“Give a person a fish and you feed them for a day; teach that person to use the Internet and they won't bother you for weeks.”
My two Croaker fish I caught yesterday ~
The Atlantic croaker, sometimes called drum, golden croaker, or hardhead, inhabits Atlantic coastal waters from Massachusetts to Florida and into the Gulf of Mexico around Texas. Large concentrations can be found in the Chesapeake Bay and the Mississippi River delta. From March to October, croaker will be found over sandy or grassy shallows of the Chesapeake Bay and move into deeper water in the winter. The bulk of the catch from the Mid-Atlantic is usually taken in July, August, and September.
The names croaker and drum are descriptive of the noise the fish makes by vibrating strong muscles against its swim bladder, which acts as a resonating chamber, much like a drum. During spawning season (August to December), croakers turn a distinct golden color, hence the name golden croaker. At maturity (three to four years), croakers reach between 1-1/2 feet long and 4-5 pounds, with the average size being 1/2-2 pounds.
Since the average croaker is relatively small, this fish is usually sold drawn (viscera removed, head on) or dressed (head and viscera removed). Larger fish will be filleted. The croaker offers a tender meat with a mild, sweet flavor. The fish can be baked, broiled, or fried to bring out its flavor. The Virginia Sea Grant Program offers the following tips on how to eat a pan-dressed fish. Be sure to try the recipe that follows for Cornmeal Fried Croaker.
CULINARY DESCRIPTION
Place the cooked croaker on a plate so that the belly flap is toward you. Remove the skin from the top side of the fish (unless you prefer to eat it). The meat above the lateral line, between the backbone and dorsal fine, will flake easily with a fork. This is called the loin section. Remove this portion in pieces without shredding it by lifting the meat in rows, head end to tail, onto the plate.
The belly flap is the tricky part - you need to look for rib bones and intermuscular bones here. The rib bones line the belly cavity. The intermuscular bones are in the meat. The rib bones should be visible but remain on the skeleton. From the ventral fin to the tail, the bones will be as they were in the loin portion.
When all the meat is removed from the top portion, carefully lift the dorsal and ventral fins and attached bones. The back bone can then be lifted out along the tail bones and tail fin. Then remove any of the rib or intermuscular bones that may remain in the belly flap and enjoy the other half of the fish!
CORNMEAL FRIED CROAKER
6 small croakers, pan-dressed 1 tsp. paprika
2 eggs 3 cups yellow corn meal
3/4 cup milk cooking oil or margarine
1/2 cup flour lemon wedges
salt and pepper cherry tomatoes (optional)
Wash croakers, drain, and pat dry with absorbent paper. Season flour with salt and pepper. In a mixing bowl, blend eggs and milk. Sprinkle additional salt, pepper, and paprika into corn meal and spread on wax paper. Lightly dredge each croaker in seasoned flour, dip in egg wash, and thoroughly coat in corn meal. Drop coated fish into deep fat fryer (375 degrees F) until golden brown. Or fry coated fish in 1/2 inch hot cooking oil or margarine for 5-6 minutes or until golden brown on one side; turn and brown other side, allowing 10-12 minutes total cooking time. Serve with lemon wedges. Garnish with cherry tomatoes if desired.