Pangat na Pampano at Talakitok (Pompano and Trevally in Lime Juice and Spices)

Trevally (?talakitok?) also belongs to the ?Carangidae? family. They are blue-green dorsally and silvery white on the belly, with a yellowish sheen running along the length of the fish. A small dark blotch often appears on the upper gill cover. Trevally is a priced gamefish and pursuit by many Anglers, like me, all over the world. They are most abundant at depths of about 80 meters and are caught throughout the year. The fighting that will ensue after hooking the fist is one of the toughest and most adrenaline-pumping moments an Angler could experience.

Trevally have medium to soft fillets with low oil content. The flesh is marbled pink with a darker fat line that can be filleted out. They are excellent smoked. For peak eating quality, Trevally should be bled immediately after capture.

For this ?pangat? dish, the pompano and trevally I recently bought from the seaside road vendor and featured in my last post Mixed Bag of Fresh Fish, I believe, are perfect. The fish must be scaled, gutted, washed, drained and seasoned with salt. The few other ingredients needed composed of just: 5 pcs lime (calamondin and lemon are excellent too), juice to be extracted and strained, 2 pcs small sized ginger, peeled and mashed, 2 pcs mild chilies, 1 tsp salt or to taste and about ¼ cup water.