What is the ideal water temperature range for pompano?
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What is the ideal water temperature range for pompano?
Right now over in Navarre....temp no idea but a pomp killing was taking place 2 weeks ago
Lower 70's before the skipjack/ladyfish move in. They're still around after that but the ladys make it a pain to fish for them IMO
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I'd have to say upper 60s.
Coincidentally, this spring has had rather cool water temps, and the best pompano bite I've seen in 40+ years.
Need some googan help, what is a Skipjack in Alabama?
Ladyfish, also known as poor man's tarpon.Quote:
Originally Posted by Nimakdm
http://www.fishbase.org/summary/175
Better picture
http://myfwc.com/wildlifehabitats/pr...rpon/ladyfish/
Oh thanks! I definitely know what those are. Viking Guy keeps offering/threatening to make me burgers out of them.
Funny you should say that, I was just talking to a guy the other day who grew up south Baldwin County. He said his granddad filleted every Ladyfish they caught and cooked them up with the rest of the fish. Said they were just as tasty as any other fish!!!Quote:
Originally Posted by Nimakdm
Burgers would be a good use for them, or fish cakes. Fun to catch, not my idea of a good eating fish, much better fish to eat.
Yeah they are fun to catch! They're the only fish I've ever caught through an eye lol.
I tried filleting them. I found the flesh mushy and not cohesive for the purpose of producing substantial fillets. It just kind of -- fell apart. Maybe I was having a bad day - off my game. Or maybe I got an out-of-shape ladyfish. I'll try again sometime this year. Y'know what I say -- There's no such thing as a trash fish - just people who don't know how to cook them. I'll admit to not knowing how to prepare ladyfish.Quote:
Originally Posted by CarlF
I had the same experience with ladyfish the first time I caught them. I was trying to use them for cut bait. Hard time keeping the strips on the hook. The flesh fell apart and if I was lucky I ended up with a little bit of skin stuck on the hook.Quote:
Originally Posted by eym_sirius
I’ve heard best way to prep them to eat is to use a spoon versus a knife.
Knock the fillets off the sides. Use the spoon to scoop the mushy meat off the fillet and what's still on the bone. I can't use the language on this forum to describe how the first few turned out. IF I ever do it again I will scale them first and rinse the mess away before proceeding.
Great info! I think I can do THAT!