a.k.a.: Bream, sea bream, scup, pogy, paugy, jolthead, fair maid, whitebone, pink, white, or silver snapper

Waters:Southern Atlantic Ocean; Mediterranean Sea

Description (in water): There are about a dozen different varieties of this warmwater marine fish, which ranges in size from 1/2 lb. to 20 lbs. (those harvested for commercial purposes usually weigh under 3 lbs.). In the U.S., the most popular and most widely available member of the porgy family is the scup, which is slender and oval-shaped, with a brownish back fading to a silvery belly.

Description (in market): The firm, flaky white flesh of the porgy is low in fat and delicately flavorful. A bony fish, porgy can be a bit difficult to eat.

Sold as: Whole (most common), fresh or frozen

Best cooking: Porgy and other bony fish are best roasted--the meat slips off the bones more easily, and the bones tend to soften during cooking. This is also a fine fish for baking, broiling, grilling, and pan-frying. Make sure the scales have been removed before using this fish.

Buying tips: Whole fish should look alive, with bright, reflective skin and red gills. If the fish has not been scaled, ask your fishmonger to do this for you.

Substitutes: Bluefish, croaker, flatfish, pompano, rockfish