Croaker, also known as hardheads, are a common catch for anglers fishing inshore waters along the Atlantic and Gulf coasts. Their availability and abundance make them an appealing target species. However, croaker have a reputation as a low-quality table fish. So, are croaker good eating? Let’s take a closer look at this fish and what it has to offer at the dinner table.
What is a croaker?
Croaker are members of the drum family Sciaenidae, which includes redfish, black drum, spotted seatrout, and weakfish. They get their name from the croaking or grunting sound they make by vibrating their swim bladder. Croaker have an elongated, compressed body with a blunt snout. Their coloration is typically silver or gray with darker mottling on the back. Croaker have a single chin barbel or whisker under their lower jaw. They have large, rough scales and sharp spines on their dorsal and anal fins. Most croaker caught measure between 12-20 inches long and weigh 0.5-3 pounds.
Where are they found?
Croaker range along the Atlantic coast from Massachusetts to Florida and throughout the Gulf of Mexico. They are bottom-dwelling fish, inhabiting coastal waters, bays, estuaries, and river mouths over muddy or sandy substrates. Croaker are tolerant of low salinity and can even be found in brackish and fresh waters. They will congregate in deeper holes, around structures, and over shell or sandy bottom areas.
When is croaker season?
Croaker can be targeted year-round in southern waters, but there are peak times in more northern areas. In the Chesapeake Bay region, the best croaker fishing is from mid-summer through fall. The fish become more abundant as they migrate northward and gather in large schools ahead of colder weather. Prime season runs from about July through October in many areas. However, localized croaker runs can occur earlier or later.
What do croaker eat?
Croaker root along the bottom using barbels to detect prey buried in the mud or sand. Their diet consists mainly of worms, crustaceans, and bivalves. Prime croaker baits include bloodworms, fishbites, cut bait such as squid, and peeler crab. Since croaker feed by touch and smell, adding attractants like fish oil, menhaden oil, or shrimp scent to any bait can make it more effective. Using a light wire hook, enough weight to hold bottom, and a fish finder rig are key to catching croaker.
How to catch croaker
The best approach for catching croaker is bottom fishing with natural baits. Prime spots include channel edges, structure piles, dock pilings, bridges, and pier ends. For larger croaker, target deeper water between 15-40 feet. Smaller croaker can be caught in much shallower water. Anglers targeting croaker use light saltwater tackle, including:
- Rod: 6-10 foot, medium light or medium
- Reel: Spinning, 3000-5000 series
- Line: 15-20 lb braided line or monofilament
- Hooks: #2-#1 circle or kahle hook
- Weights: 2-4 oz pyramid sinker
A simple fish finder or dropper loop rig is very effective. Cast baits to promising areas and let them settle on the bottom. Keep the rod tip down and watch for nibbles or taps. Croaker have a light bite, so use circle hooks to ensure good hooksets. It’s not uncommon to catch a mixed bag of croaker, spot, perch, porgies, and other species while fishing for croaker.
Croaker fishing tips
- Fish around structures – Croaker orient to structure and feed around bridge pilings, dock posts, jetties, shipwrecks, oyster beds, etc.
- Try night fishing – Croaker often feed heavily at night and are easier to catch after dark.
- Use lively baits – Bloodworms, live shrimp, mud minnows are excellent (where permitted).
- Chum – A chum pot with peeler crab, bait shrimp, fish scraps, etc. can draw in croaker.
- Watch your line – Croaker tentative bites are easily missed. Pay close attention to any small movements.
- Circle hooks rule – Use circle hooks to hook croaker in the corner of the mouth versus gut hooking.
- Squid alternative – If bloodworms are scarce, try cut squid soaked in menhaden oil.
Are croaker good to eat?
The million-dollar question is whether croaker actually make for decent table fare. Anglers seem evenly split on this issue, with some professing croaker a waste of bait. They complain of excessive bones, mushy texture, and minimal fillets. However, others will eagerly fill a cooler with croaker to enjoy at home. As with many fish, proper handling and preparation are key to getting the best results.
