Pompano
It can be called butterfish, cobbler, fish, or saw palmetto. No matter what you call it, the Florida Pompano is considered one of the best tasting fish in the ocean. It is a very popular fish in the Florida area for both commercial and sport fishing. Found in the warm waters of the South Atlantic Ocean from Cape Cod to Brazil, it should not be confused with the California Pompano which is actually a member of the Butter family and is not a Pompano at all. It is a fast growing fish, reaching 8-12 inches in its first year and has a life expectancy of 3-4 years. Because of its rapid growth and great taste, pompano cultivation has become very popular. The average harvest size of a farmed pompano is 1 to 1.5 pounds. It has a silvery body, metallic blue above, and golden yellow below with a deeply forked tail, and averages 1 to 3 pounds in width. The Pompano has been known to reach a length of 9 pounds, 26 inches. It is a fairly expensive fish due to the high demand and commercial restrictions on fishing. The pompano has a very flaky, very firm flesh that is moderately high in fat and has a rich, savory flavour. It remains moist and has a pearly white color after cooking. The best way to cook pompanos is by baking, grilling, sautéing, sautéing, or oven-frying.
Creation
A small fish known as the saltwater fish, porgi or scoop as it is commonly called is very popular with sport and commercial anglers along the Atlantic coast from Maine to South Carolina. The name “porgy” comes from an American Indian word for “fertilizer,” a common usage for the fish because of its abundance in early America. It has a silvery-blue back with dull silvery sides and 12 to 15 faint vertical bars. The average purgi is 1 to 2 pounds and 12 to 14 inches long but can grow to 3 or 4 pounds. They can live up to 20 years. Some of the regional names it can be found under are scup, maidens, fair virgins, convict, paugy, prison fish, sargo and sea bream. Borghese meat is tender and flaky, light in flavor and moderate in fat content. They have many bones and are difficult to cut, so they are generally sold. The best way to cook borghi is by baking, deep frying, sautéing, sautéing, or steaming.