Spotfin are out of this world. I haven't tried them yet, but they say the meat tastes great when breaded and fried. I do it all the time with my croaker filets that I got in the freezer. Shoreline: One of the main catches by sandy shore anglers in southern California. I don't like the mushy texture of the BSP myself but some do. Species: Roncador stearnsii (Steindachner, 1876); from the Spanish word roncador (in reference to a snorer) and stearnsii (referring to Robert E. C. Stearns, a 19th Century sea shell expert in San Francisco). Favored areas include Mission Bay, Newport Bay, and Alamitos Bay. To each his own. I generally only like to eat mild tasting fish, like yellowtail, halibut, sea bass, etc. Scientific studies indicated an increase in numbers in the late 1990s while anecdotal PFIC reports have shown a startling number of large spotfins being caught at piers in 2006-2010, especially those at Oceanside, Huntington Beach and Santa Monica. Range: Mazatlan, Mexico to Point Conception. Buy the book from pierfishing.com or Amazon! Habitat:  Found from the surf down to a depth of about sixty feet but most common in shallow-water, sandy areas, both oceanfront and in bays. croaker are also great grilled or blackened - I de-head and gut the smaller ones (12-17"), brush them with oil and vinegar, then grill them. Boats: An inshore species but some are taken by boaters fishing the various bays in southern California. Food Value: An excellent mild-flavored fish that shares the same problems with pollution as the other croaker species. Most common from Los Angeles south. I've had 'em fried and baked. Croaker is one baitfish that I will share with my limbless friends. serving of cooked croaker contains 111 calories, 19 g of protein and 3.4 g of fat. Spotfin croakers eat a wide variety of food items. They are a bottom feeder and in polluted areas tend to accumulate toxins in their body (because of the bottom creatures they eat). Scientific studies indicated an increase in numbers in the late 1990s while anecdotal PFIC reports have shown a startling number of large spotfins being caught at piers in 2006-2010, especially those at Oceanside, Huntington Beach and Santa Monica. Your email address will not be published. In Mexico they’re called berrugata aleta amarilla or verrugato de aleta amarilla. Spotfin croaker are big fans of burrowing pencil clams, fat innkeeper worms and ghost shrimp, but will also devour mussels, bloodworms, sandworms and other similar fare. The most prominent point in the identification of this croaker species is the single, coin-sized black spot located at the base of the pectoral fin that fostered its common name. Habitat: Shallow-water sandy areas, both in bays and along the coast. Spotfin croaker (Roncador stearnsii) occur from Point Conception on the California coast all the way south to the tip of Baja California and on into the Sea of Cortez. Croaker has a white meat with a sweet flavor. real easy and you have boneless skinless filets. Give it a try. Eh, they're kind of bland in my opinion. Spotfin taken by Humberto at the Oceanside Pier. Required fields are marked *, You may use these HTML tags and attributes:
. Given that I had not weighed the fish I’ll never know if my fish was larger than the record but its length leaves a nagging questionmark in my head. It was just short of 19 inches long, 18 7/8-inches to be exact. There is nothing like crunching down on a crispy tail fin! They are exclusive to this territorial range, however, and are rarely found north of Point Conception or south of Mazatlan, Mexico. The study showed an increase in the number of yellowfin croaker from the 1990s and stated the yellowfin croaker were “much more abundant in the current study than in the 1950s.”.

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