Wild Recipes

Soy Marinated Roasted Porgy (Scup)

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Porgy, also known as Scup, are a migratory game fish that can be found across the Eastern seashore. In the Northeast, porgies have gained a popular reputation as being a fun-to-catch and tasty-on-table species that provides ample opportunities for novice and advance saltwater anglers to enjoy during the summer months.

I’ve previously written about porgy’s excellent utility as one of the few saltwater fish that can be eaten raw with minimal parasitic risk in dishes like ceviche or sushi. In this recipe, a whole-fish preparation of porgy is not only aesthetically beautiful, but a treat to enjoy family-style with accompaniments. Summer, and porgy season, are on the horizon, and this dish will bring you one step closer to warm water, time on the beach, cold-ones and a cooler full of porgies.

IG: @bdale13

Time to make: 1 hour
Also works with: any medium white-fleshed fish

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Soy Marinated Roasted Porgy (Scup)

Recipe by Brandon Dale
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Course: Wild Recipes


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  • 2 whole sea scup (porgy), scaled and gutted

  • ¼ cup soy sauce

  • 2 tablespoons honey

  • 2 tablespoons nori furikake

  • 2 tablespoons olive oil

  • 1 tablespoon white pepper

  • 1 tablespoon black pepper

  • 2 cloves garlic, minced

  • 1 teaspoon grated ginger

  • 1 lemon, sliced

  • Kosher salt

  • Fresh herbs for garnish (optional)


  • In a bowl, combine the soy sauce, honey, olive oil, minced garlic, grated ginger, salt, and pepper. Mix well to ensure the honey is fully incorporated into the marinade.
  • Slice the scup diagonally down the sides of the whole fish to allow marinade to fully penetrate the fish. Repeat on both sides of the fish.
  • Place the whole sea scup (porgy) in a shallow dish or a resealable plastic bag. Pour the marinade over the fish, making sure to coat both the exterior and interior. Add the sliced lemon to the dish and let the fish marinate for at least 30 minutes in the refrigerator.
  • Remove the marinated fish from the refrigerator and place it on a baking sheet lined with parchment paper. Stuff the cavity of each fish with a few slices of lemon from the marinade.
  • Roast the sea scup in the preheated oven at 375° F for about 20-25 minutes or until the fish flakes easily with a fork and the internal temperature reaches 145° F.
  • Remove the scup from the oven, and season liberally with nori furikake.
  • Carefully transfer the fish to a serving platter. Garnish with fresh herbs if desired and serve hot. This dish pairs well with steamed rice, roasted vegetables, or a fresh salad.

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Brandon Dale

Brandon grew up in South Louisiana camping, kayaking, hunting and fishing, and he is an avid fly-fisherman and hunter. Now living in NYC for graduate and medical school, he finds solace in the woods and waters of the Upstate NY, Hudson Valley, Long Island and Vermont.

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