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Do you freeze them? Are they only good fresh? How do you like to cook them?

Like to gash them in a hatch pattern and season and add some butter and bake'm

Never froze them...sure vacuum bagging would be better.

They are only good fresh... I'll pick up whatever you cant finish today.

Really, I have vaccumed sealed them whole- just gut them like a bream.
Good for quite a while.

More importantly - Where did you get them?!?

OH..., I ain't got none yet! Planning on some serious surf fishing. i remember as a kid we had a restaurant and served pompano. I just don't remember if they were frozen or not. We broiled them I know that, and they wuz good cuz...

I am usually camping when we get 'em, so grilling is the way I've had 'em. Can't go wrong with a little butter, garlic, lemon pepper, and citrus.

I usually leave them whole skin on.
Score them like chalk said, Lemon, Butter and old bay.
Just lemon, butter, a little white wine, salt and pepper is good to.
Wrap in foil and bake or grill- 350 for about 45min.


Pompano en Papillote is a classic:
http://www.saveur.com/article/Recipes/P ... ment-Paper

I've tried this a few times and really like the results:

Head and gut the fish, leaving the skin on. Use a butter knife to gently scrape the scales off and rinse thoroughly. Spread parchment paper on the counter and sprinkle liberally with kosher or sea salt. Spread a thin layer of mayo over both sides of the fish and press both into the salt to cover (you might have to sprinkle more by hand).

Cover the fish with the parchment paper and bake for 45 minutes at 350 degrees in a glass baking dish. The salt/mayo mix seals in the moisture, but peels off with the skin when you get ready to serve. It's delicious. Serve with a fresh green salad, a scoop of rice and a nice bottle of wine. So easy, even a cave man can do it and you'll be a big hit with the wife/GF.

So.....has anyone actually frozen some? I guess you just have to eat them all when you catch some!

Yes, I have frozen a few but prefer to eat fresh. If you do freeze, definitely vacuum bag carefully because the meat is delicate and easily freezer burned.

I have frozen them too. I always freeze my fish in salted water. Even fresh water fish. Never had freezer burn.
There is a strip of head meat that extends over the eyes, toward the mouth. Best meat on the fish.

I freeze my fish in fresh water, and they are always good.

They are good when frozen. I wrap the filets with plastic wrap, freeze them on a rack in the freezer, then put the individual portions in a ziploc bag for storage. I only keep them two months at the most. Fresh is better, though.

I have seen them frozen whole at asian markets up north.