“They are relatively easy to grow,” said Dan Benetti, director of aquaculture at the University of Miami, said of emerging species pompano.
“Technology has been mastered both here [in the United States] and abroad, the cycle's been closed," he told IntraFish. "It’s a great species. Of all the fish we’ve worked with, they seem to be one of the hardiest, they’re good larval rearing with good survival.”
As for taste, all the producers agree the fish is a premium product.
The pompano’s meat is more tender and soft than cobia, said Jorge Alarcon, marine director at Marine Farms Vietnam, but you can eat the skin or grill the whole fish, and the quality is high in terms of nutritional composition -- it’s high in omega-3 fatty acids, has a flaky soft texture and a mild flavor.
So
