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Fresh water drum - recipes?
Posted on 7/26/25 at 9:11 am
Posted on 7/26/25 at 9:11 am
Anybody used freshwater drum (gaspergou) in a recipe? The thread about imported redfish got me thinking about it since I’m an inlander in TN and my redfish supply in the freezer is dwindling. This year I can’t get these things off my line when fishing. I keep thinking I need to keep some small ones and give it a shot. Any advice on prep, soaking them, or recipes? Next small one I think I’m going to blacken.
9
Posted on 7/26/25 at 9:14 am to Uroblast
goo is certainly edible, similar to black drum but a little muddier in taste. Keep the smallish ones and scale/gut/bake whole is the best way I think
the bigger ones are quite a bit less appetizing
the bigger ones are quite a bit less appetizing
Posted on 7/26/25 at 9:27 am to Uroblast
We have done them on the grill like redfish with scales on. They were ok. As said a little muddy and fishy but OK.
Posted on 7/26/25 at 9:37 am to Uroblast
I haven’t tried it, but I’d imagine court-bouillon would be my first attempt. Sometimes on a slow coastal fishing day, my kids would insist on keeping gafftop catfish, and that’s how I cook them. Turns out pretty good.
Posted on 7/26/25 at 9:40 am to Semper Gumby
quote:
I haven’t tried it, but I’d imagine court-bouillon would be my first attempt
This is how my late father-in-law would cook goo and it came out pretty good.
Posted on 7/26/25 at 11:25 am to Uroblast
Courtbuillion is about the only way to make them truly edible.
Posted on 7/26/25 at 11:50 am to Uroblast
For all the trouble to make a somewhat edible meal, I think I would just go to Publix and get a few fresh catfish fillets.
Less hassle and a much better result.
Or cut up some chunks of drum and see if you can catch a few cats yourself.
Less hassle and a much better result.
Or cut up some chunks of drum and see if you can catch a few cats yourself.
Posted on 7/26/25 at 2:03 pm to cgrand
quote:
the bigger ones are quite a bit less appetizing
Code for they can be rather strong/fishy tasting.
quote:
Gaspergou are commonly caught by Louisiana fishermen and are excellent table fare if prepared right (Hint: Don’t fry them.) They must however be handled properly. They die quickly out of water, even on a stringer or in a live basket.
Gou should be iced immediately after being caught. Their flesh has a high fat content and upon death, the fat oxidizes rapidly, especially in hot weather. Poorly handled gou quickly develop a “fishy” flavor.
Posted on 7/26/25 at 3:01 pm to Uroblast
Yes, ice immediately then courtboullion. My grandmother would make a gou courtboullion every Good Friday. I miss the old people.
Posted on 7/27/25 at 6:01 am to Capt ST
quote:Goo was a staple in our house and my dad would even buy it when he couldn't catch them. This was how we ate it nearly every time. Fried was a no go and blackened was just ok.
Capt ST
Courtbuillion is about the only way to make them truly edible.
Posted on 7/27/25 at 7:10 am to Uroblast
Courtboullion with the smaller ones. Make sure to skin them first
Posted on 7/27/25 at 7:35 am to Uroblast
What about making some kind of boulette, like a Gar Ball?
Posted on 7/27/25 at 7:45 am to Professor Dawghair
Go catch some crappie.
Posted on 7/27/25 at 11:36 am to Capt ST
Thanks FDB! Y’all are awesome. Didn’t think about courtbouillon. That probably is best. Have done that with catfish so makes sense. Still may blacken one first. Mincing, mixing and frying like gar balls is a good plan too. Will check back in with results.
Posted on 7/27/25 at 11:43 am to Uroblast
one more thing you can do if you want to get creative…scale, gut and head some small ones and rinse THOROUGHLY. Put them in a cheesecloth bag in a pot of water with crab boil and salt. Simmer for 30 mins, then remove the bag and pick the meat.
mock crabmeat
mock crabmeat
Posted on 7/27/25 at 1:05 pm to Uroblast
It’s weird you posted this hahahhaa I cleaned a goo this morning along with some reds and blacks.
I scale and gut. Score the sides. Leave the head on.
Sent a pic to some buddies and said “gonna do this like my pawpaw used to do often”.
And that is :
Baked in tomato gravy with shrimp. Then served over rice.
So canned tomato sauce, trinity, lemons. And I add jalapeños. Season the way you want.
Also season ya shrimp and add to the sauce.
Bake the goo. Halfway through, smother it in the gravy and shrimp. Finish baking in the sauce.
The goo will add a lot of rich fish flavor to the gravy.
I scale and gut. Score the sides. Leave the head on.
Sent a pic to some buddies and said “gonna do this like my pawpaw used to do often”.
And that is :
Baked in tomato gravy with shrimp. Then served over rice.
So canned tomato sauce, trinity, lemons. And I add jalapeños. Season the way you want.
Also season ya shrimp and add to the sauce.
Bake the goo. Halfway through, smother it in the gravy and shrimp. Finish baking in the sauce.
The goo will add a lot of rich fish flavor to the gravy.
This post was edited on 7/27/25 at 1:09 pm
Posted on 7/28/25 at 5:34 am to prplngldtigr
Damn, this sounds good!
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