How to Surf Fish for Pompano

by David FitzGibbon dfitzgib@yahoo.com April 3, 2002

Introduction

My own situation was one where I was in Southwest Florida on the Gulf, and had to take all my gear for fishing to the beach and carry it as I moved around looking for the Pompano. So the basic idea is to carry as little gear as necessary while staying fairly comfortable for hours of fishing.

Whatever your specific plan use the Internet to research it, and be informed and prepared when you execute it. For Pompano fishing search the Internet using the key words “pompano fishing”.

Why Pompano?

Tom McEwen, The Tampa Tribune, July 31, 1993:
“Pompano is the richest of Florida saltwater delicacies, so often the most expensive item on the menus of gourmet restaurants. They are hard to find, hard to catch, (and) glorious to eat... .”

Pompano Characteristics
They average between 1 to 2 pounds in size and have no teeth. They are beautifully colored with a slightly yellow under belly. Pompano are bottom feeders. They eat the small shell crustations that inhabit the sand bottoms. Pompano have flaky white meat that has a delicate flavor reminiscent of mahi-mahi. Their meat is oily like a trout, though less so, and they don’t have all the little bones that a trout has.

Surf Fishing Gear
K-Mart and Wal-Mart are excellent places to purchase fishing gear, and the Publics grocery store (in Florida) has most everything as well (though the rods and reels are of lower quality, and sand flea rakes are not there). Quantum and Zebco make good rods and reels. You don’t need to spend a lot of money, probably about $100 - $125 if starting from scratch.

fishing license
6’ medium action rod (bigger is too heavy and unnecessary)
reel (spinning) (saltwater) (light weight) with 10 Lb. monofilament test line
sand spike (a PVC tube to hold rod and reel in the sand while you tie the line)
sand flea rake (a square shaped metal wire basket on a long metal handle for sifting through the sand for sand fleas to use as bait) (slip sand spike over flea rake handle to make carrying easier)
5-gallon lightweight bucket (with a moist cloth for cover to keep bait shaded and cool in sun) (5 gallon size to hold multiple big fish)
beach chair (light weight) with shoulder strap (chair’s shadow can also be used to shade bait bucket)
small, light tackle box:
in small plastic zip lock bags (they come in these bags when purchased):
½ Oz. egg sinkers
#7 black swivels
#6 bronze hooks (small enough to hook pomps, large enough to easily handle)
DOA ¼ Oz. artificial shrimp: yellow and while color, or Doc’s Goofy Jigs
leader line

Set up for Pompano/Sheepshead/Snook

For all knots use the “simple clinch knot” (go to eAngler.com for instructions (see the Useful Website section below)). Take care to tie each knot properly because it is very disappointing to loose a fish to an improperly or poorly tied knot.

Use 10 Lb. monofilament test line. Tie a black #7 swivel (swivel keeps the line from twisting in the surf) to the line with the ½ Oz. egg sinker (the ½ Oz. is ideal for a long cast) above (on the rod side of the line). Attach a 12” to 18” leader of #10 Lb. monofilament line to the swivel with a #6 (or smaller) bronze hook (bronze hooks and black swivel attracts less trash fish). This set up worked perfectly for me.

Make sure that the drag on the reel has been properly set and is turned on for it will be needed.

Hook a sand flea (see Bait section below) on the hook such that the sand flea will be pulled side ways by the line.
Hook the sand flea toward the head such that its orange belly (egg pouch) will not be kept shut by the hook. Make sure that the flea’s shell is hard and that the hook’s barb is just barley through the shell. Keeping the hook minimally through the flea will reduce the hook getting caught up in seaweed and rocks.

The following is from a discussion forum (key word search “pompano”) off the saltwater fishing home page link “SW Fishing” on the following web site: http://www.wmi.org/:

Ideal Pompano Fishing Conditions

Where to Fish

Pompano are schooling fish. Where there is one there are many. And once they are know to be in a given location they are likely to be in that some location in the future. Have plenty of sand fleas ready so that once the pompano are located maximum time can be devoted to catching the fish.

Move up and down the beach in search of other fisherman catching them. Talk to the beach walkers as they go by and inquire if they have observed anyone catching fish. Talk to the local fisherman and ask them where Pompano have been previously caught.

