Whole Fish Butchery
Treating fish that comes right out of the water by simply slicing and seasoning it is one of the purest ways to savor its flavor and texture. There are numerous ways to cook fish, though often techniques are used to mask a fishy flavor or texture. For me, grilling or serving raw are the best ways to treat truly fresh fish. Grilling with charcoal at high temperatures kisses the fish with smoke and brings out the natural juices within the meat. We usually season this with a Basque brine called agua de Lourdes, which is a mixture of lime, water, olive oil and salt.
Pompano is a deep-bodied fish between 12 and 16 inches in length with a green and silver-blue tint that is often caught in local waterways. The pompano fishing season in Florida starts in March when the water heats up and finishes in October when it cools down. Look for them in the shallows around piers and inshore and nearshore waters in the surf. Pompano has a firm but finely flaked texture with a sweet, mild flavor.
Whether you’ve caught one or picked up a whole fish at the market, here are some ways to utilize the different cuts of a pompano.
COLLARS: Grilled and served with toppings or picked apart and mixed with rice; alternately sucked right off the bone.
KOKOTXAS/THROAT: Slowly poached in garlic oil while constant-stirring to make a sauce, finished with lemon and parsley and served on toast.
TOP LOIN: Raw for making ceviche; or pan-seared and served with a nice butter sauce and fresh herbs.
BOTTOM LOIN: Battered and deep-fried, served with a squeeze of lemon, fries and mayo; or raw for ceviche.
BELLIES: Grilled. There’s lots of fat on the bellies, so the sear can be really good on this section; the bones can be removed as well.
BONES: Excellent for stock. Grilling or roasting the bones will add great depth to the stock
CHEEKS: Lightly grilled and served on toast.
HEAD: Chopped in half then grilled and served with rice; or serve as fish head soup.
