Cast Iron Black Drum
Black Drum are gray or black colored with a high arched back with slightly angled vertical light black stripes. They lack the spot on the tail which the Red Drum has.
The common name “Drum fish” comes from their ability to make a drumming sound during courtship or when pulled from the water. they do this by rubbing special muscles against an air bladder thus producing the drum-like sound.
Drum Fish can grow to nearly 5 feet and 95 pounds, but average size is 5 – 30 pounds.
Black Drum Fish have a mild, sweet flavor with firm flesh and large, moist flakes. It is comparable to Red Snapper. Very fresh Red Drum Fish have an emerald green tint to the raw flesh, while larger fresh Red Drum Fish have a red tint. The flesh of Black Drum Fish lack these hues of color and are simply white. The flesh of both species cooks up to pure white.
Both the Red Drum Fish & Black Drum Fish have similar flavors, but Black Drum has a coarser, meater flesh than the Red Drum. The smaller fish of both species tend to be sweeter and flakier.
- Black Puppy Drum Fish
- Olive Oil
- Pasture Butter
- Season both sides of the black drum filets. I used Chef Paul’s Seafood Magic.
- Place your cast iron skillet on a medium to high heat, coating the bottom with olive oil and two tablespoons of butter.
- Place the drum in the skillet. Cook for 5 minutes and flip. I squeeze lemon over the fish at this point.
- Cook for another 5 minutes and flip again. Squeeze more lemon.
- Cooking time is really contingent upon the thickness of the fillets. Experience will be your guide. If need be take your metal spatula and cut into part of the filet to see if it is done.