Also called
🇲🇽🇦🇷🇪🇸Pámpano🇵🇹🇧🇷Pampo🇮🇹Leccia stella
Florida pompano is one of the most prized pan fish in American coastal cuisine, with buttery, rich white flesh and very few bones. It commands premium prices at Gulf Coast and Florida Keys fish markets. In New Orleans, pompano en papillote — cooked in a sealed paper bag with a cream sauce — is a classic Creole dish. The same name, pámpano, is used across Latin America and the Caribbean. It is typically pan-fried or grilled whole, and its compact size makes it ideal for single-portion cooking.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Pompanoprimary | Florida pompano — one of the most prized pan fish on the Gulf Coast; pompano en papillote is a New Orleans classic |
| 🇬🇧United Kingdom | Pompano | |
| 🇲🇽Mexico | Pámpano | Popular on both Mexico's Gulf and Pacific coasts |
| 🇦🇷Argentina | Pámpano | |
| 🇫🇷France | Pompano | |
| 🇪🇸Spain | Pámpano | |
| 🇵🇹Portugal | Pampo | |
| 🇧🇷Brazil | Pampo | |
| 🇮🇹Italy | Leccia stella | Mediterranean Carangidae closely related to the Florida pompano; the Florida species is sold as 'pompano' when imported. |
| 🇩🇪Germany | Pompano | Loanword used for the imported Florida species; not common in German fishmongers. |
Culinary substitutes
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