In this episode, we interview Scott MacCalla and discuss the influences that shaped him as a guide, a lifetime of fishing the Mosquito Lagoon, tips on scouting, the significance of the “little things,” and his pan-seared Pompano recipe (See below). Help us out by sharing the podcast and leaving us a review on iTunes.
Scott’s Fresh Pompano Recipe
- Gill & Gut. Cut the tail off and score it.
- Rub with olive oil.
- Generously season with Everglades seasoning.
- Stuff gut cavity with Lemon-bomb (or something citrusy).
- Sear both sides in a cast iron in bacon fat.
- Cook at 400′.
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