Pompano ,though technically a round fish, the narrow-bodied pompano is structured much like a flatfish and generally weighs less than 3-4 pounds. The attractive, silvery skin is edible and does not require scaling. Pompano are a delicious, mild-flavored fish. They are the first choice of Creole cooks. They have greenish gray backs fading to silver with touches of gold on the throat and fins. Pompano is an easy fish to prepare, either whole or filleted. To enjoy the pure flavor of the fish, try it on the grill or baked with a little oil or butter, salt and pepper. Pompano is firm and clean-tasting. It also has a good amount of fat that’s not oily unlike other fish such as Bonito and Mackerel. Mild-flavored fish like the Pompano can serve as a pretty good canvas for showcasing a variety of flavors.
Fresh whole fish should have:
-- A shiny surface with tightly adhering scales.
-- Gills that are deep red or pink, free of slime, mucus and off-odor
-- Clean shiny belly cavity with no cuts or protruding bones
-- A mild aroma, similar to the ocean.
Fresh steaks, fillets and loins should have:
-- A translucent look.
-- Flesh that is firm and not separating.
-- A mild odor, similar to the ocean.
-- No discoloration.