SCFD rtrd. Posted October 23, 2020 Report Share Posted October 23, 2020 Pompano is almost impossible to filet the skin off in one piece. I guess it's the shape and firmness of the meat. Lately, I've been pulling the skin off by hand, but it takes all I can do to accomplish this. Anyone have any pointers. Quote Link to comment Share on other sites More sharing options...
jason p Posted October 23, 2020 Report Share Posted October 23, 2020 Cook it with the skin on and whatever you do don’t call them Permit! Quote Link to comment Share on other sites More sharing options...
DavisIslander Posted October 24, 2020 Report Share Posted October 24, 2020 I've always left the skin on because of this! If you don't want to eat it, peel it off once cooked. Delicious fish any way you cook it. Broiled, grilled, baked - tasty! I need them to show up in numbers here in Tampa Bay! Quote Link to comment Share on other sites More sharing options...
jaco2 Posted October 24, 2020 Report Share Posted October 24, 2020 skin on for sure,another thing is make sure they are ice cold when cleaning, makes for much nicer filets. Quote Link to comment Share on other sites More sharing options...
jaco2 Posted October 24, 2020 Report Share Posted October 24, 2020 oh yeah, and don't forget all the head meat when cleaning Quote Link to comment Share on other sites More sharing options...
Capt. Troy Posted October 24, 2020 Report Share Posted October 24, 2020 It is quite uncommon to see pompano cooked without the skin. It is in fact very common to see them cooked whole with the head on. When I was in the wholesale fish business many high in restaurants requested the fish split whole with the head on. We actually would put the frozen fish on a band saw to split them. 1 Quote Link to comment Share on other sites More sharing options...
SCFD rtrd. Posted October 24, 2020 Author Report Share Posted October 24, 2020 Well, what if I wanted to fry my Pompano? Don't want to fry with skin on do I??? Quote Link to comment Share on other sites More sharing options...
jh141 Posted October 24, 2020 Report Share Posted October 24, 2020 My brother Pulls the skin off, Does the same for mackerel but pompano is much harder Only advice he could give, use pliers and make sure it is very cold. Quote Link to comment Share on other sites More sharing options...
Capt. Troy Posted October 25, 2020 Report Share Posted October 25, 2020 5 hours ago, SCFD rtrd. said: Well, what if I wanted to fry my Pompano? Don't want to fry with skin on do I??? Frying pompano is like frying fillet Mignon. You just lost your man card! 3 Quote Link to comment Share on other sites More sharing options...
DavisIslander Posted October 26, 2020 Report Share Posted October 26, 2020 Pan fried? Deep fried? Hmmm kinda like fried-butter at the State Fair? (as in, no thanks). I would think Pomps are too delicate to deep fry, don't you think? Pan fried skin on a Pomp has a nice crunchiness to it! Then again, "to each their own" applies. I baked a big chunk of Chilean Seabass last night at 425 for 25 minutes. It was BUTTER!! 1 Quote Link to comment Share on other sites More sharing options...
SCFD rtrd. Posted October 26, 2020 Author Report Share Posted October 26, 2020 Well, some how I need to get my "Man Card" back. Guess I'll try baking, but I'm still going to skin those suckers. 1 Quote Link to comment Share on other sites More sharing options...
Capt. Troy Posted October 27, 2020 Report Share Posted October 27, 2020 Leave the skin on and try the Pompano in a bag recipe. The theory about the skin is that it retains the natural oil in the fish and maintains the flavor. Broiled pompano is common and very expensive in a restaurant. It brings more per pound off the boat than most any other fish. When I was gill netting back in the day getting a good strike on them was like striking gold. Just trying to help you get your card back!😉 Quote Link to comment Share on other sites More sharing options...
Wanaflatsfish Posted October 27, 2020 Report Share Posted October 27, 2020 The classic way, ala New Orleans, is Pompano Papillote (sp) in parchment paper.... Very very simple: place fish, meat side up...skin down..on olive oil.. add olive oil to the meat Slice (julian-very thin), onions, carrots, celery, sometimes fennel - place on top of meat Make a paper dish and add some white wine Add salt pepper to taste seal the parchment into a bag - cook at 350 for 15-20 min until done. DC 1 Quote Link to comment Share on other sites More sharing options...
dabear Posted October 27, 2020 Report Share Posted October 27, 2020 2 Quote Link to comment Share on other sites More sharing options...
smilemaker Posted October 27, 2020 Report Share Posted October 27, 2020 how can you take a man card away for frying something. Real men fry everything turkey beef oreo twinkies you name it and with a little batter it can be fried and yes even fish 1 Quote Link to comment Share on other sites More sharing options...
smilemaker Posted October 27, 2020 Report Share Posted October 27, 2020 On another note for cooking to impress the women it is hard to overlook sous-vide. tenderloin and porkloin you won't need a knife. boston butt will fall off the bone. Quote Link to comment Share on other sites More sharing options...
dabear Posted October 27, 2020 Report Share Posted October 27, 2020 6 hours ago, smilemaker said: how can you take a man card away for frying something. Real men fry everything turkey beef oreo twinkies you name it and with a little batter it can be fried and yes even fish I agree maybe the revoked man card is for saying something like “ slice julian- very thin” 🥵 . Cooking a fish over a open camp fire with a stick should help keep that man card . 1 Quote Link to comment Share on other sites More sharing options...
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