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The African pompano (Alectis ciliaris), also known as the pennant-fish or threadfin trevally, is a widely distributed species of tropical marine fish in the jack family, Carangidae. The species is found in tropical waters worldwide, with adults often inhabiting coastlines, while juveniles are usually pelagic, floating with ocean currents.
African pompano tend to be in varying depths through the water column. They fished pinfish halfway down and that’s when angler Dwight “DJ” Andress hooked into a large fish on his 6500 ...
Shiitake mushrooms, shallots, asparagus, cherry tomatoes, carrots and olives cook alongside the fish in parchment packets. Serve with a sprinkle of fresh herbs such as basil and chives. Pan-Fried ...
Trachinotus africanus is an inshore species of the surf zone which has a tolerance for water with low salinity and will enter estuaries. It is a bottom feeder which prefers the seaward edges of reefs which frequently forages for food in wave formed gullies in sandy substrates and along the edge of the wave zone. It is a solitary species. [2]
Pompanos (/ ˈpɒmpəˌnoʊ / POM-pə-noh) are marine fish in the genus Trachinotus in the family Carangidae (better known as "slabs"). 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 ...
The Florida pompano is a popular choice for aquaculture because it is such a popular food and sport fish and is in high demand, and at the same time it has a fast growth rate, high dockside prices, [11] and a tolerance for low-salinity waters. [11] The typical market size of farm-raised pompano is 1 to 1.5 lb (0.45 to 0.68 kg). [12]
v. t. e. Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1][2] as well as influences from the general cuisine of the Southern United States.
Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was invented and popularized by chef Paul Prudhomme. [1] The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper ...