Sculpin, sea robin

Sea robin has developed a reputation of being a garbage fish. Fishermen consistently throw them back when they are unintentionally caught on their fluke lines, stealing the bait. Due to the lack of interest in the fish from fishermen and the fish's natural survival habits, sea robin is a rather abundant fish in the Raritan Bay. Sea robin can live in a huge range of environmental conditions. They can be found anywhere from Nova Scotia to New Jersey. They live in sandy bottoms or rocky bottoms. They live in waters from 35 degrees to 70 degrees. They live in depths of 4 feet to 400 feet. They live eating shrimp, other crustaceans and any already dead meat that they can find. Sea robin are pretty hard-core for a fish.

Sea robin are rarely found in markets in the United States because of the fact that no one eats the fish. However, recently European markets have begun to sell the fish for consumption, and some U.S. Markets are following suit. As it turns out, sea robin actually is a fine fish to eat. Fishermen who had always been annoyed by the fish and thrown it back in the ocean, are starting to try out the fish, and are claiming that it tastes better than the fish they were actually trying to catch.

The fish is rather bony, but if filleted properly the meat prepared is sweet and firm. It is recommended to cook the fish in ways you are accustomed to cooking flounder or blackfish. Fried or baked sea robin have probably become the most popular ways of serving the fish that has a taste similar to bluefish.

Latin name Taxonomy, classification Size Weight Season: year round Catch Method Catch Restrictions

1. New Jersey
2. New York
3. Federal

Sustainability Landings (tonnage) -Belford -Raritan Bay Food Description

cook like u cook flounder and blackfish can fillet fried or baked taste=combination of bluefish and catfish sweet bony