Realizing the Potential of Scup: Producing, Certifying, and Marketing Refreshed Scup Fillets
In January, the CFRF will launch a project to develop a marketable seafood product from scup, an abundant, low value species in the northeast and mid-atlantic USA. The project will be approached collaboratively by a team of fishermen, fish processing companies, scientists, and culinary professionals, with the ultimate goal of developing a novel refreshed (previously frozen) scup fillet product that meets consumer demand, results in higher ex-vessel prices, and justifies expanded harvest of this underutilized species.
Develop the harvesting methods that produce the best scup for filleting, freezing, and refreshing.
Test the “freeze and fillet” and “fillet and freeze” methods to determine which produces the highest quality refreshed scup fillets.
Test three freezing techniques (batch freezer, plate freezer, Individual Quick Frozen) to determine which is the most effective for producing refreshed scup fillets.
Track the costs associated with processing, storing, and distributing refreshed scup fillets to estimate the final market price.
Monitor the efficiency of refreshed scup fillet production and estimate the total quantity of scup fillets available to the market.
Research uses and markets for scup processing byproducts.
Assess the shelf life and nutritional profile of refreshed scup fillets.
Conduct culinary evaluations of the organoleptic qualities of refreshed scup fillets in collaboration with chefs from Johnson and Wales University.
Complete a Fishery Improvement Project for scup to meet the criteria of large-scale retailers, such as Whole Foods.
Implement a marketing and traceability campaign to promote refreshed scup fillets to seafood buyers and consumers.
Conduct public tasting events of refreshed scup fillets to gather consumer feedback and increase awareness of locally harvested seafood.
Introduce refreshed scup fillets as a new product to the market.
Commercial Fisheries Research Foundation
Pier Fish Company
Sea Freeze Ltd.
Johnson and Wales University
Bluepoint's Grilled Rhode Island Squid Salad by Chef Maureen Pothier, Johnson & Wales University
Rhode Island Bouillabaisse with Scup by Chef Matthew Britt, Johnson & Wales University
Grilled Scup Tacos, by Amber Baden, Johnson & Wales University
Asian Style Scup Fish Cakes, by Brieana Fleming, Johnson & Wales University
Scup Curry, submitted by Mariama Jallow, Johnson & Wales University
Curry Watermelon Scup with Chili Lime Sauce, submitted by Charlie Spiegel, Johnson & Wales University
Fried Southern Scup with Tangy Malt Sauce, submitted by LaSenda Smith, Johnson & Wales University
Porgy in a Pouch - New England Scup with a Southeast Asian Flair by Cooking Asia club, Johnson & Wales University