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  1. During spawning season (August to October), croakers turn a deep golden color, from this comes the name golden croaker. Beginning in August, tiny young enter the Chesapeake Bay and travel to low-salinity and freshwater creeks.

  2. The Atlantic croaker is the loudest of the drum family. It is also referred to as a hardhead, with smaller ones called pin heads. During spawning season (August to October), croakers turn a deep golden color, from this comes the name golden croaker.

  3. These silvery fish, easily identified by the dark, wavy lines along their back and a deep notch in their dorsal fin, are a favorite target for anglers along the Atlantic coast and Gulf Coast. Dive into the intriguing world of the Atlantic croaker, a remarkable marine species with unique characteristics.

  4. croaker, hardhead, golden croaker, or granier, is a marine member of the drum family, Sciaenidae. Like other members of the drum family, Atlantic croaker received its common name from the croaking sound it makes by vibrating the muscles surrounding its inflated swim bladder. The Atlantic croaker has a fusiform, or spindle-

  5. Atlantic croaker, Micropogonias undulates, occur in coastal waters from the Gulf of Maine to Argentina, and are one of the most abundant inshore bottom dwelling fish along the U.S. Atlantic coast. They are sought by recreational anglers and commercial fishermen alike.

  6. Common Names: Croaker, Golden Croaker, Granier. Range & Habitat: The Atlantic croaker is found Gulfwide, in estuaries and out offshore in waters as deep as 325 feet. It is found on sand and mud bottoms inshore and a wide variety of bottoms offshore.

  7. www.seafoodsource.com › seafood-handbook › finfishCroaker - SeafoodSource

    23 sty 2014 · A popular pan fish, croaker is often breaded or dusted with cornmeal or flour and pan-fried. It can also be marinated and grilled or sautéed, roasted and broiled. For a Southern favorite, dip a dressed, scaled croaker in water, milk, egg or a combination of the three, then roll in corn flour and cook in hot grease.

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