Crosshairy
Well-Known Member
We kept a ~2-3 lb drum caught beneath Pickwick Dam on Sunday night to do some culinary experimentation with. I've heard folks say recently that it is a pretty palatable fish, but I've grown up throwing them back as "trash fish" that no one ate.
My brother and dad were the cooks, since I worked late. They grilled half of it, and breaded & fried the other half.
In general, the flavor was fine - very mild. The biggest downside was the texture. It was very firm, with a sort of rubbery feel to it when eaten in big pieces.
I think the best use of the fish would be in small pieces, like fish stew/chowder, or fish tacos. My brother agreed, as he didn't enjoy the texture. My dad and I thought it was fine, but not as good as the bluegill, largemouth, and white bass that they had also cooked.
My final verdict - I would eat it again. I advise you to steer away from larger drum...they even SMELL different... This one had no odor and was a good candidate for eating based on size. I would compare it to the eating size of the juvenile black drum (saltwater) that have the stripes down their sides (which are very good, actually).
My brother and dad were the cooks, since I worked late. They grilled half of it, and breaded & fried the other half.
In general, the flavor was fine - very mild. The biggest downside was the texture. It was very firm, with a sort of rubbery feel to it when eaten in big pieces.
I think the best use of the fish would be in small pieces, like fish stew/chowder, or fish tacos. My brother agreed, as he didn't enjoy the texture. My dad and I thought it was fine, but not as good as the bluegill, largemouth, and white bass that they had also cooked.
My final verdict - I would eat it again. I advise you to steer away from larger drum...they even SMELL different... This one had no odor and was a good candidate for eating based on size. I would compare it to the eating size of the juvenile black drum (saltwater) that have the stripes down their sides (which are very good, actually).
