Spot Fish

Spot are small members of the drum and croaker family of saltwater fish. Other names for the species include Norfolk spot, spot croaker and spot fish.

Spot are recognized by a prominent spot above the pectoral fin and pattern of silver and black bars and stripes. Large individuals usually develop a bronze or yellow coloration.

Spot occur along the Atlantic coast from Maine to Florida. They usually most abundant from the Chesapeake Bay to South Carolina.

In summer, saltwater anglers catch spot while fishing from boats, piers, jetties, and the surf. Later in the Summer and into Autumn, larger spot often school up.

The North Carolina Spot Festival is held annually during the last weekend of September to honor spot.

In 2010, spot received national attention by American media as a major fish kill in the Chesapeake Bay was estimated to include nearly 2 million young fish. Scientists believe the young spot died when water temperatures dropped suddenly.

Spot are easy to catch using standard 2 hook leaders, small hooks and small morsels of bait. These panfish are often caught by anglers fishing in the surf, from piers or by boat.

Spot are often caught along with other members of the croaker family and often bite on croaker fishing baits. Bloodworms are an excellent bait for spot. Another good option is a processed bait called "Fish Bites".

Larger fish for the table are best caught with the standard 2 hook rig, but sometimes fishermen use sabiki rigs for catching small spot for use as live baits.

Sabiki rigs have multiple hooks which resemble shrimp or other marine life. Sabiki rigs usually work best when jigged slowly around fishing piers or other pilings.

Anglers also harvest spot with nets for catching live baits.

To scale spot:

Use a manual or electric fish scaler to remove scales.

Always work the scaler from tail to head.

The skin should feel smooth when all scales are gone.

Rinse well after scaling.

To fillet spot:

Make a cut behind the gill from the top down.

Holding the fish firmly, slice down to the bone near the tail fin.

Working from the top, slice along the back, from the head back to the tail.

Continue carefully cutting downward until the fillet is free from the body.

Cut the fillet away from the ribs.

Rinse the fish and place on ice immediately.