pompano
trachinotus carolinus

The Atlantic Pompano is a pretty great fish. Anyone who's spent a bit of time in Florida has probably eaten, or at least heard of the Pompano. They are caught from as north as the Carolina's, right around Florida and into the Gulf of Mexico - the main seasons being October to May. Pompano's are great for a few reasons, namely downright fantastic edibility. It is also a 'pan size' fish, usually between 1-2 pounds making ideal for eating whole and its handsome bright silvery skin is scale-less and completely edible. There is a delicacy and quality to this fish that is very worth mentioning. The flesh is nice and firm but mildly flavored. It flakes very well, cooks up bright white and stays relatively moist through most cooking methods. It is surprisingly free of bones too. What's not to like? Price is one thing. Commercially there are limited catches making it expensive based on availability alone. Then you have to fight with the Floridian's to get what is available to any other market for others to enjoy. That aside, it is a great eating fish all the same.