Fishermen of the Chesapeake Bay are reporting abundant supplies of large croaker. Croaker, a member of the drum family, gets its name from the production of a loud drumming (or croaking) noise. Also known as hardhead, croakers contain delicate, lean white meat with a sweet flavor that ranges from mild to moderately pronounced.

The most popular method of fishing for croaker has to be the standard bottom rig. Using spinning gear matched with 12-15 lb. test line and only enough weight to hold bottom (anywhere from 1 to 4 oz. pyramid sinkers), find a hard or sandy bottom 20-25 feet deep to fish. Falling tides are best, especially combined with a setting sun. There is great fishing to be had in the late afternoon and evening hours. The best baits to use are squid strips or bloodworms. For landlocked anglers, these fish are accessible from regional fishing piers and open beaches. In Maryland, the minimum size is 9 inches and creel limit is 25 per day.

Recipes

Croaker is usually pan-dressed (gutted, scaled and headed) and pan-fried or broiled. It is one of the favored fish of the Chesapeake Bay by locals but, is an underutilized fish by newcomers. It is lean with only 3.4 grams of fat in a three-ounce cooked serving and 111 calories and 19 grams of protein.

Right now, croaker is in excellent supply and a great value. Look for Maryland croaker at your favorite seafood market or fish counter and try some tonight! Even better, catch some fresh for yourself. Try these fun and delicious recipes. Remember that most of your favorite fish recipes can be used for another species of fish. For example: substitute croaker for any recipe that calls for catfish, perch, sea trout, spot or striped bass.

Broiled Chesapeake Bay Delicacy

1/2 pound pan-dressed croaker
1/4 cup melted margarine, butter or oil
Salt, for sprinkling
Lemon and pepper seasoning, for sprinkling
Paprika

Wash and dry fish thoroughly. Place fish in single layer in foil-lined shallow baking pan. Brush liberally with fat and sprinkle lightly with seasonings (include insides of fish).

Broil 4 inches from source of heat, 5 to 8 minutes, turn, baste, and season as above and broil until fish is browned and flakes easily when tested with a fork, 5 to 8 minutes more. Be careful not to overcook. Serve at once.

Barbecue Baked Fish

3 pounds pan-dressed croaker
3 tablespoons margarine or butter
3 tablespoons lemon juice
3/4 cup barbecue sauce, any type
1 teaspoon Worcestershire sauce
Salt and pepper, for sprinkling

Wash and dry fish. In small pan, melt margarine or butter. Mix in lemon juice, barbecue sauce and Worcestershire sauce. Pour 1/2 of sauce in shallow foil-lined baking pan. Sprinkle fish with salt and pepper and place in single layer in pan. Pour remaining sauce over fish.

Bake at 450 F. until fish flakes easily when tested with a fork, 15 to 20 minutes. Makes 6 servings.

Croaker in Foil

3 pounds croaker, dressed
1 sliced celery
1 sliced onion
1/4 cup margarine, melted
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
4 pieces aluminum foil (12" x 12")

Preheat oven to 450 F. Lightly oil aluminum foil pieces. Place fish on foil. Top with celery and onion. Combine remaining ingredients. Pour mixture over fillets. Close the foil tightly on all edges with double folds. Place packages in oven and bake 10 to 15 minutes. Makes 4 servings.