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Thread: Grilled Pomps & Fried Blues
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05-03-2015, 03:56 PM #1Senior Member
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Grilled Pomps & Fried Blues
Whole pomps, gutted, washed, dried.
Sea salt, garlic powder, lime juice and olive oil, generously covered inside & out.
Wrap in aluminum foil and grill over high heat for 10-15min per side depending on size of fish.
Skin peels right off and the meat lifts off the bones.
One of the most delicious fish in the Gulf.
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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05-03-2015, 03:57 PM #2Senior Member
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Filleted Blues
Dip fillets in egg wash, dredge in seasoned flour
Fry till golden and flaky
Quit listening to people who say Blues are trash.
Money shots
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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05-03-2015, 05:42 PM #3Senior Member
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Good looking Pomps !! And you are absolutely right about the blues !!
oldfisherman likes this.
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05-03-2015, 11:01 PM #4Senior Member
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I filleted a couple of smaller Blues last summer and then felt bad about all the ones I had thrown back. Fried some of it and grilled some with blackening seasoning for tacos. I thought they were pretty good.
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This Thanksgiving, I'm thankful for an abundant fishery and a magnificent pier, from which to access that fishery. I'm thankful for the morning view of the sunrise and what a spectacular view it is...
Happy Thanksgiving!