Volume 9, Issue 5

Page 2

(Continued from page 1)

Jigs:           Brand Name – Gulfstream – ¼ oz.

                  Name: Shrimp Jig (white with red wrap) or

                  Redfish jig  (White or Copper head with white feather/copper stripe)

                  Brand Name: Nylure

                  Type: Chrome head with either white/yellow/pink feather and red stripe

 

Rig:           Attach 2-3 feet of leader to line (Uni knot or double Surgeons Knot or

                  the like). Tie on jig with any loop knot (Uni Loop, Surgeon’s Loop, etc.)

                  Some fishermen like to tip the jigs with shrimp or sand fleas.

 

Most often pompano run in schools and run channels or edges or cuts in 2-5 feet of water.  However, they may congregate in deeper holes for some reason – maybe to rest or it’s a great feeding ground.

 

After you catch them, many prefer this cooking method on the grill:

· Grill: 400-450 degrees

· 12 minutes per side

· Skin shouldn't burn but turn golden brown.

· Remove from grill & bring inside.

· Slit skin down middle of one side from front to back and peel back skin from center towards the top and then center towards the bottom.

· Lightly scrape off blood line (dark red stuff)

· Scrape meat off bones of one side from center to top and then center to bottom. It should slide right off the bones.

· Repeat same for other side.

· Be careful as there may be some bones until you get used to doing this.

· For a real treat - take a bite of the white meat right after you peel back the first layer of skin, just for an "appetizer".  You should be “hooked” after that first bite!