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Pompano finally showed up.

4K views 16 replies 8 participants last post by  lsucole 
#1 ·
Mike Tucker and I caught a dozen fat sheep and 9 pompano fishing the jetties with fiddles crab. We mostly fished up current of the rocks using light weights so the baits suspended off the rocks.
 

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#11 ·
I would say smoked pompano is the best way to eat the best fish in the Gulf. Served a little soft, not too dry over a bed of rice. I love the rice when the oil from the fish gets on it. That light smoky smooth flavor is outstanding.
The two other great fish we have are golden tilefish and yellowfin tuna. Seeing how they are both out of reach with a bay boat, I'll concentrate on pomps.
 
#13 ·
The problem with Pompano is the same I have with tuna. When we fish for them we usually end up with a large quantity. The high oil fish don't freeze all that well so smoking some helps preserve them a little longer.
Pompano show up in the spring and will fill my box for at least a month. I usually stop fishing them when the lady fish show up. Eating even high quality fish such as pomps get old after a while unless you have multiple ways of preparing them.
 
#17 ·
Though I normally grill or fry fish let me suggest an easy recipe for most any fish. First, coat both side of your fillets with ranch dressing. Next , get a bag of Zap's Jalapeno potato chips. Put a small hole or slit in the bag of chips for an air vent. Then get a bottle of wine and smash/roll the chips in the bag into as small of pieces as possible . Now use the smashed up chips and cover both sides of the coated fillets. Put into the oven on wire racks above a cookie sheet at 350 for about 20 minutes. Awesome and easy !
 
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