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Donnie · Posted: Tue Oct 10, 2017 6:40 am Post subject: Pompano questions

Couple of questions for the salts on here - lots of folks get into the pompano fishing and eating, I never have but I am going to - do I rig differently for pomps that I do for whiting ? For bait, fishbites, shrimp, cut bait, etc ?

How do you clean a pomp ? Fillet ? Skin on /off ? The big question - is whats the best way to cook them ?
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RodBreaker · Posted: Tue Oct 10, 2017 7:51 am Post subject:

How to clean one:

https://www.youtube.com/watch?v=CsGVsnWAomg
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Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12864

Great eating. You can eat the skin too, just scrape them a bit on the sides with a knife.

For leftovers you can make Pompano salad.

http://www.corpusfishing.com/pompanosalad.htm
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Rebecca of Sunnybrookfarm · Full Grown Flour Bluffian Joined: 01 May 2008 Posts: 3961

Donnie · Posted: Tue Oct 10, 2017 8:22 am Post subject:

Thanks all ! I tried to filet a pomp once, and looks like I did it right, but the trim Nick did was what I missed.
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Central Scrutinizer · Posted: Tue Oct 10, 2017 8:45 am Post subject:

In your quest to learn all things pompano, be sure to pay attention to "How NOT to clean a pomp" also!!! Shocked

https://www.youtube.com/watch?v=0JJUGEHEODw

Man, that was brutal.....

Rebecca of Sunnybrookfarm · Full Grown Flour Bluffian Joined: 01 May 2008 Posts: 3961

Central Scrutinizer · Posted: Tue Oct 10, 2017 9:26 am Post subject:

Donnie · Posted: Tue Oct 10, 2017 9:36 am Post subject:

Think i will stick with Nick's way - wow.
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Don - permanent prescription of salt water therapy.

Cudakilla · Posted: Tue Oct 10, 2017 4:39 pm Post subject:

Tyler is right. We just remove the head, guts, gills, tail, scrape the skin a bit to remove what few scales they have, cut a couple of slashes on each side. Pat dry, rub with salt, pepper and smashed raw garlic and fry them in a skillet till skin is crispy. Yummy! I like the skin. Eats like pork rinds but better. We eat it with a side of dipping sauce made of Kikkoman mixed with some lime juice, smashed garlic and thai bird peppers.

How to catch them? Got an old article I wrote that might help. Fishbites is good stuff.

http://cudakilla.com/2014/09/13/gulf-coast-spanish-mackerel-tips/
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Donnie · Posted: Tue Oct 10, 2017 5:23 pm Post subject:

Ma4011392 · Finger Mullet Joined: 13 Dec 2010 Posts: 20

don't post much but when pompano are in the mix I all ears. Cudakiller I have read your article before when I happened across your site and reread it again on this post. This might be a stupid question, but on the have you tried the banana jig method in a sabiki type setup or is this a tie one on and tip it with shrimp?

Cudakilla · Posted: Thu Oct 12, 2017 11:38 am Post subject:

I don't usually tip the banana jigs as it does affect the action a bit. It's best used on it's own as more than one will be hard to stop them from tangling. Jumbo sabikis work great but I recommend cutting them down to no more than 2-3 hooks. Too many will be a tangle waiting to happen and I would certainly tip them with peeled shrimp or Fishbites.
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"To be is to do" - Socrates
"To do is to be" - Jean Paul Sartre
"Do be do be do" - Frank Sinatra

The Trash Heap · Posted: Fri Oct 13, 2017 12:00 pm Post subject: No Need to Skin a Pomp

Simply filet the pomps and poach, fry, broil, grill or (my favorite) smoke the fillets. Don't bother to scale the fillets, either. The reason is that the skins come loose by themselves during cooking, and, while they're attached, help keep the flesh moist and prevent it from sticking to the grill.

The only reason I can see for removing the skin would be to make soup or gumbo, something I've never tried to do with pomps; sheepshead or black drum are better suited for boiled seafood.

BTW, I poach pomp filets in the microwave using utensils bought at Sears years ago. You can nuke frozen unskinned filets, either raw or smoked, right out of the freezer.
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landlocked beachbum · Posted: Sun Oct 15, 2017 8:14 am Post subject:

No offense Trash Heap, but IMHO, microwaves and meat just don't mix if one wants REALLY good results! Wink

While I'm at it, this all sounds like a solution in search of a problem to me. There is no special way to clean this fish or that.... to me. I just dive in and figure out a species' particular anatomical anomalies, and go from there. No big deal. Same with cooking: oily fish "tend" to be better for smokinng and grilling, but to each their own. If it's a really good eating type of fish (like pomp), it will be really good with just about any cooking method, IF it ain't overcooked. THAT is HERACY !!!!! Evil or Very Mad

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