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Article: Croaker: this bony bycatch has a loyal following in the Southeast and the potential for larger markets.(Product SPOTLIGHT)
- Article from:
- Seafood Business
- Article date:
- May 1, 2005
- Author:
CopyrightCOPYRIGHT 2005 Diversified Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Croaker has a bit of an image problem. The fish is bony, it's sometimes considered bycatch, and its name isn't particularly appetizing.
But thanks to its lean, tender flesh and near-sweet taste, croaker remains popular with many U.S. consumers, primarily in the Mid-Atlantic and along the Gulf Coast. It also is prized in far-flung locales such as South Korea and China.
"I'm not sure sales are growing, but it certainly is a popular fish, especially with [the Asian and African-American communities]," says Stuart OBier, president of OBier Seafood in Callao, Va.
"It seems to do well in major markets like New York and Washington, D.C., and it still ...