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The cheapest wine on the list is usually worth ordering. Similarly, bright-eyed, silver-skinned porgies, which are often among the cheapest options at the fish counter, deserve more attention than they get. In addition to their low price, good flavor, and juicy texture, porgies abundant and sustainable, a rare occurrence in these days of overfishing.

“As a former chef, I love to cook porgy; It has a sweet, almost shrimp-like flavor.” Montauk Catch Clubdistributes local, freshly caught fish, including all porgies, to New York City and the Hudson Valley. It’s a versatile fish for cooking, and it’s still an affordable option with rising fish prices.”

Other seafood experts who have praised Porgy include chef and company partner Dave Pasternack. pasta On Staten Island. Mr Pasternack admitted that porgy is often underrated, but “has good taste,” he said. She’s a fan of slicing fillets for sashimi and grilling them whole so her skin gets crispy.

Jamaican-born executive chef Dane Sayles East Hampton Point Having lived on Long Island for more than six years, he says the fish takes on assertive seasonings like those used in his home country. “You can’t season a fish like rice like a flounder,” he said. She prepares a pickled herb softened with tahini and covered with pickled jalapeno to coat. porgy fillet for sautéing or grid.

Some resistance to porgies, also known as scups in New England, can be attributed to the fish’s many bones. “Don’t get me into the bone thing; people hate fishbones,” says Dan Barber, the company’s chief executive. Blue Hill in Stone Barns In Pocantico Hills, NY Bones are easier to remove than raw fish when larger in the two-pound range. But the simplest way to remove the bone is to grill or fry the porgy whole: The cooked fillet will easily remove the skeleton.

Another barrier to porgy’s popularity is its name, which, like scup, is derived from misscuppaug, the Native Narragansett name for the fish.

“The sea bream is good but not porgy,” said Sean Barrett. Dish Connection, a Long Island company that buys seafood from fishermen and delivers it directly to restaurants and retailers. Ayesha Nurdjaja, executive chef and partner of the company Shuka He noted that in Manhattan, consumers had no problem accepting daurade and orata, two fish from the same bream family, as porgy, but dragged their feet in the porgy. Mr. Pasternack of Pastavino sometimes calls it orata Americana. NS Nick and Toni’s In East Hampton, NY, executive chef Joe Realmuto labels the porgy as Montauk sea bream and roasts it whole in a wood oven for an easy sale.