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The golden pompano has specialized pharyngeal plates designed to crush food such as shrimp, bivalves, etc. They are benthic feeders (figure 3) meaning that they feed on bottom dwellers. Their diet consists of proteins and fats essential to providing energy for their highly energetic lifestyle due to continuously swimming.
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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1. In a large skillet, heat the vegetable oil. Add the garlic and cook over moderately low heat until golden brown, about 1 minute. With a slotted spoon, transfer the garlic to a plate. 2. Add the ground pork to the skillet and cook over high heat, breaking up the meat with a wooden spoon until no pink remains, about 1 minute.
Pompano dolphinfish: Coryphaena: C. equiselis: Coryphaenidae [32] Dolphinfish: N Exclamation point dragonet [9] Exclamation point dragonet: Synchiropus: S. corallinus: Callionymidae [33] Dragonet: N Fringelip dragonet [9] Fringelip dragonet: Draculo: D. pogognathus: Callionymidae [33] Dragonet: Y Hawaiian triplefin [9] Hawaiian triplefin
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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]