Cleaning Pompano page 2
written by Frosty

Step 3

Turn the fish around with it's "back" toward you. Now where you made your cut behind the fin, insert the knife here and cut around and towards the top of the head.

Pompano have a lot of meat on top of the head and it is usually wasted. I will show you how to easily save this meat and savor it's flavor along with the rest of the fish.

Step 4

The fish's skull and gill plate are bony and are easily felt with the fingers and the knife while cutting. Where the bony part ends, the meat begins. You will need to make this cut at an angle. Not straight up and down or flat. (See previous pic).

Here is a close-up of the cut...I cut all the way up to the end of the fish's nose...dang near to it's upper lip.

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