Fresh caught Pompano available at Big Water Fish Market

| April 1, 2016

By Scott Dolan, Big Water Fish Market

For those of us who live here, we have all heard of the Ringling Bridge Run. Now let me introduce you to the “Pompano Run”.

Pompano whole 032416Florida has numerous species of Jacks swimming in its waters and this time of year the most prized catch is the Florida Pompano. It is frequently found from October to December and again from April to July. Florida anglers look forward to this time of year as Pompano is abundant off our beaches, bays and in the inlets. Pompano is as local as it gets so when this school of fish travels through our area during the month of April, I nickname it the “Pompano Run” (the nickname will catch on…I’m sure)!

Pompano tend to feed in shallow water on shrimp and small crabs. From the beach surf fishermen target Pompano with sand fleas (aka mole crabs). Here on the Gulf Coast fishermen tend to throw artificial lures more frequently. Since the Gulf has a calmer surf than the East Coast, anglers aim for Pompano by casting parallel then reeling in using a Pompano jig. A fun thing about the Pompano Run is everybody has a shot at catching one, even if you don’t have a boat. Hungry anglers know that a fresh Pompano catch equals a delicious fish dinner.

The extra lean white meat is firm and moist with a small flake and a sweet buttery-like flavor. If you’re looking for a Pompano 032416little escape in the month of April, there is a Pompano Seafood Festival on Pompano Beach. Go to for more festival information and/ or recipes.

Here’s a Pompano recipe I enjoy…

• 1/2 cup white wine

• 1/4 cup shallots (minced)

• 3 tbsp. lemon juice

• 1 cup heavy cream

• 1/4 cup unsalted butter

• 1 1/2 tsp. grated lemon peel

• 8 oz. blue crabmeat

• Salt & pepper to taste

• 3 tbsp. olive oil

• 1 tbsp. Siesta Sand Seafood Seasoning (available only at Big Water Fish Market)

• 4 (6-8 oz.) Pompano fillets, skinless

• Fresh chopped parsley

Combine wine, shallots and lemon juice in small saucepan. Boil over medium-high heat until it’s reduced to 1/3 cup. Add cream and simmer until thickened. Add butter a little at a time and whisk until melted. Add lemon peel. Add crabmeat to sauce and heat. Salt & pepper to taste and set aside and keep warm. In a large skillet heat oil over medium-high heat. Season fillets with Siesta Sand Seafood Seasoning and add to pan. Cook 4 minutes per side until opaque in center. Place fillet on serving plate and top with crabmeat. Spoon additional sauce over all, sprinkle with parsley and serve.

Live well, eat fish!

Scott Dolan

Big Water Fish Market

6641 Midnight Pass

Siesta Key, FL 34242


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