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Showing Food Scup

General Information
NameScup
Scientific NameStenotomus chrysops
DescriptionScup, Stenotomus chrysops, is a fish native to the Atlantic coast of North America, specifically from Massachusetts to South Carolina (PMID: 26442471). It is commonly consumed in the United States, particularly in the coastal regions. Scup is a versatile fish used in various culinary dishes, including frying, broiling, and baking. It has a light flavor, with a flaky texture and a mild odor. The fish is rich in protein, low in fat, and an excellent source of omega-3 fatty acids, making it a nutritious choice. The most notable chemical in scup is protein, which accounts for approximately 20% of its composition. Scup has been used in traditional medicine to treat various ailments, including arthritis and inflammation. Interestingly, scup is often prepared by dredging it in flour, eggs, and breadcrumbs before frying, which helps to retain its moisture and flavor (PMID: 10226354).
Primary IDFOOD00463
Picture473
Classification
GroupAquatic foods
Sub-GroupFishes
Taxonomy
SuperkingdomEukaryota
KingdomMetazoa
PhylumChordata
ClassActinopteri
OrderSpariformes
FamilySparidae
GenusStenotomus
Specieschrysops
VarietyNot Available
ITIS ID169182
Wikipedia IDScup
Composition
Compounds
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Macronutrients
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Micronutrients
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References
Content Reference— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.