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Steamed pompano in soy sauce. Golden pompano are a very nutritious and highly sought after food. [6] [8] Consumer demand is high although the wild supply of them is low. Research is currently being conducted to increase hatchery fish survivability. [citation needed] Aquaculture has successfully been established in China, Taiwan, and Indonesia.
The pompano is a popular food fish. Chefs like it because the fillets are of even thickness, which aids in cooking. A popular dish created in New Orleans, called "pompano en papillote," is wrapped in parchment paper with a white sauce of wine, shrimp, and crabmeat, and then steamed. [9] The pompano's flesh is oily and looks white and opaque.
Pompano may also refer to various other, similarly shaped members of the Carangidae, or the order Perciformes. Their appearance is of deep-bodied fishes, exhibiting strong lateral compression, with a rounded face and pronounced curve to the anterior portion of their dorsal profile.
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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]
This old-fashioned ham glaze gives a pretty, golden brown coating—just like Grandma used to make. The mustard and vinegar complement the brown sugar which adds a tangy flavor to this glazed ham ...
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