Tautog

Tautog are brown and dark olive, with white blotches, and have plump, elongated bodies. They have a typical weight of 0.5 to 1.5 kg (1 to 3 lb) and reach a maximum length and weight of 90 cm (3 ft) and 13.1 kg (28 lb 14 oz), respectively. Tautog have many adaptations to life in and around rocky areas. They have thick, rubbery lips and powerful jaws. The backs of their throats contain a set of teeth resembling molars. Together, these are used to pick and crush prey such as mollusks and crustaceans. Their skin also has a rubbery quality with a heavy slime covering, which helps to protect them when swimming among rocks.

Spawning occurs offshore, in late spring to early summer. The eggs hatch and develop while drifting. All of the young take residence in shallow, protected waters and live and hide in seaweed, sea lettuce, or eelgrass beds for protection, and are green in color to camouflage themselves. During the late fall, they move offshore and winter in a state of reduced activity.

Goode (1884) said, "The tautog has always been a favorite table fish, especially in New York, its flesh being white, dry, and of a delicate flavor."Davidson recommends grilling, baking, and using it in fish chowder.

Barlett (1848) wrote, "[Tautaug] is a Native American word, and may be found in Roger Williams' Key to the Indian Language." The name is from the Narragansett language, originally tautauog (pl. of taut). It is also called a "black porgy" (cf. Japanese black porgy), "chub" (cf. the freshwater chub), "oyster-fish" (in North Carolina) or "blackfish" (in New York/New Jersey, New England).