School of Fish 2016: Lesson 1
Chefs Jon Cambra and Max Peterson taught 18 guests how to prepare whole scup - also known as porgy. Scup is a small, tender white fish that is a great candidate for cooking whole. Under the guidance of Chef Jonathan Cambra and Chef Max Peterson, a room full of guests learned how to cook a whole scup.
The chefs took guests step by step through trimming the fins and scales, gutting, cleaning, marinating, pan-searing and then finishing the scup in the oven. To top it off, seasonal vegetables were served alongside the tender, flaky and delicious fish. That night the choices were oven roasted potatoes, onions and peppers. They even paired the meal with a crisp and tart vinho verde white wine.
Throughout the night the chefs took turns answering questions from the guests: Is it fine to keep the scales on? Why can't I buy this at my local market? Is it okay to keep the scup fillet on the bone? Diners kept the discussion going beyond scup preparation and into the seated meal. Fishermen and their spouses attended; fisheries observers put in their two cents about the fishing industry; and interested individuals all partook in the lively conversation centered around a fish that is rarely eaten at home by the majority of Rhode Islanders.
Watch the video below to learn how to make scup at home!