Cooking Pompano with Chokoloskee and Everglades City Fishing Guide and Charter Captain Pete Rapps

Chokoloskee Guide and Charter Captain Pete Rapps shows his technique for cooking up some fresh caught Pompano. This method using whole fresh pompano tastes super fresh and make for an awesome presentation.

Be sure to book a charter with Captain Rapps for a great day fishing the Everglades City and Chokoloskee Area of the 10,000 islands of the Everglades National Park in Southwest Florida. You too can catch some fresh fish that you can easily cook at home by following my recipes & techniques in this video.

Meet Capt Rapps at: http://youtu.be/-i8ZiVkmHPo

Be sure to log onto www.CaptainRapps.com to learn more

Category:

Howto & Style

Tags:

• chokoloskee fishing charters
• 10000 islands

[vanessarimando]

i love the skin and blood line..it taste so rich..try to cook with tamarind soup just tastes so good

[chokoloskeepete]

Yuck! Skin and Bloodline are bitter and nasty! Sorry!

[chokoloskeepete]

Thanks for the great question! You can serve any small fish this way. Pompano do not have scales so it makes them an easy fish to serve this way. Any other fish would just need to be scaled first. Give it a try!

[mccarthyti]

why didn't you filet it before you cooked it? there is only 6-8 oz of meat on a pompano

[chokoloskeepete]

What a great question! It would taste just as good serving fillets. I cook them that way too. I personally prefer cooking them whole because you can pick every morsel of meat off the bones with little or no waste. It's a fun way to serve them and guests really have a blast picking them apart and eating them. I like to think of it this way.... when serving blue crabs, you can serve them whole and make it an event, or you can serve a bowl of just crab meat. Each has it's purpose.

[LazyBoy9476]

u are making me HUNGRY .. it is 4 AM! that is it i am flying to Florida and will force you to go fishing

[ulises5690]

i like this video

[snookaholic95]

Great recipe! I hope to try it soon.

[sandieaaron]

YUM! Do you think you could use this recipe with halibut or sea bass??