Captured Species
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Photo	Names
Image courtesy of: Regulatory Fish Encyclopedia, Office of Seafood and Office of Regulatory Affairs, US Food and Drug Administration.	Latin: Micropogonias spp. French: Tambour German: Atlantisher Adlerfisch Spanish: Corbina Russian: Gorbyl Japanese: Nibe

Description

The croaker belongs to the drum family. It gets its name from the unique croaking sound it makes. The most important croaker species is the Atlantic croaker. The croaker first became a food fish in the 1960's. Although spiking at nearly 6.300 metric tons of production in the early 1980's, current production has decreased to 2,300 metric tons annually. The fish is relatively small and reaches weights of from 0.5 to 1 kg (1-2 lbs).

Markets	Commercial Aspects
Exporting Countries Capture: United States, Mexico Primary Consumers United States, Caribbean region	-----

Production Trends	Diet/Health Info
------	Croakers should not be eaten raw as they are prone to infection by trematode parasites, some of which are harmful if ingested by humans. The parasites can be killed by cooking the croaker meat to at least 60 degrees Celsius (140 degrees Fahrenheit).

The Global Supply

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