Florida Pompano
Trachinotus carolinus
Surf zones, passes, and beachfront waters of the Gulf and South Atlantic. Fast-growing and short-lived.
Contaminant load: Lower load
Flavor Profile
Rich, buttery, and sweet with clean fat — widely considered one of the best-eating fish in American waters.
Texture & Preparation
Firm, moist, and fine-flaked, with enough natural fat to stay succulent.
Cooking Methods
💡 Chef's Insight
Pompano is the rare fish that is both luxurious and forgiving — enough natural fat to stay moist, firm enough to grill whole, and sweet enough that seasoning is almost beside the point. Whole is the way: score both sides, oil and salt it heavily, and grill over hot coals for six minutes a side until the skin chars and pulls back. The famous New Orleans dish, pompano en papillote, was invented at Antoine's and is still worth making: lay the fillet in buttered parchment with a sauce of shrimp, crab, shallot, white wine, and cream, seal the paper into a puffed half-moon, and bake at 400°F for twelve minutes. It arrives at the table inflated and is cut open in front of the guest. Few fish justify that kind of theater; pompano does.
Safety Context
One of the lower-concern ocean fish. Fast growth, small size, and an invertebrate diet keep mercury very low. A dependable regular-consumption choice including for families and pregnant people.
Primary Contaminants
Very low mercury — a small, fast-growing fish that feeds on sand fleas and small mollusks.
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Find the advisory that applies
This profile describes the species. Recommended consumption frequency depends on where the fish came from — the Water to Table Advisor™ locates the official advisory for your water and household.