Adults usually prefer hard sandy substrate where they can burrow; can exploit a broad range of lower and mid-estuary habitats including salt marsh creeks and seagrass beds, which usually have muddy or silty substrates , as well as sand flats (Ref. 26621). Occur in bays, lagoons and shallow coastal waters. Utilized fresh and frozen; can be steamed, fried, boiled, microwaved and baked (Ref. 9988). Exported fresh to Japan for sashimi.
- Robins, C.R. and G.C. Ray 1986 A field guide to Atlantic coast fishes of North America. Houghton Mifflin Company, Boston, U.S.A. 354 p. (Ref. 7251)
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