Sep 24, 2026 · 5 min · 8 segments
Texture-wise, the fish was phenomenal. There was no “fishiness” at all. It had a delicate sweetness, like what you get at a sushi restaurant. It left a little aftertaste of ocean brine, like you…
Patricia GadsbyGuest
Brett TolleyGuest
Viki MerrickHost
Tony GreenGuestPatricia's favorite way to prepare raw scup is to brush it with olive oil and sprinkle sea salt and pink pepper.
It's just enough fat in the fish to make it nice, but it's not a fatty fish.
I mean, honestly, people who don't like a fishy fish, they should love this because it's just clean, lovely tasting.
Tony Green is a real estate broker who stopped by to pick up his fish order, but we managed to draw him into our impromptu tasting session.
And it's got its own distinct and different taste, like the aftertaste you get with an oyster sometimes.
Patricia's favorite way to prepare raw scup is to brush it with olive oil and sprinkle sea salt and pink pepper.
It's just enough fat in the fish to make it nice, but it's not a fatty fish.
I mean, honestly, people who don't like a fishy fish, they should love this because it's just clean, lovely tasting.
Tony Green is a real estate broker who stopped by to pick up his fish order, but we managed to draw him into our impromptu tasting session.
And it's got its own distinct and different taste, like the aftertaste you get with an oyster sometimes.
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