The Florida pompano Fish (Trachinotus carolinus) is a species of marine fish in the Trachinotus (pompano) genus of the family Carangidae. It has a compressed body and short snout; coloration varies from blue-greenish silver on the dorsal areas and silver to yellow on the body and fins. It can be found along the western coast of the Atlantic Ocean, depending on the season, and is popular for both sport and commercial fishing. Most Florida pompano caught weigh less than 3 lb (1.4 kg) and are less than 17 in (43 cm) long, though the largest individuals weigh 8–9 lb (3.6–4.1 kg) and reach lengths up to 26 in (66 cm). Because it is fast-growing and desirable for food, the pompano is one of the many fish that is currently being farmed through aquaculture.

The Florida city of Pompano Beach is named after the Florida pompano.^[rx]

Pompano fish, also known as Florida and Golden Pompano, is a saltwater breed often found inshore and near the shore. According to the Florida Fish and Wildlife Conservation Commission, they can be seen near oyster banks, grass beds, and turbid waters. Pompano is actually a highly preferred eating fish. It is a medium flavor fish with flesh that holds together very well for all modes of cooking, and its shape fits pans and steamers better than most fish do. Frying, steaming, baking, and poaching whole or as fillets, all work well. The flesh is white except for a darker layer right under the skin, but that dark flesh does not have a strong flavor.

It lives in the warm waters of the South Atlantic from Cape Cod to Brazil. They should not be confused with the California pompano which is in fact a member of the butterfish family and not a pompano at all. It is a fast-growing fish, reaching 8-12 inches in its first year. They usually live about 3 to 4 years.  It is blue-greenish silver dorsally and silver to yellow on the body and fins. It averages 1 ½ to 3 pounds however they have been to reach 9 pounds and 26 inches in length. They are fairly expensive fish because of high demand and commercial fishing restrictions.

There are several fish species in the genera Trachinotus that are marketed as pompano. The name pompano has long been used broadly to refer to many different species within this large family of fish called jacks (Carangidae).  Pompano became popular in the United States primarily because of the domestic sport and commercial fishery along the coast of Florida for Trachinotus carolinus.  This species is the most expensive and preferred due to its wonderful flavor, texture, and fat content.  This species of pompano is highly valued as a food fish both commercially and recreationally. They are characterized by their greenish-gray and silver color.

Habitat

Florida pompano is common in inshore and nearshore waters, especially along sandy beaches, along oyster banks, and over grass beds. They are often in turbid water and may be found in water as deep as 130 feet.

Physical Appearance

The body profile is compressed with a short snout. Color is normally blue-greenish silver on the dorsally and is silver to yellow on the body and fins. There are no visible vertical bars on the sides. Fins are dusky or yellowish in color, mainly the anal fin. The tail fin is deeply forked. The head profile slopes to a blunt snout, with the mouth somewhat inferior. The adult Florida Pompano can range from 17 – 25 inches in length. The angler caught Florida Pompano is usually 3 lbs or less. Florida Pompano rarely grows more than 6 Lbs.

Six short spines are located in front of an elongated dorsal fin, which is set low on the fish’s back and is matched by a slightly shorter anal fin underneath. The first few soft rays (spines) of these fins are elongated, followed by a narrow band of soft rays that lead to the deeply forked V shaped tail. The dorsal fin has 22 to 27 soft rays (spines); the anal fin has 20 to 23 rays (spines). The fins of pompano may be yellow.

Types

Different types of pompano fish are described below

1. African pompano

The African pompano (Alectis ciliaris) also known as the pennant-fish and 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.

2. Irish pompano

Irish pompano has a deep body, compressed, angled at base of dorsal fin; snout pointed; lower jaw profile concave; strongly protrusible jaws that point downward when extended; the edge of preopercle is serrated; tail deeply forked; 2nd anal fin spine thick and longer 3rd spine and rays; high dorsal fin; dorsal fin spines dusky at the edge.

Proximity	Amount	% DV
Water	55.41 g	N/D
Energy	186 Kcal	N/D
Energy	777 kJ	N/D
Protein	20.85 g	41.70%
Total Fat (lipid)	10.68 g	30.51%
Ash	1.21 g	N/D

Minerals	Amount	% DV
Calcium, Ca	38 mg	3.80%
Iron, Fe	0.59 mg	7.38%
Magnesium, Mg	27 mg	6.43%
Phosphorus, P	300 mg	42.86%
Potassium, K	560 mg	11.91%
Sodium, Na	67 mg	4.47%
Zinc, Zn	0.61 mg	5.55%
Copper, Cu	0.069 mg	7.67%
Manganese, Mn	0.022 mg	0.96%
Selenium, Se	41.2 µg	74.91%

Vitamins	Amount	% DV
Water soluble Vitamins
Vitamin B1 (Thiamin)	0.598 mg	49.83%
Vitamin B2 (Riboflavin)	0.132 mg	10.15%
Vitamin B3 (Niacin)	3.344 mg	20.90%
Vitamin B5 (Pantothenic acid)	0.766 mg	15.32%
Vitamin B6 (Pyridoxine)	0.202 mg	15.54%
Vitamin B9 (Folate)	15 µg	3.75%
Folate, food	15 µg	N/D
Folate, DEF	15 µg	N/D
Vitamin B-12 (Cobalamine)	1.06 µg	44.17%
Fat soluble Vitamins
Vitamin A, RAE	32 µg	4.57%
Vitamin A, IU	106 IU	N/D
Retinol	32 µg	N/D

