Culinary Uses & Everyday Applications
Whole Pompano is a versatile seafood suited to traditional steaming, pan-searing, roasting, baking, and grilling.
♨️ Simple Steamed Pompano
Steam whole with ginger, scallions, and light soy sauce for a classic preparation that highlights the fish's mild flavor and tender texture.
📜 Oven-Baked En Papillote
Bake in parchment paper with citrus, garlic, and herbs to gently cook the fish while retaining moisture and aroma.
🫑 Pompano Escabeche
Pan-fry and finish with a sweet-and-sour sauce, peppers, and vegetables for a traditional Filipino-style seafood dish.
How to prepare & cook whole pompano
01Thaw & Prepare: Thaw overnight in the refrigerator. For faster thawing, keep the fish in a sealed, leak-proof package and submerge it in cold water. Pat thoroughly dry with paper towels and make 2 to 3 shallow diagonal cuts through the skin on both sides.
02Steam, Pan-Fry, or Bake: Cook using your preferred method:
- Steam: Place the fish on a heatproof plate with ginger and scallions. Steam over simmering water for approximately 12 to 15 minutes, or until the thickest part reaches 63°C (145°F) and the flesh flakes easily.
- Pan-Fry: Heat oil in a skillet over medium heat. Fry the seasoned fish for approximately 6 to 8 minutes per side, depending on its size, until the skin is golden and the thickest part reaches 63°C (145°F).
- Oven Bake: Preheat the oven to 204°C (400°F). Place the seasoned fish on a baking sheet lined with parchment paper. Brush with oil, fold the parchment around the fish to create a loose packet, and bake for approximately 15 to 20 minutes, or until the thickest part reaches 63°C (145°F).
03Rest Before Serving: Allow cooked pompano to rest for 2 to 3 minutes before carving or serving whole. The flesh should be opaque and separate easily from the bone with a fork.
*Cooking times are approximate and vary depending on fish weight, thickness, starting temperature, and cooking method. Use internal temperature as the final guide.
Recipe: Oven-Baked Pompano en Papillote
10 min Prep | 15–20 min Cook | Serves 2–3
Ingredients
- 1 whole GERALD.ph Whole Pompano, (thawed)
- 1 tbsp olive oil
- 1 lemon, thinly sliced
- 2 cloves garlic, sliced
- Fresh parsley or dill
- Salt and black pepper
- Parchment paper
Directions
01Preheat oven to 200°C (400°F).
02Pat the fish dry and season inside and out with salt and black pepper.
03Place the fish on a large sheet of parchment paper. Add lemon slices, garlic, herbs, and olive oil. Fold the parchment tightly to create a sealed packet.
04Place the packet on a baking tray and bake for approximately 15 to 20 minutes, depending on the size of the fish, or until the thickest part reaches 63°C (145°F) and the flesh flakes easily with a fork.
05Release the steam carefully when opening the packet, then serve immediately.
| Average Nutritional Values (raw, edible flesh) | Per 100 g | % DV* |
| Calories | 164 kcal | 8% |
| Total Fat | 9.5 g | 12% |
| Saturated Fat | 3.5 g | 18% |
| Cholesterol | 50 mg | 17% |
| Sodium | 65 mg | 3% |
| Total Carbohydrates | 0 g | 0% |
| Dietary Fiber | 0 g | 0% |
| Sugars | 0 g | — |
| Protein | 18 g | 36% |
| Vitamin D | 11 µg | 55% |
| Calcium | 22 mg | 2% |
| Iron | 0.6 mg | 3% |
| Potassium | 381 mg | 8% |
*Percent daily values are based on a 2,000-calorie diet.
Storage
Proper frozen storage helps maintain product quality.
01Keep Frozen: Store continuously at −18°C (0°F) or below until ready to thaw and prepare.
02Keep Sealed: Keep in the original vacuum packaging until thawing to help minimize moisture loss and reduce the risk of freezer burn.
03Delivered Frozen: Delivered via cold-chain logistics across Metro Manila or available for pickup in Makati City.
Shelf Life
Refer to the product packaging for the applicable best-before date.
01Frozen Storage: Store at −18°C (0°F) or below and consume before the best-before date indicated on the packaging.
02After Thawing: Thaw under refrigeration and consume within 24 hours for best quality.Keep the fish in a tray or container to catch any excess liquid. Avoid refreezing after it has been completely thawed.
03After Cooking: Refrigerate leftover cooked pompano in an airtight container and consume within 1 to 2 days.
