Thread: HELP! My pompano sucked again

Well, as the title states, my last attempt at pompano sucked. My girlfriend and I are huge fish eaters and eat fish 2-3 times per week. I just cannot figure out how to prevent pompano from getting really FISHY. We almost couldnt eat it because of the taste (and we eat kings regularly) I have blackened it and it was ok, but have grilled it twice (as suggested with S&P, EVOO, lime) skin-on and it is terrible. Please tell me the secret to cooking these little guys!

I don't think there is really a secret. I've not had any bad experiences with pompano being fishy at all. Usually if I run into fishy taste it was mainly due to me not cleaning the fish right away.

I baked mine with a honey ginger marinade. Cooks very well, stays more firm than a lot of the other fish I've tried baking.

Try soaking it in lime/lemon iced water before putting the marinade/seasoning on it. That usually does really well for me. Good luck next time.

It may be that the pomp isn't going on ice as soon as it's caught? I've never had a "fishy" pomp. I fillet them and remove the rib bones, but leave the skin on each side.

Then I brush the top (of course, you don't turn it over, leaving the skin-side down) with butter and sprinkle with garlic salt and a little "Slap Ya' Momma" or other such cajun spice. The meat will turn opaque-white and the edges will brown when it's done. I've never had better fish than pompano prepared this way!

Something HR taught me 30 years ago, ground ginger is your friend ;-)
Sprinkle just a little on the fresh fillets, maybe a little more if frozen.

We ALWAYS bake them (though HR's smoked pompano are fantastic!)
Place the fillets with skin side down in a baking pan on a rack.
I usually use a little olive oil and rub over the meat (but have used Pam with similar results).
Add just a dash of salt & pepper and garlic POWDER or a light seasoning like Cavenders Greek
Bake for 20 minutes at 300 and then broil for 5 minutes to brown the outside.

My wife's most favorite fish and recipe!
The flesh should be white and flaky inside (not dry)
with slightly crispy light brown edges where the fillet is thin.
And it should NOT smell or taste 'fishy'.

Hope this helps :-)

Getting it on ice quickly will help. I have left them in a cooler of icy water for 3 days before cleaning and never had one taste fishy. There is a line of meat next to the skin on the middle of the filet that is dark red-turning dark brown when cooked. It tastes absolutely terrible. You can eat around it or remove the skin and cut it out before cooking.

Chillinfish nailed it. I clean my pomps like I clean Spanish; fillet, skin and CUT OUT THE RED LATERAL LINE. Put the fillets on a baking sheet lined with foil, spread a THIN layer of mayonnaise with salt and fresh ground pepper---pompano tastes so good you don't need heavy spices---broil on the top rack for six minutes. When you follow these directions, I have to warn you that you may need two limits of pompano to feed two people, because it's nearly impossible to stop eating it. Last time I had pomp, I bit myself on the wrist because my mouth thought my fingers were holding back.

That red meat tastes like cheap tuna fish no matter what species of fish it comes from. If this recipe doesn't give you some relief, just pass your future pompano on to me. (Instead of mayo, you can simply spread on some lemon juice and butter. Keep it simple)

You are right David , (HR 's is the best )

Originally Posted by Swamp Donkey

Well, as the title states, my last attempt at pompano sucked. My girlfriend and I are huge fish eaters and eat fish 2-3 times per week. I just cannot figure out how to prevent pompano from getting really FISHY. We almost couldnt eat it because of the taste (and we eat kings regularly) I have blackened it and it was ok, but have grilled it twice (as suggested with S&P, EVOO, lime) skin-on and it is terrible. Please tell me the secret to cooking these little guys!

There is no solution. Just call me and I will take them off your hands.

Kidding aside, best inshore fish bar none. I keep mine simple. I dehead, gut and scale. Then I wrap it in aluminum foil, coat it in a little olive oil, sprinkle a little salt and rosemary, add a little white wine and its done. It's like eating butter. You do have to be careful and hit that sweet spot in the baking though as to not overcook.

Never cooked a pomp with fishy taste; it our #1 choice to eat. Fillet and skin, heat skillet; melt butter and let foam subside; salt and pepper to taste; braise fish in butter 4-5 minutes on each side; toss everyone out of the house, and lock the doors. By the way, the dark nerve meat separates very cleanly after cooking.