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  2. Florida pompano - Wikipedia

    en.wikipedia.org/wiki/Florida_pompano

    The fish sampled ranged in length from 79 to 481 mm (3.16-19.24 in). For this sample of Florida pompano, b = 2.9342 and c = 0.00076. This relationship predicts that a 12-inch (300 mm) pompano will weigh about a pound. Most are less than three pounds when caught, though the largest pompano recorded have weighed 8-9 lb and were 23–25 in long.

  3. Pompano - Wikipedia

    en.wikipedia.org/wiki/Pompano

    Pompano Florida pompano (T. carolinus) Scientific classification; ... They are toothless and are relatively large fish, up to about 1.2 m (3.9 ft) long, ...

  4. Trachinotus goodei - Wikipedia

    en.wikipedia.org/wiki/Trachinotus_goodei

    Trachinotus goodei, the palometa, is an ocean-going game fish of the family Carangidae. Other common names include banner pompano, camade fish, cobbler, gafftopsail, great pompano, joefish, longfin pompano, old wife, sand mackerel, streamers jack, wireback. [2] [1] This fish is native to the western Atlantic Ocean from Massachusetts to Bermuda ...

  5. How to Keep Fish Warm for Dinner - AOL

    www.aol.com/lifestyle/food-how-keep-fish-warm...

    Fried foods turn to mush as leftovers, so enjoy it in all its crispy glory. * And when keeping food warm or letting it sit out at room temperature, always keep in mind the cooking "danger zone ...

  6. Make Friday night festive with an old-fashioned fish fry

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  7. Florida fishing: Pompano, jacks, ladyfish because wind and ...

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  8. Pampus argenteus - Wikipedia

    en.wikipedia.org/wiki/Pampus_argenteus

    Pampus argenteus, the silver pomfret or white pomfret (or pompano to avoid confusion with true pomfrets of the genus Bramidae), is a species of butterfish that lives in the Indo-West Pacific, spanning the coastal waters of the Middle East, Eastern Africa, South Asia, Southeast Asia, and East Asia. [2]

  9. En papillote - Wikipedia

    en.wikipedia.org/wiki/En_papillote

    Pompano en papillote, pompano fish baked en papillote with vegetables and shrimp, crab or oyster meat, is a specialty of Louisiana Creole cuisine. [10] [11] It was invented at Antoine's Restaurant in New Orleans. [12]