Transfer to a serving platter and allow to rest for a few minutes before serving.

Serve with grilled vegetables, roasted potatoes, crusty bread, or a simple summer salad.

Sauce Options

Lemon Herb Butter

A classic pairing that complements the mild flavor of scup.

• 4 tablespoons melted butter

• Juice of 1 lemon

• 1 tablespoon chopped parsley

• 1 teaspoon chopped thyme

• Pinch of sea salt

Whisk together and spoon over the fish just before serving.

Green Sauce

Bright, fresh, and perfect for grilled seafood.

• 1 cup parsley leaves

• 2 tablespoons fresh chives

• 1 clove garlic

• 1 tablespoon capers

• Juice of ½ lemon

• ¼ cup olive oil

• Salt and pepper to taste

Blend until smooth and drizzle over the fish.

Garlic Aioli

Rich and simple.

• ½ cup mayonnaise

• 1 garlic clove, finely grated

• Juice of ½ lemon

• Pinch of salt

Mix together, and serve alongside the fish.

Smoky Tomato Vinaigrette

A flavorful option inspired by waterfront cookouts.

• 1 ripe tomato, finely diced

• 2 tablespoons olive oil

• 1 tablespoon red wine vinegar

• 1 teaspoon smoked paprika

• 1 tablespoon chopped parsley

• Salt and pepper

Combine ingredients and spoon over warm grilled scup.

Simple Charred Lemon

Sometimes the best sauce is no sauce at all.

Grill the lemon halves alongside the fish until lightly caramelized. Squeeze the warm juice over the scup just before eating.

The best way to enjoy whole scup is family-style. Set the fish in the center of the table, pull

back the skin, and gently lift the fillets from the bone. It's a meal that connects us to generations of my family who knew that some of the finest seafood was often the simplest.

Shareen Davis is the creator of the cooperative’s recipe blog. A passionate seafood enthusiast with deep generational roots in Chatham’s fishing community, she combines her love of local seafood with storytelling, bringing fresh recipes and the stories behind the catch to life.