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Pompano (Trachinotus carolinus)

Pompano
Pompano

Scientific name for Pompano

Trachinotus carolinus

Common name(s) for Pompano

Florida pompano, common pompano, Atlantic pompano, sunfish, butterfish

Market name

Pompano

Other language names for Pompano

  • French: Pampano
  • German: Gabelmakrele
  • Italian: Leccia stella
  • Japanese: Kobanaji
  • Spanish: Palometa

Introduction to Pompano

Gourmets refer to the Atlantic pompano as “the most delicious fish on the planet.” The flat-bodied, pan-sized pompano is ideal for whole eating, highlighting the silvery skin. From Virginia to Texas, but mainly off Florida’s west coast, the species is collected. Commercial landings are restricted, and as a consequence, prices in the majority of markets continue to be high. This makes the pompano an alluring target for replacement — and a simple one, given the pompano’s many species within the perplexing Carangidae, or jack, family. The Atlantic pompano, the clan’s star, is often mistaken with three less savory relatives: the permit, palometa, and gafftopsail pompano. However, determining the genuine McCoy is not difficult: any fish larger than 3 pounds may be excluded, since market-sized pompano average 2 pounds.

Product Profile for Pompano

Though technically a spherical fish, the narrow-bodied pompano has a flattened body and weighs less than three pounds. The silvery skin is delicious and does not need to be scaled. Pompano flesh has a sweet, mild taste and is solid but finely flaked. The meat is pearly white and cooks up white, with a modest fat level.

Nutrition for Pompano


Calories: 164
Fat Calories: 85
Total Fat: 9.5 g
Saturated Fat: 3.5 g
Cholesterol: 50 mg
Sodium: 65 mg
Protein: 18.5 g
Omega 3: 0.6 g

Cooking tips for Pompano

Because it is simple to eat off the bone, pompano lends itself to entire recipes. It can also be cut in half lengthwise to make two fillets. When serving, make an effort to highlight the beautiful skin. Broiling pompano with lemon and butter is the simplest method to cook it. En papillote is maybe the most famous recipe for this fish (cooked in parchment).

Cooking methods for Pompano

Bake, Broil , Fry , Grill , Saute

Primary Product Forms for Pompano

Fresh: Head-on (gutted), H&G

Frozen: H&G

Global Supply for Pompano

United States, Iran