Are Black Drum Fish Good to Eat? A Guide to This Underrated Catch

As an avid inshore angler, few sights get my heart pumping like spotting the unmistakable silhouette of a big black drum cruising the flats. Nicknamed “big uglies,” black drum can grow to mammoth sizes topping 100 pounds But while fun to catch, a big question looms when reeling one in – are black drum good eating?

As a species black drum are often considered mediocre table fare, especially the larger fish. But in reality, their reputation is partly undeserved. Smaller drum make for fine eating, and even the giants can be palatable with proper handling.

In this article, I’ll share some guidance on how to prepare black drum along with tips on their flavor, texture, and culinary versatility Read on to learn if this underrated inshore species deserves more love at the dinner table.

First, a quick overview of black drum (Pogonias cromis) for those unfamiliar with this iconic gamefish. As their name suggests, these fish have dark, charcoal-colored bodies with a hint of iridescence. Their most distinguishing feature is the “chin grooves” present on their lower jaw.

Black drum are widespread throughout the Atlantic from New England to Florida and across the Gulf Coast. They frequent inshore waters, salt marshes, estuaries, and coastal surf zones.

While juveniles feed on shrimp, crabs, and other small marine life, adults become bottom-feeders, using specialized teeth to crush and eat mollusks, crustaceans, and fish.

A Fast-Growing Species

Black drum grow quickly, potentially topping 50-60 pounds. The world record is 113 pounds caught in Louisiana. They live 30-40 years, longer than many inshore species.

While drum of all sizes will readily take bait, those over 50 pounds favor crabs and become increasingly wary of traps and hooks with age. Patience and stealth are required for the true monsters.

Are Black Drum Good Eating?

The opinion of black drum as table fare largely comes down to two factors – size and handling. Let’s take a closer look:

Smaller Fish

Drum under 10-15 pounds offer the best eating. The flesh is lean, firm, and mild flavored with a delicate sweetness. The meat holds up well to grilling and sautéing. Smaller drum compare favorably to redfish, snapper, and other prime inshore eats.

Larger Fish

Over 15-20 pounds, drum flesh often becomes inconsistent. Dense concentrations of dark red meat marbled with white bands appear. The flesh turns oilier with more fishy odor. Meat near the skin and belly may take on a soft, mushy texture.

However, larger drum can still produce decent fillets by carefully trimming away any dark, off-colored portions. Freezing the fillets for 24-48 hours helps firm and solidify the texture. Proper handling is key.

Biggest Concerns

Besides texture, larger drum present two challenges:

• Worms – Spaghetti worms imbedded in the flesh become more common over 25 pounds. They look like white earthworms up to 2 inches long. The worms are harmless if cooked, but unsightly.

• Difficult Cleaning – The thick scales, armored skin, and heavy head bones make cleaning challenging. Fillet yield is lower than expected for their size.

So while the mediocre reputation is somewhat deserved for monster drum, smaller individuals still provide quality eating. Dividing fillets into portions for tacos, fish dip, soups, and other dishes makes good use of their meat.

Black Drum Flavor and Texture

Let’s take a closer look at the unique flavor and texture profile of black drum:

Flavor

When properly handled, black drum have a mild, delicate, slightly sweet flavor. There’s a subtle briny undertone from their crustacean diet. The taste is relatively light and neutral versus strongly fishy.

Texture

The flesh has a firm yet still moist and tender texture when cooked. Think of drum like a cross between grouper and snapper – solid with substantive bite but not overly dense or chewy. The fine flake pattern allows drum to absorb seasonings readily.

Appearance

Raw fillets have a light pinkish-gray hue. The color turns creamy white with faint peach undertones once cooked. You’ll notice distinct marbling striations running the length of fillets. The appearance is similar to redfish.

Best Cooking Methods for Black Drum

To bring out the best attributes of black drum, stick with moist-heat cooking methods. Some top preparation choices include:

• Pan Searing – Cooks drum with a crisp, browned exterior while keeping the interior tender. Great for fish tacos or on a salad.

• Grilling – Imparts light smoky flavor. Charring the skin gives strong flavor contrast to the mild flesh.

• Baking/Broiling – Encasing in foil or broth keeps drum fillets moist. Cool briefly before flaking flesh.

• Sautéing – Quick cooking in a pan with vegetables, spices, or sauce. Great for fish and shrimp stir fries.

• Stews and Soups – Extended gentle simmering allows drum to contribute its briny sweetness to broths.

Avoid prolonged baking, broiling, or grilling without moisture, which can dry out drum fillets and toughen the texture. The firmness of black drum takes well to most spice rubs, sauces, and marinades too.

Best Ways to Prepare Large Black Drum

If you do land a giant black drum, there are still options for an edible meal:

• Carefully trim away any discolored portions of flesh before cooking.

• Soak fillets in salted milk overnight to help draw out oiliness. Rinse thoroughly before cooking.

• Consider making fish dip, patties, or fried nuggets rather than fillet entrees. The texture flaws become less noticeable.

• Use big fillets for fish stew or soup. Simmering helps soften and infuse the drum flavor into broth.

• If making drum cheeks, remove the thick jaw skin after cooking for easier eating. The meat beneath still retains its soft texture.

A little extra TLC goes a long way with the behemoths. Don’t be afraid to get creative to make their size an eating advantage.

What Does Black Drum Taste Like?

To give you a better idea of its flavor, here are some classic seafoods that black drum taste comparable to:

• Redfish – Very similar mild, sweet profile and firm texture once cooked. No surprise since they’re close cousins.

• Speckled Trout – The trout has a bolder, more pronounced flavor, but the buttery fishiness is similar.

• Sheepshead – Similar dense, flaky meat texture. Sheepshead have a stronger musky taste from their shellfish diet.

• Bluefish – Oiler and “fishier” than drum with a dominant flavor, but related briny taste.

• Grouper – The premium deepwater groupers have a cleaner, sweeter profile, but the firmness and large flake sizes are comparable.

Overall, well-handled black drum align more closely with premium eating fish than their unfair reputation would imply. Just don’t expect the incredibly mild, delicate flavors of a snapper or flounder. Their unique taste and texture deserves appreciation!

Health Benefits of Eating Black Drum

Beyond tasting good, black drum provide excellent nutritional value. Here are some of the top health benefits this fish offers:

• High lean protein content – A 3-4 ounce serving provides over 20 grams of filling protein.

• Rich in B vitamins – Excellent for maintaining energy levels and nervous system health.

• Provides selenium and zinc – Trace minerals that strengthen immune function.

• Anti-inflammatory omega-3 fatty acids – Help reduce risk of chronic disease.

• Calcium for bone density and muscle contraction.

• Low in mercury – Much less contamination risk versus large open ocean predators.

Black drum make a nutritious substitute for fatty pork or red meat. The combination of protein, minerals, and anti-inflammatory compounds benefit a number of body systems. So go ahead and enjoy this hearty inshore fish!

Prepping and Cooking Your Black Drum Catch

If you’re fortunate enough to catch a tasty-sized black drum, here are some tips to prepare it perfectly:

Cleaning and Filleting

• Use an electric knife or very sharp blades – drum have large, tough scales.

• Trim away all dark flesh portions – they taste poor. Watch for worms.

• Cut into portions no thicker than 1 inch – helps prevent drying