Black drum is an excellent seafood choice because it offers many nutritional benefits without sacrificing taste. When cooked to medium-well doneness, it becomes tender and flakes easily but does not absorb much oil or fat. It can be served virtually any way: fried, grilled, steamed, stewed, soy sauce, and ginger for a Japanese-style dish.
It goes well with cornbread as stuffing in fish sandwiches or can even be used as a crab-cake substitute. When cooking black drum fish, take care to clean them well before cooking as they may contain parasites that can be harmful if consumed raw. It is safe to cook black drum because it is thick with scales that prevent the meat from coming into contact with water. It only takes a few minutes to cook because it does not require much cooking time before being taken off the heat and transferred onto dishes for serving.
Black drums can be prepared in many ways, including deep-frying, pan-frying, grilling, and baking. To pan-fries, heat some cooking oil in the skillet over high heat and then add black drum fillets that have been dipped in egg whites mixed with breadcrumbs may also substitute cornflakes.
Baking may also be done in the oven at degrees Fahrenheit for about 45 minutes or so, depending on the thickness of your fillets and desired doneness. The first step is to find out where the best place to buy fresh, wild-caught Black Drum in your area. When buying a black drum from your local store or supermarket, be on the lookout for signs of spoilage such as an ammonia-like smell or slime around its underbelly.
Choose an area in your refrigerator with the lowest temperature possible because black drums prefer cold temperatures. The best way to cook this fish would be to fry it in butter or olive oil until the meat flakes apart and becomes crispy on both sides. The freshwater drum a. Drum activity peaks in early summer in west Michigan. The lower section of large rivers like the St.
Joseph and Grand, drowned rivermouth lakes like Muskegon Lake and Lake Macatawa, and any pier along the coast of Lake Michigan can be very productive for fish ranging from 2 to over 12 pounds.
Although some anglers have caught on the sporting qualities of this unique native fish, very few are aware that freshwater drum can make a surprisingly good meal. A quick Internet search reveals a lot of conflicting information on the merits of drum as table fare.
Some people report regularly eating and enjoying freshwater drum, and others report trying it once and never again due to a bad experience. Both ends of the spectrum make sense based on my own experience and the limited science-based literature available on the subject. Freshwater drum can be filleted in the same way as any other fish. Although the fillets are mostly bone free, they are also thin relative to the size of the fish.
As with other gamefish, the dark red meat near the skin sometimes called a mud line should be removed along with the skin to improve flavor and reduce contaminants. The texture of small to mid-sized drum 12 to 17 inches can be described as firm or somewhat meaty in comparison to the more flaky texture of walleye and bass of a comparable size. Black Drum tastes very similar to Redfish. Black Drum has a mildly sweet flavor with firm meat that flakes into large chunks when cooked.
We think it is delicious! Black Drum and Redfish, also known as Red Drum, are from the same family, hence the flavor similarity. The larger, older Black Drum are not as good for the table as the smaller ones because the flesh gets tougher as the fish ages.
Black Drum live mainly in the brackish waters on the coasts of the western Atlantic. From as far north as Nova Scotia and south to Argentina, the highest concentrations are found on the Texas coast, where they spawn in Feb and March. The larger Black Drum favor the higher salinity further out in the estuaries, seeking oyster beds and other plentiful food resources.
The younger Black Drum also like to hide around piers, docks and other structures. If you want to learn more about catching Black Drum, check out our Black Drum fishing rigs article and our article on kayak fishing for Redfish. The preparation of Black Drum can be a bit time-consuming with the larger fish. The larger they get, the more difficult removing the scales can be. This can have a big impact on what Black Drum tastes like. Pan-fried in butter, Black Drum fillets, simply seasoned with just salt, pepper, and lemon juice with a french salad makes a great light lunch.
Another simple way to cook Black Drum is to do without skinning the fish at all and serve it in the half shell. On an open flame, skin-side-down with garlic butter spooned over the top as it cooks. He and his family made some amazing dishes, each one offering more exciting and flavor combinations than the last. The star of the show was the Red Snapper Creole Stew, which has such a similar flavor to Red Drum and the smaller Black Drum that I almost exclusively pair these fish with island-style spices.
The Curry Goat that his mother spiced to perfection made me question whether Lamb really is my favorite meat! Honku Charl prepared the Red Snapper with a rub made by grinding Peppercorns, Coarse sea salt, and 5 or 6 of the seeds from the scotch bonnet peppers together in a Pestle and Mortar.
He then quickly pan-fried the fish in butter to seal in the flavor and set it aside. Once translucent, he added the Scotch Bonnets and spices and left them to infuse for a minute. Ice keeps them fresh and tasty.
Fillet each fish, just as you would a bass, and then trim all dark reddish flesh from the outer side of each fillet. This takes a bit of time, but is well worth it. The thick, bone-free pieces of light-colored meat thus produced are delicious in casseroles, soups, with sauce, or simply broiled and served with butter and lemon.
The delectable recipes offered here will make you a believer. Give a Gift Subscriber Services. See All Other Magazines. See All Special Interest Magazines. This means you have the option to read your magazine on most popular phones and tablets. To get started, click the link below to visit mymagnow. Get Digital Access. Subscribe To The Magazine. More Articles From Fish. In a large pot, bring to boil enough water to cover the amount of fish you are serving.
Season the water with shrimp and crab boil, following the instructions on the bottle. Place the strips of fish into a wire basket and drop the basket into the seasoned water.
Let the fish cook only long enough so it turns opaque and begins to flake. Remove the pot from the fire, and let the fish soak for about 15 minutes to pick up the seasonings. Then take the fish basket from the water and allow the pieces to drain.
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