This fish is often deep fried whole, but must be handled carefully to avoid breaking up. Here is the breakdown of the other nutrients in Pompanos: About 18.5 g of Protein. Some people also use parchment paper to capsule the fish along with essential spices to cook. Buying:   This fish is found in all the Asian fish markets here in Southern California. Upon cooking the translucent flesh turns thick white. Fish is considered a cheap source of protein diet that you can add to your meal. Do you know that Pompanos are preferred by Creole cooks as their first choice? The skin has a stronger taste than the flesh, but not annoyingly so. Hi how about black pomfret? These are deep bodied ocean fish of family Carangidae (Jacks and Pompanos). It will also bake very nicely with the same diagonal slashes through the skin. White Pomfret are important food sources specially Brama brama in the South Asia. Examine it carefully for remaining ribs and fin rays. Pollution has only raised mercury levels in our oceans, lakes and streams, and this mercury is consumed by fish and converted to a toxin known as methylmercury. During my pregnancy I was very particular not to take fish that can have mercury content. It is smaller, has a smaller range and is a minor commercial catch. In fact, you can poach a skin-on fillet and, when it hits the hot court bouillon, it actually bends slightly away from the skin side. Black pomfret vary in darkness – the photo specimen is darker than many. Fish that are high on the food chain consume other contaminated fish, thus compounding their mercury levels, which is why it’s best to choose smaller fish, lower on the food chain, to eat. Gourmands recommend cutting the fish in such a way that the silver skin is shown to enhance the appearance of the dish. I RECENTLY ATE POMPANO, BROILED WITH INDIAN SPICES MIXED WITH RICE FLOUR, TURNED OUT TO BE EXTREMELY DELICIOUS, IT VERY CLOSELY RESEMBLES POMFRET, AVAILABLE IN INDIA, ABOUT THE SAME SIZE, AND TEXTURE. It holds together well enough to poach fillets (skin off) but that isn’t a usual way to prepare this fish. : Calorie breakdown: 58% fat, 0% carbs, 42% protein. Experts recommend pregnant women avoid sea-water fishes like swordfish (myli meen), tuna and shark and choose fish that are found in local ponds like rohu, hilsa, surmai (kingfish) etc instead. They are also good for reaching soft stuff that’s hard to get at with your fingers. [C. Parastromateus niger]. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. You can also choose from frozen. This is a major commercial catch within its range. Thus, the Florida Syndrome disappeared resulting in declined interest in Pompano cultivation and they were termed as the most expensive fish in the market. It resembles Pomfret too. Cleaning:   This would be easier with the head off, but this fish is often used head-on. It is not actually a pomfret but a butterfish. It is a good substitute for the above White Pomfret. Has a lingering but mild aroma. I was not knowing about the mercury content in fish which is very harmful. Daily Goals. Your email address will not be published. Make an incision from the vent (almost directly below the root of the pectoral fins) forward to under the chin. Can I take it regularly ? It’s a must to understand your body type and your fitness goals before suggesting a diet to you. Thanks for the same. This will give enough access to get a couple fingers in to scrape out the innards, which extend very high and a little aft of the vent. Many chefs claim that Pompanos tastes better when they are baked or cooked using fewer spices. Many thanks for your visit today from author Rita Jamshed Kapadia. Since a child’s immune system gets stronger from the age of 10 years, consuming black pomfret or any other saltwater fish will help strengthen the liver. For the sake of understanding the taste of a fish, we can examine the fish in various areas like, texture, appearance, ease of cooking, taste, flavour, nutrients and the colour of cooked meat. Scales:   Golden / Florida pompano has only an incomplete covering of tiny scales that scrape off as a slush without making a mess. Flavour Pampus chinensis is very similar but the tail is generally not so deeply forked. In Vietnam there are many kinds of Pomfret, but Black and White Pomfret are typical products for export. How They Look This tropical Indo-West Pacific fish is found near coasts from the Persian Gulf to Borneo, and as far north as mid-Japan, but not as far south as Australia. Palmburo or Golden Pomfret is avcailable in some H-Mart Stores in USA. This is a major commercial catch within its range. Yes, your child can have black pomfret. Though highly commercial this is a fast breeding fish and not considered threatened. However, one can use the fish in any type of recipe. Very informative post. Hii, dear Shruti…first of all blessings from all of us for the wonderful information you have provided here…I am a 47 yr old male with high bp problem….I had a stroke also…can I eat “ola bombil”? It can grow to 23 inches, but wild-caught in India was 10 inches and weighed 9-1/2 ounces usually. Mam i m a regular gym boy which fish can i eat on a regular basis .. can i eat bangda, pahadia , rawas, or some other fish please recommend me it would really helps me alot and what is the name of salmon fish in hindi or what is it called in local language. Serving as a Sr. Nutritionist at HealthifyMe, she aims to help her clients to make small changes in their lifestyle that will positively impact their health. This makes Pompano ideal for steaming, baking or poaching whole. I have tasted the White Pomfret in India, great flavor and the taste of the ocean within. Her success prompted her to pursue the subject professionally, leading her to a BSc in Home Science followed by an MSc in Food and Nutrition from Lady Irwin College, Delhi University. The skin is easily peeled from a cooked fish if you desire to do that. Taste Another popular way of cooking Pompanos is the En Papillote method wherein, the flesh of the fish is securely placed in a cooking dish or well secured plate with lids. 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