No matter what name you give it, the Florida pompano is considered one of the best tasting fish in the ocean. Fishermen often call it butterfish, cobbler fish, permit or palmetto. In the Florida area both commercial and sports fishermen consider it to be a very important fish.
It lives in the warm waters of the south Atlantic from Cape Cod to Brazil. They should not be confused with the California pompano which is actually a member of the butterfish family and not a pompano at all. It is a fast growing fish, reaching 8-12 inches in its first year. They usually live about 3 to 4 years. It has a silvery body, metallic blue above and golden yellow below with a deeply forked tail. It averages 1 ½ to 3 pounds however they have been to reach 9 pounds and 26 inches in length. They are a fairly expensive fish because of high demand and commercial fishing restrictions.
They have a flesh that is very flakey, very firm, and fairly high in fat and has a delicious rich flavor. It remains moist with a pearly white color after cooking. The best way to cook pompano is to Broil, Bake, Saute, Pan fry , Oven fry or Grill. Click on one of the following links for directions for cooking.
TO BAKE Fish
HOW TO BROIL FISH
HOW TO OVEN FRY FISH
HOW TO GRILL Fish