Corvina Fish - a Culinary Profile
Corvina is a generic name for a large variety of fish found all around the world. What they have in common is that they are all either Drum Fish or Croakers and belong to the Scaienidae family of fish. There are 270 species within the Drum Fish and Croaker family throughout the world. The difference between a Drum Fish and a Croaker is that one makes a distinct drumming sound and the other makes a croaking sound (for real!).
Corvina Flavor Profile
Corvina has a mild, sweet taste with firm, large flaked flesh which is pinkish when raw but cooks up white. The flesh resembles Snapper. In South America Corvina is regarded as a prime table fish and is very popular for ceviche.
Bigtooth Corvina, Orange Mouth Corvina, Crocus, Yellow Corvina, Grumbler, Hardhead, Silk Corvina, Shorfin Corvina, Gulf Corvina, Corbina, Drum, Yellow Croaker, Atlantic Croaker, California White Sea Bass, Chilean Croaker, Reef Croaker, Whitemouth Drummer, Shortfin Weakfish, Silver Weakfish, Sharpnose Hammer Cracker, Golden Croaker, Japanese Sea Bass and more.
Corvina Descriptions (Atlantic Croaker - Micropogonias undulatus, Chilean Croaker - Cilus gilberti, Yellow Croaker - Pseudosciaena manchurica Whitemouth Drummer - Micropogonias furnieri, Reef Croaker - Odontoscion dentex, Gulf Corvina - Cynoscion othonopterus, Bigtooth Corvina - Isopisthus parvipinnis, Shortfin Weakfish - Isopisthus remifer, Shortfin Corvina - Cynoscion parvipinnis)
Due to the confusion surrounding this name I have chosen to list multiple species here which are commonly called Corvina. There are others which are also called Corvina - hence the confusion. In essence, many members of the Drum or Croaker family are called Corvina. The ones listed above are among the most common.
Average size varies by considerably by species. Atlantic Croakers average about 1 pound with a max weight of 3 1/2 pounds, while some Drum fish average about 10 - 15 lbs with a max weight of around 100 lbs.
Fresh Wild Availability
Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh. Frozen available all year long.
Butchering Yield Percentage and Recovery
|Latin American Pacific Corvina|
H & G
|To Skin/On Fillets||To Skin/Off Fillets||Notes|
If you have additional yield info on this fish please comment below.
|Head/Off, gutted (H&G)||50%||42%|
|Yield % varies according to a number of factors including: size of fish, season, sex, and the skill of your fishmonger.|
Range & Habitat
Corvina is a general name which is used for many different types of Drum Fish and Croaker Fish. The map to the right is a general compilation of all species showing the suitable habitat of all Drums & Croakers worldwide, but each individual species has its own limited range and habitat.
The Atlantic Croaker for instance inhabits a fairly broad region in the waters of the Northeast US Atlantic, while the Gulf Corvina (California Sea Bass) inhabits a very limited area in the Gulf of California.
Typical Wholesale Products
Whole gutted, Skin/On Fillets, Skin/Off Fillets
Corvina Sustainability Info
|Name||Alternate Names||Catch Method||Where|
|Corbina, Corvina, Crocus, Grumbler, Hardhead||Gillnet, Haul Seines, Pound Nets||US Atlantic||PCB's|
|Corbina, Corvina, Crocus, Grumbler, Hardhead||Trawl
|Corvina Golfina, Gulf Corvina, White Sea Bass, California Sea Bass||Bottom Gillnet, Handline, Trawler||California Gulf|
|Peruvian Corvina, Chilean Croaker||Hook & Line||South America|
= Best Choice/Recommended = Good Alternative = Avoid/Not Recommended Updated Jan 2013
Because Corvina is a generic name for many different species be sure to ask your fishmonger which fish you are buying in order to verify sustainability. With Atlantic Croaker the biggest concern is catch method. For Gulf Corvina the primary concern is over-fishing of a species with a very limited habitat.
** Corvina Nutritional Information
based upon a 6 oz (171 grams) raw edible serving
Click on the corvina and ceviche video page for recipes and butchering videos.
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David Buchanan is a professional chef and author of Chefs-Resources.com, a site geared towards providing chefs and culinarians useful info to help in their kitchens.
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