Fishermen of the Chesapeake Bay are reporting abundant supplies of large croaker. Croaker, a member of the drum family, gets its name from the production of a loud drumming (or croaking) noise. Also known as hardhead, croakers contain delicate, lean white meat with a sweet flavor that ranges from mild to moderately pronounced. It is usually sold at weights ranging from 1/2 to three pounds.

Croaker is usually pan-dressed (gutted, scaled and headed) and pan-fried or broiled. It is one of the favored fish of the Chesapeake Bay by locals but, is an underutilized fish by newcomers. It is lean with only 3.4 grams of fat in a three-ounce cooked serving and 111 calories and 19 grams of protein.

Right now, croaker is in excellent supply and a great value. Look for Maryland croaker at your favorite seafood market or fish counter and try some tonight! Try these fun and delicious recipes. Remember that most of your favorite fish recipes can be used for another species of fish. For example: substitute croaker for any recipe that calls for catfish, perch, sea trout, spot or striped bass.

Broiled Chesapeake Bay Delicacy

1/2 pound pan-dressed croaker 1/4 cup melted margarine, butter or oil Salt, for sprinkling Lemon and pepper seasoning, for sprinkling Paprika

Wash and dry fish thoroughly. Place fish in single layer in foil-lined shallow baking pan. Brush liberally with fat and sprinkle lightly with seasonings (include insides if fish). Broil 4 inches from source of heat, 5 to 8 minutes, turn, baste, and season as above and broil until fish is browned and flakes easily when tested with a fork, 5 to 8 minutes more. Be careful not to overcook. Serve at once.

Barbecue Baked Fish

3 pounds pan-dressed croaker 3 tablespoons margarine or butter 3 tablespoons lemon juice 3/4 cup barbecue sauce, any type 1 teaspoon Worcestershire sauce Salt and pepper, for sprinkling

Wash and dry fish. In small pan, melt margarine or butter. Mix in lemon juice, barbecue sauce and Worcestershire sauce. Pour 1/2 of sauce in shallow foil-lined baking pan. Sprinkle fish with salt and pepper and place in single layer in pan. Pour remaining sauce over fish. Bake at 450 F. until fish flakes easily when tested with a fork, 15 to 20 minutes. Makes 6 servings.

Croaker in Foil

3 pounds croaker, dressed 1 sliced celery 1 sliced onion 1/4 cup margarine, melted 2 tablespoons lemon juice 1/2 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon pepper 4 pieces aluminum foil (12" x 12")

Preheat oven to 450 F. Lightly oil aluminum foil pieces. Place fish on foil. Top with celery and onion. Combine remaining ingredients. Pour mixture over fillets. Close the foil tightly on all edges with double folds. Place packages in oven and bake 10 to 15 minutes. Makes 4 servings.

To find out more, call the Aquaculture and Seafood Marketing Office at 410-841-5724