Pompano. A small, plump, oily marine fish with a yellow to greenish-blue back. It has a deeply forked tail. It is fished in the Mediterranean, Caribbean and off the south east of North America. With its firm flesh it is suitable for many types of preparation, stands up well to baking and is frequently cooked en papillote.
"Japanese clam." This is the Manila clam, a variety of Pacific clam with a brown and white shell. It is about 6 cm (2") across. In the north of Spain this imported carpet-shell from the orient is being cultivated.
A dish from Brittany of poached clams on the half shell, stuffed with a mixture of finely chopped garlic, parsley and breadcrumbs and oil and then baked au gratin.
Pomelo. A citrus fruit similar in appearance to a grapefruit with one slightly pointed end. Once the thick skin is peeled, the segments need to have the tough leathery coating pulled away. Inside, the flesh can be deliciously sweet and juicy. It is better left for a few days after picking before it is eaten. There are pink and white versions. Is sometimes used in salads and savoury dishes.
Fresh grapefruit juice served as a drink, usually with a carafe of water and sugar to be mixed at the table.
