atlantic-croaker
Species Facts

Science Name: Micropogonias undulatus
Other Names: croaker, hardhead
World Record: 3 lbs. 12 ounce, Fl.
Environment: inshore, coastal
Techniques: bottom fishing, medium tackle
Description

Several characteristics separate this species from its close relatives: 3 to 5 pairs of small chin barbels, a strongly serrated preopercular margin with 3 to 5 spines at its angle and 64 to 72 scales along the lateral line. Unlike the spot, Leiostomus xanthurus, which has a concave caudal fin, the Croaker has a convex tail. Atlantic Croakers are silvery overall, with a faint pinkish-bronze cast. The back and upper sides are grayish, with brassy or brown spots that form oblique wavy lines on the fish’s sides. No other croaker has these markings.

Generally found north of Tampa Bay on the west coast and north of Cape Canaveral on the east coast; young fish found in estuaries; older fish (2 to 3 years) inhabit deep OFFSHORE waters during the winter months and move into bays and estuaries during the spring, summer and fall.

Atlantic croakers are seasonally important to both recreational and commercial fisheries along the Atlantic Coast. They are caught in large numbers from March through October. Fish north of South Carolina arrive in the estuaries in March and April and emigrate in the early fall, moving offshore to waters as deep as 60 to 300 feet. South of North Carolina the species is comparatively nonmigratory. Commercial fishermen land Croakers in bottom trawis, gill, trammel and fyke nets, haul seines, and pound nets.

Overabundance often causes local market prices to plunge to only a few cents per pound. Recreational fishermen catch the species in the spring and fall by fishing on the bottom with cut baits. Typical tackle may consist of a light spinning outfit with a 2- to 6-pound-test line, a 1- to 3-ounce sinker and two 1/0 sproat hooks spaced about 12 inches apart on a heavy leader. Preferred baits include shrimp, clams, bloodworms, and squid. Fishing is best just before or just after a high tide in channels or deep holes.

Because of their small size, croakers are usually fried, either whole or filleted. The species is marketed fresh in the United States.