It's not hard to figure out the origin of the spot's name. This fish has a dark spot behind the gill covers, a mark which legend holds came from the fingers of St. Peter, the renowned biblical fisherman. Sometimes this is not a sufficiently distinctive characteristic, as some other small species of fish bear similar spots, and the male spot may confuse us further by making a weak croak and imitating his cousin the croaker. But once you have tasted spot's sweet, distinctive meat, it is unlikely you will be confused again. Though small, rarely over a pound in size, the spot is considered the best pan fish around.
Nothing quite beats a spot fresh from Virginia's waters and into the pan.
Rolled in cornmeal and quickly fried in hot butter is the traditional way of cooking them. When buying fresh finfish at the market, make sure the fish has moist, shiny skin, bright, clear eyes, firm, elastic flesh and bright red or pink gills. Choose fish with a mild, oceany scent. Maximum Freshness, Quality from Virginia Croaker and Spot from Virginia waters can be consumed with confidence. Virginia, the nation's third largest seafood processing state, supplies only the highest quality seafood available anywhere in the world.