Panga Fish: The Famous Jamaican Grey Angelfish (Pot Cover)

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A person holding a large 4lb French Angelfish (Panga), showing its dark, gold-rimmed scales and flat, disk-like shape
Finally caught a 4lb Panga! Look at that gummy skin, ready for the Sunday pot

What Is Pot Cover Fish (Panga)?

The Grey Angelfish, locally known in Jamaica as Panga or Pot Cover, is a highly sought-after fish prized for its gummy, firm flesh and distinctive flavor. While internationally it is called the Grey Angelfish, in Jamaica it is considered special and often kept by fishermen for personal use, making it hard to find in markets. Unlike traditional “dinner fish” such as snapper or jack, Panga is not regarded as a prestige fish, though it is still expensive at $1,200 per pound and valued for its freshness and texture.

How to Prepare and Cook Pot Cover Fish

Watch video below how to prepare and cook Pot cover fish

Why Jamaicans Call Panga “Gummy”

The fish is associated with aphrodisiac qualities due to its gummy flesh, a belief common among Jamaican men. In Jamaica, the term "gummy" is the ultimate compliment for fish like this.

What “Gummy” Really Means

For those who aren't familiar with the local lingo, it refers to that rich, gelatinous texture that comes from the skin and bones when it's cooked down. It gives the sauce a thick, "sticky" quality that you just don't get with thinner, flaky fish.

Why Pot Cover Is Perfect for Brown Stew

That "gummy" quality is what makes it a superstar for Brown Stew. The skin holds a lot of collagen, which melts into the gravy.

Welcome to Jamaican Cookery: Unlocking Jamaica’s Kitchen Secrets and culture!

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