Pompano Sushi and Sashimi
Pompano Sushi. If you live in Florida and never tried it, then you’re missing out! When it comes to the jack family, there’s no other better eating than Pompano. It’s in a class of its own, in my opinion, other jacks like Amberjack, Jack Crevelle, or Almaco don’t come close to it.
This fish is highly priced in the Florida for its flavor, texture, and fat content. Pompano is one of the fattiest fish out there. Fish with high fat content have excellent flavor, like Bluefin Tuna, Atlantic Salmon, and Yellowtail, Pompano is no exception.
Why Pompano is Great for Sushi
Pompano flesh is dense and easy to work with. The meat is firm and does not separate easily, similar to a Yellowtail (Hamachi). Because of this, it’s a great starter fish for those learning how to fillet for the first time. Additionally, Pompanos have virtually no sharp spines that can spike the person. It’s one of the smoothest fish out there. Also, they lack a serrated gill plate that’s often seen on other fin fish like Groupers and Snappers, which can cause serious injury if mishandled.
Pompanos have very small scales, and for the most part, it’s not of a concern. The scales stay well attached to the skin during filleting, so no scaling is necessary.
Watch Video Below!
Cool Facts:
Where found: Entire Gulf of Mexico and parts of Atlantic Ocean
IGFA Record: 8lb 4oz, caught in Port St. Joe Bay, Florida in 1999.
I’d never thought to use pompano for sushi/sashimi but thank you for this! It looks like an awesome sushi fish! Beautiful texture. I live in South Florida and my local fishmonger carries pompano, and now I won’t rest until I sushi it! Hopefully I get lucky like you did and I get some roe in mine. 🙂
Great! They’re one of my favorites, great texture and fatty, perfect for sashimi.