- Recipes
Smoked African Pompano Ribs
Zachery Dyke
What Are African Pompano Ribs?
African Pompano ribs are an often-overlooked cut that can deliver some of the richest flavor on the fish. Taken from the rib section near the belly and collar, they hold tender meat between the bones with a slightly higher fat content than the fillets. When trimmed properly, the ribs cook beautifully and reward those willing to pick around the bones with juicy, flavorful bites. Instead of discarding this section during cleaning, many seafood lovers save the ribs as one of the best hidden cuts on the fish.
In the kitchen, African Pompano ribs are excellent grilled, smoked, broiled, or roasted at high heat. Simple seasonings like salt, pepper, garlic, citrus, and herbs work well, while marinades such as teriyaki, jerk, or chili-lime can add bold flavor. The bones help protect the meat during cooking, keeping it moist while creating crispy edges and caramelized surfaces. Serve the ribs hot with dipping sauce, rice, or fresh vegetables for a dish that makes full use of the catch and highlights the natural richness of African Pompano.
Frequently Asked Questions
The Inspiration For This African Pompano Ribs Recipe
I’ve always been a big fan of pork ribs, since I was a little kid. It wasn’t until about 3 or 4 years ago, that I discovered how delicious smoked fish ribs were, as well! The ribs are an often overlooked part of the fish that commonly get thrown away after the fish has been filleted. Sometimes, with smaller fish, it makes sense to leave the rib meat on the fillet and just remove the bones. With larger fish, however, such as this African Pompano, it makes sense to remove the ribs separately, and serve them as their own meal.
How I Got This African Pompano While Spearfishing
This was one of the most special fish I have ever harvested. I had gotten off work around 3pm, and my buddy and I decided we wanted to go fishing/spearfishing on a chunk of reef in about 55ft of water off Long Key. The afternoon started pretty slow, and while the water was already clear, the viz continued to get better with the tide.
I had a flasher rig deployed off the anchor line in hopes that a mackerel or Yellow Jack would come in, but the main species I was looking for this day, was Black Grouper. I made a dive down near the flasher rig and headed straight to the bottom to see if a Mutton Snapper or a Black Grouper would come in. To my surprise when I got to the bottom, I looked up to see a school of huge African Pompano!
Without hesitation, I immediately shot the closest one to me, though they all were in range. By the time I got to the surface, he had just about spooled all the line off of my reel, and the fight was on. I yelled to my buddy that I had an AP on. He was fishing on the boat, so I told him to pull the anchor because the fish was starting to drag me away.
After about 20 minutes of tug-of-war, (I didn’t know how good the shot was and I didn’t have another gun), I finally got my hands on him! I couldn’t believe how big he was or the fact that I saw him on the reef in only 55ft. I bled him, threw him in the cooler and headed back to the dock. This fish made several meals for everyone in the neighborhood over the next week including this African Pompano ribs recipe.
Other Parts of African Pompano Worth Trying
Beyond the fillets, African Pompano has several underrated cuts that are well worth saving and cooking. The collar is one of the best, offering rich, tender meat near the head and shoulder area that becomes incredibly flavorful when grilled or roasted. Cheeks are another prized section, known for their soft texture and buttery bite. The head can also be used for soups, stocks, and broths, adding deep seafood flavor that would otherwise go to waste. These cuts are popular among cooks who appreciate getting the most from every fish.
The belly section is also worth trying, especially for those who enjoy richer meat with a slightly higher fat content. It can be grilled, seared, or used in rice bowls and tacos for extra flavor. Bones and frames are valuable for making stock, while smaller trimmings can be turned into fish cakes, dips, or chowders. Using these lesser-known parts not only creates more meals from one catch, but also reflects a full-use approach that respects the fish and rewards the cook with unique flavors and textures. Enjoy this African Pompano ribs recipe:
Smoked Teriyaki African Pompano Ribs
