Following a fishery collapse in the early 1990s, scup has made a remarkable recovery. The stock has remained abundant for more than a decade and has earned certification from the Marine Stewardship Council for sustainable management. Despite its healthy population, however, annual commercial landings reach only about 60% of the available quota.
During the summer and early fall, when scup move inshore, large volumes of fish enter the market, often creating an oversupply that drives prices down. As a result, harvesting scup is frequently not economically viable for commercial fishermen, despite the abundance of the resource.
To help address this market imbalance, the Commercial Fisheries Research Foundation (CFRF) and the University of Rhode Island have partnered with Quonochontaug Fish Company and the Rhode Island nonprofit organization Eating with the Ecosystem on a project to develop new markets for scup. Their goal is to create a frozen scup mince commodity that can be incorporated into a variety of value-added seafood products.
By processing and freezing scup during periods of peak availability, the project aims to create a consistent year-round product that can help stabilize pricing, reduce economically driven discards, and provide processors and consumers with new seafood options.
Improving efficiency and developing opportunity
The project has two primary objectives: improving the efficiency and quality of scup mince production and freezing, while simultaneously developing market opportunities for scup mince and value-added products.
As part of the research, scup harvested by both trawl vessels and pot traps are being evaluated to determine how harvest method affects product quality. The project also emphasizes full utilization of the catch to minimize waste. Rib meat is recovered, deboned, and incorporated into the minced product, while byproducts including skin, scales, and bone, are repurposed as crab bait to ensure that nearly every part of the fish is put to productive use.
Researchers have also identified opportunities to improve processing efficiency. At present, all fish are filleted by hand, limiting production capacity. The team is evaluating mechanical filleting equipment that could increase throughput while improving consistency and yield.
Adding to the project’s momentum, naming “Golden Sea Bream” was recently approved by the FDA and recognized as an acceptable market name for scup. While the new name has the potential to improve consumer appeal and increase product value, it has also generated discussion among local ethnic communities that have long relied on scup as an affordable source of protein. Some stakeholders have expressed concern that higher prices could reduce accessibility for long-term consumers and small independent retailers.
Researchers look ahead to support local communities
For now, the project’s focus remains on strengthening local markets by supplying scup mince to regional retailers and encouraging greater consumption of sustainable, locally harvested seafood. Production of frozen mince blocks for secondary processing is not currently part of the project but may be explored as future market opportunities emerge. With commercial vessels capable of landing 25,000 to 30,000 pounds of scup per trip, the fishery has the capacity to support increased demand.
Community engagement is also a key component of the initiative. Later this year, project partners will host a public tasting event featuring recipes developed by local chefs. The event will introduce consumers to the versatility of scup mince while helping build interest in new value-added seafood products.
Looking ahead, the project’s next phase will focus on frozen shelf-life studies, finalizing recipe development, and expanding consumer outreach. Researchers are also exploring whether the same processing approach could be applied to other underutilized species, including spider crab and the invasive green crab, creating additional opportunities to support fishermen while bringing more sustainable seafood choices to consumers.
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