PompanoPompano or silver pompano was one of the most popular species cultured in Taiwan. Wild Silver Pompano lives in the coral reef areas of less than 15 ft. water depth and is found in the Atlantic, Pacific and Indian Oceans. This fish is a good aqua cultural species due to its fast growing rate, high market price, but most importantly, excellent flavor and texture.

Pompano whole usually ranges from 2 to 3 pounds. Fillets typically are served skin on and can be broiled or sautéed. Meat is white, has a moderate fat content and has a mild sweet flavor, which is why it is so popular.

Rastelli Seafood’s Ocean’s Finest House Cut Silver Pompano is farm raised in Indonesia and comes to us skin-on with the pin bone in. We temper the fillet and remove the pin bones prior to packaging. Fillets will range from 10 oz. to 14 oz.

If you are looking for a truly delicious tasting fish that is easy to prepare, put this fish on the specials board and watch it fly out of the kitchen.

Market Name PompanoScientific Name Trachinotus blochiiCommon Name Silver Pompano

NutritioNal iNformatioNServing Size: 3.5 oz.

Amount Per ServingCalories 164 Calories From Fat 85.4

% Daily Value*Water 71.12g

Total Fat 6.47g 15%

Saturated Fat 3.5g 18%

Cholesterol 50mg 17%

Protein 18.48g 37%

Iron 0.60mg 3%

Sodium 65mg 3%

Omega-3 0.568g

*Percent Daily Values are based on a 2,000calorie diet. Your daily values may be higheror lower depending on your calorie needs.

the taste of fresh

Rastelli Seafood LLC, Egg Harbor City, NJ

POMPANO SERVING SUGGESTION

4 pieces Pompano Fillet bone and skin removed1 1/2 C cucumber, seeded and finely diced1 plum tomato, skinned, seeded and finely diced1 tbsp. cilantro herb, finely chopped1 tbsp. fresh lime juice1 tbsp. quality olive oil1 tbsp. red wine vinegar Pinch of sugarSalt and pepper

PrEParatioN: Combine finely diced cucumber, plum tomato, cilantro herb, limejuice, olive oil, sugar and vinegar in a small bowl. Season with salt and pepper to taste. Place in refrigerator to chill for at least one hour before serving. Next, cut Pompano Fillet along blood and bone line. Cut top of fillet in half – producing two fillet medallions. Remove belly portion, leaving tail end for medallion as well. Lightly season medallions with salt and pepper. In a preheated sauté pan, add oil and sauté medallions for 2-3 minutes per side. When done, remove medallions and plate, top one medallion with cucumber salsa, then repeat with the two remaining pieces and serve. Yields 4 servings.

SautéEd PomPaNo fillEt mEdallioNSwith CuCumbEr SalSa

EStimatEd CoSt to ProduCE

$______________________________ PEr PortioN

Carolina, Florida and Cobbler Pompano scientific name is Trachinotus carolinus and can be caught wild in the Atlantic from Massachusetts to Florida. These fish can grow up to 2 lbs. and 18 inches long, is mostly sold fresh and is a popular sport fish.

Permit scientific name is Trachinotus falcatus and is typically sold as Large Pompano. While technically it can be called Pompano, permit will be much larger (up to 50 lbs.), where actual Pompano rarely become larger than 5 lbs. This fish will be less flavorful than Pompano and should cost much less.

Palmoeta scientific name is Trachinotus gooodei and is also called Longfin Pompano. This is a much longer fish and does not fillet well. Many dealers will sell this as permits as well.

The name Pompano can be confusing. There are many species approved to be called Pompano.