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Porgy (Pagrus pagrus)

Porgy
Porgy

Scientific name for Porgy

Pagrus pagrus

Common name(s) for Porgy

Red porgy, pink porgy, sea bream, silver snapper

Market name

Porgy

Other language names for Porgy

  • French: Pagre commun
  • German: Sackbrasse
  • Italian: Pagro
  • Japanese: Yoroppa-madai
  • Spanish: Pargo

Introduction to Porgy

The term “porgy” is derived from an American Indian word meaning “fertilizer,” which was a frequent use for these plentiful fish during Colonial times. While the species is most often known to as porgy in the United States, where it is primarily sold at ethnic markets, it is referred to as sea bream in Europe. On the American side of the Atlantic, about 15 species of porgy are present, including members of the Sparidae family including sheepshead and scup. They vary in size from 1/2 to 20 pounds, with market-sized fish weighing little more than 3 pounds. The red porgy (P. pagrus) is the biggest, found on both sides of the Atlantic Ocean. It is captured using both hook and line and trawls and is a popular recreational fish in the United States. Argentina is the world’s largest producer of red porgy and exports frozen fish to markets across Europe, where the fish is highly prized. Uruguay and Brazil both have commercial fisheries for red porgy.

Product Profile for Porgy

The meat of the red porgy is white and soft, with a big flake and a mild, sweet taste. In terms of taste and texture, it’s been compared to snapper. Porgies have a lot of tiny bones, which makes filleting them tough.

Nutrition for Porgy


Calories: 124
Fat Calories: 46
Total Fat: 5.1 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Protein: 19.6 g
Omega 3: 0.8 g

Cooking tips for Porgy

Porgy is a flexible fish that can be used in a number of dishes, and its mild flavor complements a wide range of flavors. Fish and steaks that have been dressed can be filled and baked. Cooking whole fish on the grill or roasting it in the oven softens the bones and allows the meat to slip off more readily. Porgies have rough, difficult-to-scale skin. It’s best to have the fish sized before to purchase.

Cooking methods for Porgy

Bake , Fry , Saute , Steam

Primary Product Forms for Porgy

Fresh: H&G, Head-on (gutted), Fillets

Frozen: H&G, Fillets, Blocks

Global Supply for Porgy

Argentina, Brazil, Greece, Spain, Turkey, United States, Uruguay, Iran