The debate over croaker quality often comes down to their size. Larger croaker over 16-18 inches do yield reasonable fillets with a firmer texture and flakier white meat. Smaller croaker can be boney and mushy with little usable flesh. But they make excellent crab bait. Medium croaker around 12-15 inches offer marginal fillets for frying or tacos. In general, bigger croaker produce better fillets.
Tips for eating croaker
If you plan to eat your catch, the following tips will help ensure the best quality:
- Keep croaker alive/on ice – Bleeding, gutting, and icing down croaker right after catching helps firmness.
- Soak in brine – A quick saltwater or buttermilk soak can improve flavor and texture.
- Remove bloodline – Cut out the dark lateral line down the fillet to reduce strong flavor.
- Breading is key – A flavorful breading or blackening seasoning can mask blah flavor.
- Chunk for stew – Dice up smaller croaker for flavorful chowder or fish stew recipes.
- Grind for cakes – Minced croaker works great for making crab cakes, fish cakes, patties.
How to clean croaker
Cleaning croaker is a quick and simple process, but it does take some practice working around the bones. Here is a basic procedure:
- Use pliers to grasp the gill plate behind the head and separate it from the body.
- Make an incision up the belly from the vent to the gullet.
- Remove the guts and detach the gills.
- Rinse out the inside cavity thoroughly with cold water.
- Cut off the head below the gill plate.
- Lay the fish on its side and cut diagonal slashes behind the pectoral and dorsal fins to the backbone.
- Use your thumb to peel the meat away from the ribs and bones.
- Trim away any red bloodline.
- Rinse completed fillets and remove any remaining bones with pliers.
This method results in two thin triangular fillets from each croaker. The yield percentage is generally only around 20-30%. So cleaning a limit will take some time. Having the right knife makes the process easier.
How to cook croaker?
The firm texture and mild flavor of croaker fillets lend themselves well to almost any preparation. Here are some popular options:
- Fried – Breaded and pan fried croaker is a quintessential beach dinner. Try cornmeal, panko, or beer batter recipes.
- Tacos – Frying or blackening croaker makes excellent fish tacos paired with cabbage, pico, avocado.
- Grilled – Brush croaker fillets with olive oil or butter and grill over high heat for flaky texture.
- Broiled – Coat fillets with Cajun seasoning and broil for easy crisp croaker without added oil.
- Stew – Bite-size croaker chunks add hearty flavor to fish soup and seafood stews.
- Cakes – Combine minced croaker with bread crumbs, egg, and seasoning for tasty fish cakes.
The most complaint with croaker is how boney they are after cooking. Be sure to check fillets carefully and remove any bones missed during cleaning. Their flavor pairs well with bold seasonings and sauces that enhance but don’t overpower. Keep prepared portions modest since yield is low.
Croaker fishing regulations
Croaker fishing falls under recreational regulations for Atlantic croaker. Be sure to consult your state’s recreational fishing rules for size and possession limits. Some key croaker regulations include:
| State | Minimum size | Possession limit |
|---|---|---|
| Maryland | 9 inches | 15 per person |
| Virginia | No minimum | No limit |
| North Carolina | No minimum | 50 per person |
| South Carolina | No minimum | 25 per person |
| Florida | 8 inches (recreational) 10 inches (commercial) |
50 per harvester |
Most states require a fishing license and impose limits on the number of rods used. Croaker fishing is best during daylight hours. Soak baits for an hour or more once you locate a productive spot. If action tapers off, it’s time to try a new area. Pack along plenty of fresh bait and ice to keep your catch in top shape.
Conclusion
While not considered a premier eating fish, croaker can provide fun fishing action and reasonable table fare with careful handling. Focus on keeping only larger croaker over 12 inches for best fillet quality. Use light saltwater tackle, natural baits like bloodworms, and target structure areas for success. Fry fillets with a flavorful breading or use croaker meat in tacos, soups, and fish cakes. Observe fishing regulations and enjoy croaker as a readily available and affordable inshore species.
