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scup    
n. 鱼的一种

鱼的一种

scup
n 1: flesh of fish found in colder waters of northern Atlantic
coast of the United States
2: lean flesh of fish found in warm waters of southern Atlantic
coast of the United States [synonym: {porgy}, {scup}]
3: porgy of southern Atlantic coastal waters of North America
[synonym: {scup}, {southern porgy}, {southern scup}, {Stenotomus
aculeatus}]
4: found in Atlantic coastal waters of North America from South
Carolina to Maine; esteemed as a panfish [synonym: {scup},
{northern porgy}, {northern scup}, {Stenotomus chrysops}]


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  • Crispy, Pan-Seared Scup - Marthas Vineyard Magazine
    8 to 12 scup fillets 1 2 cup flour 2 eggs, beaten 1 1 2 cups panko breadcrumbs Fresh herbs, finely chopped and added to breadcrumbs, if desired Salt and pepper Butter and olive oil for pan-sautéing Lemon wedges, for squeezing 1 Prepare 3 wide shallow bowls with flour, egg, and panko breadcrumbs Line a sheet pan with foil or parchment paper
  • Marthas Vineyard Magazine | What’s Scup?
    Scup has been harvested commercially since colonial times, sometimes by the millions of pounds, especially in decades from 1890 through the 1940s When trap fishing was popular off the Vineyard’s north shore near Menemsha in the ’20s and ’30s, scup was a local staple
  • Scup - Marthas Vineyard Magazine
    Scup Scup Ceviche with Summer Corn and Tomatoes Ceviche, a dish that originates in South America, is fresh fish cured and cooked in lime juice
  • Marthas Vineyard Magazine | Whole Grilled Fish with Herbs and Lime
    4 whole scup or other small fish, gutted and with scales removed (1 per person) Salt and pepper Olive oil Fresh herb sprigs (choose any mix of thyme, oregano, parsley, cilantro or dill) 2 limes, thinly sliced Lemon wedges for serving 1 Get a charcoal fire ready and let it cook down to a medium fire 2
  • Marthas Vineyard Magazine | The Whole Pescado
    They include fluke, black sea bass, and scup All are delicate, mild, and white-fleshed All three species are also considered sustainable local fish, says Shelley Edmundson, executive director of the Martha’s Vineyard Fishermen’s Preservation Trust, which works to protect the Island’s fishing heritage
  • Scup Ceviche with Summer Corn and Tomatoes - Marthas Vineyard Magazine
    Ceviche, a dish that originates in South America, is fresh fish cured and cooked in lime juice It is often served alongside corn and sweet potatoes In this Vineyard version, the corn is added to the ceviche along with fresh tomatoes and basil This appetizer works for a hot August night when no cooking is required Use local fluke or striped bass if scup is unavailable 6 scup fillets, cut
  • Fish | Marthas Vineyard MagazineMarthas Vineyard Magazine
    Scup Ceviche with Summer Corn and Tomatoes Ceviche, a dish that originates in South America, is fresh fish cured and cooked in lime juice
  • Marthas Vineyard Magazine | Pan-Fried Fluke + A Dozen Great Fish . . .
    They are also selling scup, and thanks to an article Cathy Walthers wrote a few years back for Martha's Vineyard magazine, our scup recipes on cookthevineyard com get a lot of Google hits
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  • Marthas Vineyard Magazine | August 2015 | Marthas Vineyard Magazine
    Scup Ceviche with Summer Corn and Tomatoes Ceviche, a dish that originates in South America, is fresh fish cured and cooked in lime juice





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