The porgy or scup derives its name from a Narraganset Indian word. Porgies have a deep body, a silvery color, large scales, and long spiny fins. Porgies swim in schools, staying close to the shore in warm months and moving offshore as the water temperature drops. Porgies are small, averaging about one pound. An occasional fish may grow to five pounds.
Porgies are more resistant to rapid quality deterioration than most other fish.
Although the highest quality can be achieved by gutting and icing this fish immediately after capture, it will keep well for several days if you simply stun it and ice it. If it is adequately iced, it can be dressed later. They are very bony and are usually not filleted. They must be scaled before cooking, but the scales are large and thick, and scaling can be difficult if the fish is allowed to dry out. Porgies are commonly used dressed.