Panfish

Abstract

Panfish on the Eastern Shore of Virginia simply refers to a host of small fish that include spot, croaker, sand mullet, jumping mullet, hogfish, swelling toads, and more. The idea of the panfish relies on four characteristics: size (they fit whole into a skillet), status (they tend to be associated with less desirable fish—often linked to qualities of oiliness or boniness), procurement (although netted, seined, or trapped commercially, panfish are commonly associated with amateur angling), and preparation (largely fried). In essence, panfish, spot in particular, are notable for their everydayness, remarkable only in the moments of their absence. The spot's culinary associations are tightly knit into the history of place. This chapter explores that connection through documentary evidence, oral history, local foodways, and the Chesapeake Bay fishery.