Gulfcoast Pompano Fishing | Gather

Salt & pepper to taste

Place in large baking dish & bake in preheated 375 deg-F. oven 20 mins.

Sources:

1 ea Salt dash

1/2 lb Crabmeat chopped cooked

1/2 lb Shrimp chopped cooked

1 ds Cayenne pepper dash

*NOTE:

By Larry F. Mason 2000

Pompano are considered a delicacy among seafoodconnoisseurs. The flaky, mild, white highly tastymeat is a sure winner on any table. They are oftenbroiled, fried & a particular favorite of minecooked in a brown paper bag. The meat is whiteflaky but firm & not at all strong but rather

delicate in taste.

1 ea Onion chopped

Gulfcoast Pompano Fishing

Complete Outdoors Encyclopedia

Clean, wash & pat dry.

2 tb Butter

Reduce heat then gradually add flour, milk, nutmeg, Worcestershire sauce, salt, pepper & egg yolks.

The day was just beginning. The sun was low in the eastern sky, a breeze was blowing, sea gulls,sandpipers & brown pelicans were on patrol along the beach as we began to situate ourselves alonga breakwater on the Gulf of Mexico. We had live shrimp in a bait bucket, some frozen shrimp, somesquid & some cut bait in a cooler along with some shiners in another bat bucket. In addition we hada large selection of artificial baits in our tackle boxes.

Copyright © 2006 - 2008 Donald R Houston, PhD. All rights reserved. This material may not bepublished, broadcast, rewritten, or redistributed without the author's consent.

2 tb Olive oil

Broil for 15 mins. until fish flakes easily.

1 ds Pepper dash

Florida Fishing

Top with pompano steaks & seal foil "envelopes."

Saute onion & garlic in olive oil & butter in skillet until soft.

Pompano prefer to feed upon small bi-valve mollusks, small crustaceans & small shrimp. They arealso known to feed upon any food source available especially when spawning. Because they seem toprefer to travel in school they can clear an area of food rather quickly & then move on to moreproductive areas.

1 ea Garlic clove crushed

2 tb Butter

Pompano run between 1-8 pounds while permit canweigh in at up to 12-50 pounds. These silver sidedbeauties are part of the eco-system of the Gulf of Mexicothat makes it fun to live & fish there. From Texas to thetip of Florida all along the Gulf coast as well as south ofthe border all the way down to South America one can

find, catch & eat these delightful fish. Pompano are to be found from the coast of Massachussets toBrazil but are most plentiful in the warm waters of the Gulf of Mexico & the western Caribbean.

2 ea Pompano steaks 1-1.5 lbs ea

Pompano are a saltwater fish that are fun to catch, delicious to eat & a fish worthy of praise.Recently I went pompano fishing not by choice but by circumstance. You just never know what isgoing to bite at any given time.

Categories: Creole, Seafood

3 tb Flour all-purpose

I have always loved to seek out for these delightful fish. They offer a combination of fight, tasty fare& do not tire you out. I have caught them at various times on artificial baits, live baits, frozen baits &cut bait. What will they not bite? They usually run on fairly large schools inshore along the Gulfcoast & in the estuarine bays on the Gulfcoast often with permit a larger sub-species of the samefamily. Once you catch one you almost always catch more until the school leaves the area. Theyare voracious hunters of grass shrimp, mullet minnows, greenback minnows, shiners & other smallsea life. Small, colorful jigs can excite these wonderful fish as can small silver or gold spoons.

2 ea Pompano fish 2-3 lbs each

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ORIGIN: Chef Cesar Ruiz, (R.I.P.) Tampa-FL, circa 1960

Mix capers & pimiento with remaining lime juice & spread thinnly upon pompano.

1 1/2 c Milk

ORIGIN: Linda-Belle Robbins, Tampa-FL, circa 1996

Paprika to taste

1/4 c Lime juice

3 tb Dry sherry

Remove from heat then add sherry, shrimp & crabmeat.

Pompano Recipes

Yield: 4 Servings

Split pompano down back.

Pompano Papillote - Pompano In A Bag

2 ea Egg yolks beaten

Dot with butter & sprinkle with 4 tb lime juice.

By Vin T. Sparano 1988

Season with salt, pepper & cayenne.

1/4 ts Nutmeg

In the "old" days a greased brown paperbag was used to contain the pompano as it cooked.

Stir well to blend.

Linda-Belle's Broiled Pompano

2 tb Pimientos chopped

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Categories: Seafood

Sprinkle pompano with salt, pepper & paprika.

Place fish, skin side down on greased broiler rack 4" below broiler heat.

Spoon sauce into 2 large pieces of foil.

I selected a live shrimp, hooked it up so it would swim freely on a coated braided steel 16" leaderwith no weight. I cast out, let the line settle, gave the rod tip a twitch & waited. It was about 2minutes before I felt a stiff jerk on the line. I set the hook, reeled in & began the fight with a nicepompano. In several minutes I had the fish ashore, unhooked & on my stringer. I re-baited and castagain. Less than 10 seconds later I was hooked onto another pompano! This was the way themorning began. Between the 4 of us we caught, in about 30 minutes time, a large mess of these tastyfish.

1 tb Worcesershire sauce

Yield: 4 Servings

2 tb Capers chopped