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Filipino Dish – Pesang Pompano

Pesang Pompano.

Late Post from July 7…

I like this with loads of ginger. Yung tipong feeling ko ung anghang ng luya eh pang prep sa The Voice. Normally, I will half-fry the fish para firm pag niluto and nilagyan ng sabaw.

Oh yeah, Election time here once again which means another OIL (off-in-lieu). Yey!

I’m thankful to be in a wonderful, clean and safe country like Singapore.

Majulah Singapura!🇸🇬

So Trivia Time… What is Pompano?

Gourmands describe the Atlantic pompano as “the world’s most edible fish.” The flat-bodied, pan-sized pompano is easy to eat whole, a form that shows off the beautiful, silvery skin. The species is harvested from Virginia to Texas, but primarily off Florida’s west coast. Commercial landings are limited, and as a result, prices remain high in most markets. This makes the pompano a tempting target for substitution — and an easy one, since there are several different species of pompano within the confusing Carangidae, or jack, family. The star of the clan, the Atlantic pompano, is often confused with three less delectable relatives: the similar-looking permit, the palometa and the gafftopsail pompano. But it’s not that difficult to tell the real McCoy: Any fish bigger than 3 pounds can be eliminated, since market-sized pompano average 2 pounds.

from SeaFood Source

This fish is low in Sodium. Good source of Vitamin B12 and Phosphorus. It is also rich in Protein, Thiamin and Selenium. But! there is a but here … It is also high in Saturated Fat… There! Know your fish guys…


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