I personally find that the "blackening" process is over rated. I agree that cooking fish at high temps helps to sear it and keep some of the natural juices in however, the taste of burned thyme and chile is off putting to me. I would rather cook it at a lesser temp as to keep the integrity of the spices intact. I used to work at a Cajun inspired restaurant about ten years ago and the smoke in there was unbearable(cough, cough!) Just my humble opinion,
p.s. Great pictures!!!
I just cooked it the way I have always cooked it…Blackend.. Burnt hot spicy flavor.. Delicious beyond belief.. The high temp brings out a flavor that isn’t found any other cooking method. I’ll cook it different next time for yall.. I just got a new cook book for anglers.. Thanks for all the comments, I appreciate all of your inputs.. This is a great place to share different cooking techniques and that is what it is all about!!
See ya next time!!!
Surfin your cooking skills far surpass mine. I know this from seeing your photos all the time. The fish are looking a little carbony for me. Mine are usually more blackened by the spices (dark reddish) were you getting any difference in taste?
I knew I could count on you, Mr H.[;)]
Surfinsapo-I have never been a fan of blackened anything, but I would be more than willing to try your pompano prepared that way![:D]
I had a whole ice chest full of pompanos and wanted to cook them many different styles..How would you have cooked some if you had a bunch to get rid of in a hurry? It really was awesome blackend btw.. Don’t be so narrow minded when it comes to cookin!! [;)]
The first time that I had blackened fish was at K-Paul’s in New Orleans. It was ok. I have since had it in a couple of seafood restaurants and have decided that I do not like it. I guess that I like fish too much and do not appreciate the taste of the fish being sort of hidden.
Have yall ever eaten Blackend fish? If so where?
I love blackened fish. Never had Pompano though.
looks great thanks for sharing.
Why in god’s name would anybody blacken Pompano….? It ruins the delicacy of this fish.
Roossy, African pompano is just a different species, and so, too, is the permit. The African pompano’s scientific name is Alectis ciliaris. The Florida Pompano is Trachinotus carolinus.
When I lived in the keys, Pompano was most likely on the menu for the catch of the day, along with other’s…… White mild fish.. I tell people that dont eat fish and want to try it, that it is a good fish to try, just like yellowtail snapper is a mild fish.
Am I confused if I say "I THINK" permit and Florida pompano are the similar /species/genus??>? I know there are many species of pompano, and off the top of my head, am thinking African Pompano…"Just really from listening to the back water guides talking"..
No one said you couldn’t cook it anyway you like. I said I can’t understand why anyone would want to cook it the way you did.
sorry it took so long to answer. I was away. I got the pompanos on Padre Island National Seashore, Gulf of Mexico. We catch hundreds of them this time of year. I cook them any way I want and they taste great!! The curried recipe made the news paper.. big deal.. I like to experiment with cooking. Who goes by rules anyway..If you are ever in Corpus let me know and I’ll get you some good fish and cook them for ya!!
Thank you for the answer-will have to try some on my next trip to Florida.Sounds wonderful the way you and CK described the cooking method…
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