Bait

Artificial bait may be required at times when sand fleas can’t be found. For artificial bait ask the local fisherman what works for them (i.e., DOA’s ¼ - ½ Oz. artificial shrimp (in the yellow/white color but ask the locals), and Doc’s Goofy Jigs are excellent choices).

Keep Sand Fleas Cool and Moist

In the early morning the tide action may be non-existent and sand fleas are almost impossible to find. If you fish the very early morning it is a good idea to save a dozen or so sand fleas from the previous day to use as bait.

Casting for Pompano

Pompano are very light biters. You just feel a small tick and the hook has to be set immediately (by quickly pulling up on the rod and also reeling in some line). If you don’t and you are using live bail you might as well reel it in because the bait will most likely be gone.

Reeling in the Hooked Pompano

Keeping Fish Alive on Beach

Proper Way to Filet Pompano

Do it like almost all fish. Gut the fish, then cut deep just behind the pectoral fin, and 'roll' the knife to follow the backbone down to the tail. They yield nice big fillets. Cook with the skin on.

True connoisseurs of pompano will fillet the fish all the way through the head. "Split in half" there is a gland in the skull that makes the fillet taste even better when cooked. Gut them and run the fillet knife along the backbone to the head on both sides of the fish you will fillet both sides and end up removing all bones then split the head. Cook it skin side down and baste the fillet with butter and make sure to drag the basting brush over the head part.

End of the Day Reel Maintenance

Useful Web Sites:

Captain Mel Burman’s Online Florida Fishing Magazine: - Tide charts, solunar tables, How to Clean Fish article, and much more.

Pompano Fishing Article featuring Captain James Wisner: - excellent article on Pompano fishing.

Florida Sportsman Online: - good forums on fishing.

The Weather Channel: http://www.weather.com/ - 10 day forecast for specific locations, map of sea surface temperatures in the Gulf/Caribbean .

Custom Pompano Lures:

Florida Saltwater Fisherman: - great section on fish identification.

eAngler.com: - online fishing license purchase (Florida and North Carolina), how to tie knots (on left hand side of table of contents under “References”).

Recipes: These recipes don’t have to be followed to the letter. They give a general idea on how to properly prepare and cook Pompano.

Simple and Basic: Cut into fillets with skin on.. Season with salt, pepper, lemon, butter and lightly with garlic. Bake in over at 475 degrees for 8 to 10 minutes (until opaque in color).

Classic: Classic recipe is to sauté' fillets in a fry pan with butter and almond slices. A light dusting of flour is all you need

Whole, Stuffed and Baked:

Sautéed Pompano:

Poached Pompano Fillet:

Pompano en Papillote: Recipe Courtesy of Emeril Lagasse

1 small whole pompano, dressed, about 1 pound
3 tablespoons olive oil
Salt and fresh black pepper
1/2 pound crab meat, picked for cartilage
1 tablespoon chopped garlic
1 piece of parchment
2 tablespoons chopped parsley
1/2 cup fresh lemon juice
1/4 cup chopped shallots
1/2 pound cubed butter, cold
5 sprigs fried parsley
Essence

Preheat the oven to 400 degrees F. Season the fish with 1 tablespoon olive oil, salt and fresh black pepper. In a sauté pan, heat the remaining 2 tablespoons olive oil. When the oil is hot, sauté the fish for 2 minutes on each side. Remove the fish from the pan. In a mixing bowl, toss the crab meat with the garlic. Season with salt and pepper. Spread the crab meat mixture over the fish. Fold the parchment in half lengthwise, and place the fish on one half of the paper. Fold the remaining half over the fish and roll the edges of the paper up to seal the fish tightly in the bag. The parchment bag should form the shape of the fish. Place the parchment bag on a baking sheet and bake for 10-12 minutes. In a sauce pan, combine the parsley, lemon juice and shallots. Bring the liquid up to a simmer and reduce the liquid by half, about 3 minutes. Whisk in the cold butter until all the butter is incorporated. Season the sauce with salt and pepper. To assemble, using a knife, cut the top of the bag to expose the fish. Spoon the sauce over the fish and garnish with fried parsley and Essence

Potato Crusted Gulf Fish with a Grilled Mushroom Relish: Recipe Courtesy of Emeril Lagasse

