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Deba meets the Pompano
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Thread: Deba meets the Pompano

  1. #1
    Senior Member Mucho Bocho's Avatar
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    Deba meets the Pompano

    Some of you may remember that I purchased a 195 Blue #2 Ichimonji Deba about six months ago. I bought it for a fishing trip that never materialized so the knife had never been used until yesterday. I finally tried it and flayed a 1.5LB Pompano. just wanted to post some pics of the process.

    Observations:
    I grew up in Plymouth Massachusetts and am part of a family of Portuguese fishermen from the old country. Although i work in a more white collar career, I've filleted hundreds of fish in my 40 years of life and have only used a filet knife. Some good ones rapala and some cheapo's. Being a knifenut I wanted to see what all the hype is over a single bevel Deba knife. We'll let me say that I'm no longer regret buying this thumper. Here are a few pics.

    The last shot is of the fillets and the skin. You're looking at the inside of the skin or where it was attached to the flesh. Sorry for the sloppy presentation but I was moving quickly as I didn't want the fish fillets to warm up. How did i do? Any suggestions on how I should prepare it? I've never eaten pompano.






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    Personally, I've almost always either grilled or pan sauteed pompano. It usually has some nice oil/fat to it and can get nice and crispy when sauteed (dusted with some flour) or grilled.
    Michael
    "Don't you know who he is?"

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    Senior Member ThEoRy's Avatar
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    Season with salt, pepper and extra virgin olive oil then grill those bad boys up. It has a meaty flesh with a high fat content (kind of similar to hamachi) which works really well on the grill.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

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    Senior Member DeepCSweede's Avatar
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    Just a question and this is not a negative more just an inquiry as I have never prepared Pompano, is it better to leave the skin on, grill and then remove? or is the flesh firm enough to grill directly?

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    If I were going to grill pompano, I would choose smaller pompano and just head and gut them, then grill them whole, skin on. The skin on smaller pompano can be very thin and it really crisps up nicely. The meat is flaky and tender and can fall apart.

    I forgot to add that smaller pompano are also good fried whole. The fin bones are small and delicate, and are super crunchy when fried.
    Michael
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  6. #6
    Senior Member ThEoRy's Avatar
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    The skin on larger ones can be leathery, you have to remove it. The flesh is indeed meaty enough to hold up just fine on the grill.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

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    Quote Originally Posted by ThEoRy View Post
    The skin on larger ones can be leathery, you have to remove it. The flesh is indeed meaty enough to hold up just fine on the grill.
    Thanks for the info. I was wondering what the larger ones were like. I've only seen/cut/cooked smaller ones (less than 1 lb) out here on the West Coast.
    Michael
    "Don't you know who he is?"

  8. #8
    Senior Member ThEoRy's Avatar
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    I usually get 2-4 pounders big enough that one side is usually a portion around 7.5oz.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  9. #9
    Senior Member Mucho Bocho's Avatar
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    people indicated that whole fried is a good way to do it but i wanted to play with my new toy. Kinda the reason I bought the fish. I think i'll pan fry the fillets.

  10. #10
    Senior Member tgraypots's Avatar
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    MB, Raleigh is not particularly known for it's saltwater fishery :-) Where'd you pick that up?
    Tom Gray, Seagrove, NC

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