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re: Does black drum taste any good?
Posted on 1/20/14 at 5:35 pm to we_geaux_harder
Posted on 1/20/14 at 5:35 pm to we_geaux_harder
As stated previously above, excellent eating. They do get "wormy" at 25 inches plus, but so do big specks. I tend to throw them back at the 30 inch or larger range not because of the worms, but because I usually end up having to use a damn hacksaw to get through that stiff bone in filleting.
In fact, though, there was a stink around LA a year or so ago when it was revealed that some restaurants were serving black drum but advertising as redfish. I know this for quite some time, but I say who gives a shite. While a redfish is a beautiful, gold and at times tealish mixed in color, and a black drum is plain ugly, black drum is a very pretty white meat, while redfish is bloodier.
In other words, deep fry or marinate with lemon, red pepper and salt and cook on grill. ENJOY!
In fact, though, there was a stink around LA a year or so ago when it was revealed that some restaurants were serving black drum but advertising as redfish. I know this for quite some time, but I say who gives a shite. While a redfish is a beautiful, gold and at times tealish mixed in color, and a black drum is plain ugly, black drum is a very pretty white meat, while redfish is bloodier.
In other words, deep fry or marinate with lemon, red pepper and salt and cook on grill. ENJOY!
1
Posted on 1/20/14 at 6:14 pm to ragincajun03
I don't keep them either that big but normally in the 27-30 range they are being targeted. Like fishing with some of those guides in Cocodrie. That is the breeding stock anyway.
I had a dozen speckled trout last week with worms. They were large 3-4 pound fish. I cook them.
For a small drum I filet them all the way out and clean them up. Cut filet into about three pieces and season. Melt a couple of sticks of butter in a bowl and season butter. Dry cast iron skillet, outside, medium to high heat but I don't get it as hot as some think it needs to be. Run a couple pieces of fish through butter and toss in skillet. Couple minutes flip, minute or two more remove and eat. Between batches I use paper towels to wipe out the burned butter so the fish don't get bitter.
More bronzed than blackened. I've had too many burned pieces of fish passed off as blackened and been told that's the way it's supposed to be.
I had a dozen speckled trout last week with worms. They were large 3-4 pound fish. I cook them.
For a small drum I filet them all the way out and clean them up. Cut filet into about three pieces and season. Melt a couple of sticks of butter in a bowl and season butter. Dry cast iron skillet, outside, medium to high heat but I don't get it as hot as some think it needs to be. Run a couple pieces of fish through butter and toss in skillet. Couple minutes flip, minute or two more remove and eat. Between batches I use paper towels to wipe out the burned butter so the fish don't get bitter.
More bronzed than blackened. I've had too many burned pieces of fish passed off as blackened and been told that's the way it's supposed to be.
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