Red drum, channel bass, spottail, spotted bass, bull redfish; black drum, oyster drum, sea drum, gray drum
The flesh of small, very fresh red drum has an almost emerald-green tint. Meat of larger red drums is white with a red tint. The raw flesh of black drum is whiter, though that of both species cooks up snow white.Both the red and black drum have a sweet, mild flavor and firm, moist flesh, similar to snapper in texture. Some think the small “puppy” drums are sweeter and flakier than the larger “bulls.” Black drum meat is coarser than red drum.
Fresh: Gutted (head-on or off), Fillets (skinless or skin-on) Frozen: H&G, Fillets (skinless)
Mullet, Snapper, Croaker
Black and red drum can be used interchangeably, though black drum is more meaty and can hold up under almost any cooking method. Meat from larger drums is especially good in chowders or bouillabaisse. Drums carry trematode parasites, so they must be cooked to an internal temperature of 145°F. It’s not a fish you’d want to use for sashimi or ceviche.
Argentina, Central America, Ecuador, Mexico, United States, Taiwan
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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