THE FISH LIST PORTAL

 

DRUM…there’s more than one.

Red Drum, also known as Redfish or Spottail Bass, is a popular fish found along the coastal waters of the Gulf of Mexico and the southeastern United States. It has a mild, sweet flavour with a firm texture that holds up well to various cooking methods. The fish is easily recognisable by the large black spot near its tail, which gives it its "spottail" nickname. Red Drum can be grilled, baked, pan-seared, or even used in stews and chowders, making it a versatile choice for any seafood lover. I’ve prepared it with a lemon sauce before, very simple.

The heavyweight of the Drum family, Black Drum can live over 35 years and grow to impressive sizes. Sporting chin barbels - think of them as the ocean’s soul patch - and striking vertical stripes when young, these fish are coastal locals, spending their lives in the bays and inlets of North Carolina. As bottom feeders, they feast on mussels, crabs, oysters, and clams, which gives their meat a natural sweetness and a lovely flaky texture. Perfect in soups, chowders, or curries, black drum also shines baked, grilled, or pan-fried – a versatile fish with serious flavour.

Black Drum Summary

  • Flavour: Mild, slightly sweet, and somewhat briny - stronger than flounder but milder than Redfish

  • Texture: Firm and meaty, with large flakes

  • Fat Content: Moderate - moist and satisfying without being oily

  • Aroma: Fresh and faintly oceanic; can develop a stronger scent in older fish

  • Colour (Raw): Pale to greyish-white flesh

  • Colour (Cooked): Turns white and flaky when prepared

  • Culinary Versatility: Holds up well to grilling, blackening, baking, and frying; works well with bold seasonings, citrus, Cajun spices, and herb butters

Red Drum (Redfish) Summary

  • Flavour: Mild, sweet, and slightly nutty — more pronounced than flounder but still delicate

  • Texture: Medium-firm and moist, with a fine, flaky grain

  • Fat Content: Moderate — adds richness without being greasy

  • Aroma: Clean, with a subtle ocean scent when fresh

  • Colour (Raw): Pinkish to off-white flesh

  • Colour (Cooked): Turns white and flaky

  • Culinary Versatility: Very versatile — ideal for grilling, blackening, pan-searing, baking, or frying. Pairs well with bold spices (like Cajun or Creole), citrus, butter, and herb-based sauces

Booze Pairings

Light-bodied reds like Pinot Noir, Beaujolais, and Gamay offer subtlety without overpowering the dish. Crisp whites such as Sauvignon Blanc, Riesling, and Picpoul bring bright acidity, while sparkling wines like Champagne add elegance and lift. Among spirits, gin suits smoked Red Drum, whiskey or bourbon enhances simple flavours, and rum complements a variety of preparations. 

Recipes We Like

This: Black Drum Menuière with Crawfish. You can get the Crawfish from us! Or Creamy Cajun Black Drum. Yum!!