1/2 cup plus 2 tablespoons olive oil
1/2 cup small diced yellow onions
Salt
Freshly ground black pepper
4 cups sliced assorted Exotic mushrooms (such as shiitakes, chantrelles, black trumpets, oyster, lobster etc.)
1 tablespoon chopped garlic
1/2 pound prosciutto ham, julienne
1 tablespoon finely chopped fresh parsley leaves
Drizzle of White Truffle Oil
4 fillets (about 6 to 8 ounces) pompano
Essence
4 teaspoons Dijon mustard
2 large Idaho potatoes, peeled and passed through the potato threader, soaking in cool water
1 1/2 cups Lemon Butter Sauce, recipe follows

Preheat the oven to 400 degrees F. In a sauté pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté for 1 minute, or until slightly wilted. Add the mushrooms. Season with salt and pepper. Sauté for 2 to 3 minutes. Add the garlic, prosciutto and parsley. Continue to sauté for 1 minute. Remove from the heat and drizzle the relish with the truffle oil. Set aside. Season the fillets with Essence. Rub 1 teaspoon of the mustard over each fillet, covering completely. Drain the potatoes. Season with salt and pepper. Divide the potatoes into 4 equal piles. Wrap each fillet with one pile of the potatoes, tightly. Cover the potatoes with a damp cloth until ready to use. Repeat the process until all of the potatoes are crusted. In a large oven-proof sauté pan, heat the remaining oil. When the oil is hot, carefully lay the fillets in the hot oil. Pan-fry for 3 to 4 minutes on the first side, or until the crust is golden. Flip the fillets over and place the pan in the oven. Cook for 4 to 6 minutes. Remove from the oven. To serve, spoon the sauce in the center of each plate. Place the crusted fillets in the center of the sauce. Spoon the relish over the fillets. Serve immediately.

LEMON BUTTER SAUCE
1 cup dry white wine
3 lemons, peeled and quartered
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
1 tablespoon finely chopped fresh parsley

Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute.

Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use

Onion Crusted Pompano with Chervil Jus: Recipe courtesy of Emeril Lagasse

2 large Vidalia onions, shaved into 1/4-inch rings
1/4 cup Dijon mustard
1 tablespoon Essence
4 (6-ounce) pompano fillets
1/4 cup bacon fat
3 cups chicken stock
1/4 cup chopped fresh chervil
1 teaspoon minced shallots
1 teaspoon minced garlic
Salt and pepper
3 cups mashed potatoes, hot
1/2 cup red pepper paint, hot
Fresh chervil sprigs

Preheat the oven to 400 degrees. Season each filet with Essence. Lightly rub each fillet with the Dijon mustard. Using a cloth napkin, folded in half, cover the bottom half of the napkin with a fourth of the shaved onion. Place the fillet directly on top of the shaved onions. Roll the fish up tightly to the end. This will secure the crust around the fish. In a sauté pan, heat the bacon fat. When the fat is hot, sauté the fish for 3 minutes on one side, or until the onions are seared and crispy. Flip the fish over and finish cooking in the oven. Roast the fish for 8 to 10 minutes or until the fish is done. In a sauce pot combine the chicken stock, chervil, shallots, and garlic. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid for 25 to 30 minutes. Season with salt and pepper. Remove from the heat. Remove the fish from the oven. Mound the potatoes in the center of the plate. Place the crusted fish directly on top. Spoon the sauce around the fish. Garnish with the red pepper paint on the rim and fresh chervil.

Crabmeat Stuffed Pompano with Roasted Baby Leeks and a Parsley Garlic Butter Sauce: Recipe courtesy Emeril Lagasse

1 pound baby leeks, cleaned
Drizzle olive oil
Salt
Freshly ground black pepper
4 (4 to 6 ounces) pompano fillets
Creole seasoning, recipe follows
1/4 cup olive oil
1 pound fresh crabmeat, picked over for cartilage
1/2 cup chopped green onions, green part only
1 teaspoon chopped garlic
1/2 cup mayonnaise
1/2 cup fine dried bread crumbs

For the Sauce:

Preheat the oven to 400 degrees F. Season the leeks with olive oil, salt and pepper. Place on a baking sheet and roast until tender, about 30 minutes. Season both sides of the pompano fillets with Creole seasoning. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the fillets. Cook on 1 side, flip over and remove from the heat. In a mixing bowl, combine the crabmeat, green onions, garlic, mayonnaise, and bread crumbs. Season with Creole seasoning and mix well. Spread a quarter of the crab filling over each fillet. Place in the oven and cook for 8 to 10 minutes.

For the sauce:

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly. Yield: 2/3 cup