Overview
Atlantic menhaden (Brevoortia tyrannus) is a silvery, compressed fish in the herring family, Clupeidae. It is a filter feeder that lives on plankton caught in midwater and plays an important role in clarifying ocean water. The fish has a strong, oily flavor and is not typically eaten directly by humans in North America.
Origin and history
Atlantic menhaden range along the eastern coast of North America from Nova Scotia to Florida. They have been fished commercially since at least the 17th century, when Indigenous peoples and European settlers used them as fertilizer for crops like corn [1]. By the 19th century, menhaden became the target of one of the largest fisheries in the United States, primarily for oil and meal. The fish’s population has fluctuated dramatically due to overfishing, leading to strict catch limits and management by the Atlantic States Marine Fisheries Commission [2].
Varieties and aliases
- Common names include pogy, bunker, and mossbunker in different regions of the U.S. Atlantic coast.
Culinary uses
Atlantic menhaden is almost never sold fresh for direct human consumption in the United States. The fish is commercially important as a source of fish oil and fish meal, which are used in animal feed, aquaculture feed, and dietary supplements.
Cross-cuisine context
Atlantic menhaden is not a traditional ingredient in Mexican cuisine. In Korean cuisine, menhaden oil is sometimes used as a supplement, but the fish itself is not a common ingredient.
Notes for cooks
- Atlantic menhaden is extremely oily and has a strong, fishy flavor that many find unpalatable when fresh.
- It is not commonly available in U.S. markets for direct cooking.
- Substitution: for recipes calling for dried or salted menhaden, use dried anchovies or dried herring instead.