Corpusfishing.com

[Last Cast]

Went out with my uncle today on his new bad A$$ 250 HDX Dargel Kat....Man, was I impressed... What a Sweet Ride....anyhow We tried to find some trout and reds...but no go, but we ended up finding a school of Pompano's using live shrimp close by the Port A jetties. Never caught any before but i must say they sure do pack a punch for such a small fish To those in the know... What is the best way to cook these guys?? fried or grilled? Hear there good to eat... can't wait! going for some more action tomorrow, let you know if anything comes my way. Peace!


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"If people concentrated on the really important things in life, there'd be a shortage of fishing poles"

[flounder daddy]

Its a good flakey white meat from what I hear. Cant go wrong with a panko/cornmeal base and some hot peanut oil.

[Last Cast]

Thanks, will try that!
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"If people concentrated on the really important things in life, there'd be a shortage of fishing poles"

[Damo]

Those there are very cute. Dang.
Pretty sure recipes will follow.
I really like this time of year.

Damo
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Don't let your meat loaf - Cheech Marin

[eksda]

i like to bake them. i make slits then i sprinkle some spices slice lemons and put in slits. sometime i stuff with shrimp and crabmeat if i want to get fancy for guests. now that weather will be getting cool sometime soon i can make a trip down and catch some. we dont catch the big ones in galveston.

[landlocked beachbum]

Pomps are one of THE BEST fish out there when it comes to fighting AND eating. Any way you cook them can't be bad AS LONG AS you don't over cook them!!!!

As to the battle; they are members of the jack family, so they come with a fine pedigree!
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Dave


"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

[Tyler]

Nice! I like to smoke them but I also like them grilled or baked. As mentioned cut some slits in the skin. We use olive oil and garlic, Lawry's salt and pepper. Then you can seer them on both sides in a pan with a bit of olive oil and butter and bake for about 15 - 20 minutes in the oven. Deglaze the pan with some white whine add butter and capers and drizzle that over the top or just grill them outside but watch out as some of the skin will come off. Oh and the skin is totally edible too if you scale them first.


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[bmfdop]

Best fish for ceviche imo.
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Fortune favors the brave...

[The Trash Heap]

[Tyler]

LOL! Should have read "wine". Now you see why monitoring this board becomes a full time job You think about it too often and it gets in your head!
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[Last Cast]

Thanks for the tips fellas! Much appreciated
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"If people concentrated on the really important things in life, there'd be a shortage of fishing poles"

[ltorna1]

Such a great eating fish. Thanks for the report. All the recipes sound great.
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...if my boss ever finds this forum I'll be unemployed...

[FB PHIL]

When I filet mine to fry, make sure you cut all the red meat off, the same as you should do with reds or Sp. macs to get rid of any real fishy taste. Pomps have that hard white flakey meat that is great eating.

[tim9368]

From my mother-in-law's kitchen:
1. Cut off the fins
2. Scale the whole fish well
3. Remove guts and gills
4. Salt and pepper inside and out - cut slits in larger fish as pictured earlier
5. Deep fry the whole dang thing in an over sized wok in the backyard

The meat on the head and cheeks is awesome, that's why we don't cut off the head.

The rest is just as firm and flavorful as you can hope for.

Congrats and enjoy!

-t

[Bighead]