Gulfcoast Pompano Fishing | Gather

Pompano prefer to feed upon small bi-valve mollusks, small crustaceans & small shrimp. They are
also known to feed upon any food source available especially when spawning. Because they seem to
prefer to travel in school they can clear an area of food rather quickly & then move on to more
productive areas.
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Top with pompano steaks & seal foil "envelopes."
Place in large baking dish & bake in preheated 375 deg-F. oven 20 mins.
1 ea Onion chopped
Copyright 2006 - 2008 Donald R Houston, PhD. All rights reserved. This material may not be
published, broadcast, rewritten, or redistributed without the author's consent.
1 ea Garlic clove crushed
1 ds Pepper dash
1/4 ts Nutmeg
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 Gulf
coast & in the estuarine bays on the Gulfcoast often with permit a larger sub-species of the same
family. Once you catch one you almost always catch more until the school leaves the area. They
are voracious hunters of grass shrimp, mullet minnows, greenback minnows, shiners & other small
sea life. Small, colorful jigs can excite these wonderful fish as can small silver or gold spoons.
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2 ea Egg yolks beaten
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 is
going to bite at any given time.
Pompano Papillote - Pompano In A Bag
Stir well to blend.
Florida Fishing
1/2 lb Shrimp chopped cooked
2 ea Pompano fish 2-3 lbs each
Categories: Seafood
Broil for 15 mins. until fish flakes easily.
ORIGIN: Linda-Belle Robbins, Tampa-FL, circa 1996
Sprinkle pompano with salt, pepper & paprika.
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Salt & pepper to taste
In the "old" days a greased brown paperbag was used to contain the pompano as it cooked.
Sources:
Complete Outdoors Encyclopedia
1 ds Cayenne pepper dash
*NOTE:
2 tb Pimientos chopped
3 tb Flour all-purpose
2 tb Capers chopped
2 tb Olive oil
1/2 lb Crabmeat chopped cooked
Season with salt, pepper & cayenne.
Gulfcoast Pompano Fishing
Dot with butter & sprinkle with 4 tb lime juice.
Split pompano down back.
Yield: 4 Servings
3 tb Dry sherry
Spoon sauce into 2 large pieces of foil.
Clean, wash & pat dry.
Paprika to taste
1 ea Salt dash
1/4 c Lime juice
1 tb Worcesershire sauce
2 tb Butter
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 along
a breakwater on the Gulf of Mexico. We had live shrimp in a bait bucket, some frozen shrimp, some
squid & some cut bait in a cooler along with some shiners in another bat bucket. In addition we had
a large selection of artificial baits in our tackle boxes.
Saute onion & garlic in olive oil & butter in skillet until soft.
Categories: Creole, Seafood
2 ea Pompano steaks 1-1.5 lbs ea
Mix capers & pimiento with remaining lime juice & spread thinnly upon pompano.
Pompano run between 1-8 pounds while permit can weigh in at up to 12-50 pounds. These silver
sided beauties are part of the eco-system of the Gulf of Mexico that makes it fun to live & fish there.
From Texas to the tip of Florida all along the Gulf coast as well as south of the 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 to Brazil but are most plentiful in the warm waters of the Gulf of Mexico
& the western Caribbean.
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I selected a live shrimp, hooked it up so it would swim freely on a coated braided steel 16" leader
with no weight. I cast out, let the line settle, gave the rod tip a twitch & waited. It was about 2
minutes before I felt a stiff jerk on the line. I set the hook, reeled in & began the fight with a nice
pompano. In several minutes I had the fish ashore, unhooked & on my stringer. I re-baited and cast
again. Less than 10 seconds later I was hooked onto another pompano! This was the way the
morning began. Between the 4 of us we caught, in about 30 minutes time, a large mess of these tasty
fish.
Reduce heat then gradually add flour, milk, nutmeg, Worcestershire sauce, salt, pepper & egg yolks.
2 tb Butter
By Vin T. Sparano 1988
Remove from heat then add sherry, shrimp & crabmeat.
1 1/2 c Milk
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ORIGIN: Chef Cesar Ruiz, (R.I.P.) Tampa-FL, circa 1960
Pompano are considered a delicacy among seafood connoisseurs. The flaky, mild, white highly tasty
meat is a sure winner on any table. They are often broiled, fried & a particular favorite of mine
cooked in a brown paper bag. The meat is white flaky but firm & not at all strong but rather delicate
in taste.
Pompano Recipes
By Larry F. Mason 2000
Yield: 4 Servings
Linda-Belle's Broiled Pompano
Place fish, skin side down on greased broiler rack 4" below broiler heat.