Whole Grilled Scup
by Betsy Carnie
Catching scup yourself may be the easiest way to come by them around here (and they’re very easy to catch). Otherwise, scup is generally considered a bycatch and not commonly sold in markets on the Island. I was happy to find it on-Island at the Menemsha Fish Market, where the proprietor told me he usually has it in stock because he likes to eat it himself. To keep a summer meal like this simple, I recommend gutting the fish (don’t bother scaling it because the skin can be peeled away after it’s cooked), rubbing it with a little olive oil, and cooking it on the grill for about five minutes on each side. Test for doneness with a fork. The flesh should be soft and yielding.