Lipids	Amount	% DV
Fatty acids, total saturated	3.959 g	N/D
Myristic acid  14:00(Tetradecanoic acid)	0.463 g	N/D
Palmitic acid 16:00 (Hexadecanoic acid)	2.501 g	N/D
Stearic acid 18:00 (Octadecanoic acid)	0.929 g	N/D
Fatty acids, total monounsaturated	2.917 g	N/D
Palmitoleic acid 16:1 (hexadecenoic acid)	0.635 g	N/D
Oleic acid 18:1 (octadecenoic acid)	2.282 g	N/D
Fatty acids, total polyunsaturated	1.283 g	N/D
Linoleic acid 18:2 (octadecadienoic acid)	0.136 g	N/D
Arachidonic acid 20:4 (Eicosatetraenoic acid)	0.277 g	N/D
20:5 n-3 (EPA)	0.197 g	N/D
22:5 n-3 (DPA)	0.228 g	N/D
22:6 n-3 (DHA)	0.444 g	N/D
Cholesterol	56 mg	N/D

Amino acids	Amount	% DV
Tryptophan	0.233 g	52.95%
Threonine	0.913 g	51.88%
Isoleucine	0.961 g	57.48%
Leucine	1.694 g	45.83%
Lysine	1.914 g	57.24%
Methionine	0.617 g	N/D
Cystine	0.224 g	N/D
Phenylalanine	0.814 g	N/D
Tyrosine	0.704 g	N/D
Valine	1.074 g	50.85%
Arginine	1.247 g	N/D
Histidine	0.613 g	49.76%
Alanine	1.261 g	N/D
Aspartic acid	2.135 g	N/D
Glutamic acid	3.112 g	N/D
Glycine	1.001 g	N/D
Proline	0.737 g	N/D
Serine	0.85 g	N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs. Source: https://ndb.nal.usda.gov/ 

Health Benefits of Pompano fish

Discussed below are the health benefits offered by pompano fish:

1. Enhance metabolism

The high content of Vitamin B assists in bodily functions such as increasing the body’s metabolism. The fish belonging to this genus has adequate amounts of riboflavin, niacin, thiamine, and pyridoxine.

2. Lowers bad cholesterol

Pompano fish has saturated fat in it and is a great source of polyunsaturated fat and monounsaturated fats. It contains a high concentration of unsaturated fat which is essential to fight HDL.

3. Strong bones

Moreover, pompano fish is useful in strengthening bone. This fish has various compounds that prevent the weakness and fragility of bones.

4. Brain health

This fish has healthy fats that assist in improving cognitive function and lower the chances of neurogenerative diseases.

5. Require for growth

A fillet of pompano fish provides 40% of regular protein. Moreover, it is a perfect source of amino acids essential for the development and growth of the body.

How to Eat

• Pompano is typically prepared baked, broiled, grilled or pan-fried.
• A popular dish created in New Orleans, called “pompano en papillote,” is wrapped in parchment paper with a white sauce of wine, shrimp, and crab meat, and then steamed.
• To enjoy the pure flavor of the fish, try it on the grill or baked with a little oil or butter, salt, and pepper.
• Cut the cleaned fish into slices, dredge with flour, and fry brown in butter. Serve with any preferred sauce.
• Pompano, because of its high-fat content, works well with complex sauces.

Precautions 

• The consumption of sea fish if one is trying to reduce inflammatory diseases such as heart disease.
• Farmed ones contain arsenic that leads to arsenic poisoning.
• Seafood should be cooked safely in order to prevent foodborne illness.
• Pregnant women, young children, older adults, people having lower stomach acid and compromised immune systems (HIV/AIDS, liver disease, cancer, diabetes, gastrointestinal disorders, people taking steroids, chemotherapy, or immune system) are prone to higher risk.
• It might be contaminated with bacteria such as Vibrio parahaemolyticus, Vibrio vulnificus, and other bacteria relate to land use, sewage discharges, runoff, etc. These microorganisms occur naturally in warm coastal waters which could cause even death or serious illness in individuals who are at higher risk.
• Listeria monocytogenes could cause a serious foodborne illness known as listeriosis.
• The virus Hepatitis A could survive in light cooking. So one should consume it after being properly cooked.
• Fish could have toxins that could cause illness such as ciguatoxin and scombrotoxin, or histamine poisoning.
• Sea fish is related to Scombrotoxin (histamine) which develops when fish is not kept cold enough. The symptoms develop quickly and also disappear completely within 24 hours.
• The flesh of tropical marine fishes might cause ciguatera poisoning experiencing gastrointestinal maladies that could last for several days, weakness in arms and legs, and reversal inability to differentiate between cold and hot. The symptoms could persist for weeks.
• Farmed seafood results in to increase in inflammation leading to weight gain, arthritis, and heart diseases.
• The imbalance ratio of Omega-6 and Omega-3 causes heart disease and hypertension.
• Seafood and fish in farms have polychlorinated biphenyls (PCBs), organophosphorus (OPs), organochlorine (OC), trifluralin pesticides, and hexachlorobenzene (HCB) causing diseases or even death.
• The seafood has a high content of mercury, which may lead to mercury toxicity.
• Consume it in moderate amounts. So consume it with caution or Avoid consuming it raw.
• Some people might get allergic reactions. So avoid it.
• It has a high chance of contamination.
• One should limit its intake.
• Consult the doctor by pregnant women and children before consuming it. Children and pregnant women should avoid it because the high content of mercury might cause a negative impact on the development of the nervous system of a fetus.
• Seafood or fish have purines in it which is harmful to people having purine-related problems. Excess purines result in an excess buildup of uric acid that could lead to the formation of kidney stones as well as gout.

References

Show More