THE FISH LIST PORTAL

 

BLACK DRUM

Black Drum is the heavyweight bruiser of the Drum family — a true coastal elder that can live over 35 years and grow to more than 90 pounds. Despite their impressive size and age, these fish are locals through and through, sticking close to bays, estuaries, and tidal inlets, especially along the coast of North Carolina.

They’re easily identified by their chin barbels — sensory whiskers that give them a certain scruffy charm (imagine the ocean’s version of a soul patch) — and their bold vertical stripes in youth, which fade to a silvery gray as they mature. As bottom feeders, Black Drum graze on the best of the seafloor buffet: mussels, crabs, oysters, and clams. This shellfish-heavy diet imparts a subtle sweetness to the meat, which is mild, moist, and flaky with a satisfying bite.

Culinarily, Black Drum is a workhorse — equally at home in rustic comfort food and elegant plating. It’s fantastic in chowders, curries, or seafood stews, where it holds its texture and soaks up bold flavors. But it also excels with simpler treatments: baked with lemon and herbs, pan-fried in butter, or grilled over open flame for a touch of smoke. Think of it as the coastal cousin of cod — with a bit more backbone.

Whether you're feeding a crowd or building a rich, soulful dish, Black Drum delivers both substance and flavor.

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

Recipes we like

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

Booze pairings

With Red Drum’s mild, sweet flavor, balance is key. Light reds like Pinot Noir, Beaujolais, or Gamay offer subtle fruit without overwhelming, while crisp whites; Sauvignon Blanc, dry Riesling, Picpoul - bring brightness and lift. For sparkle and elegance, Champagne pairs beautifully, especially with fried or seared preparations. Among spirits, gin complements smoked or herb-laced dishes, while bourbon or Irish whiskey enhance simple, buttery flavors. Aged rum suits tropical takes, with coconut or spice.

For something unexpected: try a dry sherry like Fino - salty, nutty, and surprisingly perfect with seafood.