04-02-2014, 10:07 PM
04-03-2014, 07:25 AM
I don't have one...but search for a southern recipe. I do know people in the southern states eat them often...and I'm sure they have some tasty recipes. Instead of searching by "freshwater drum", use "gaspergou" instead.
Maybe something like this? Whether it is etoufee or courtbouillon, the ingredients and steps looks about the same. Anything cajun is good in my book.
http://www.realcajunrecipes.com/recipe/g...e-etoufee/
http://www.foodandwine.com/recipes/gaspe...rtbouillon
Here's something else:
http://www.basspro1source.com/index.php/...water-drum
"For many years, I released all the drums I caught, believing they were too bony to eat – a fallacy based on information I often heard when I was a youngster. In fact, drums do not have the many small Y-bones found in carp and suckers. Filleting your catch and removing all dark red meat along the lateral line produces boneless fish that when cooked is firm, not flaky, and delicately flavored. I find it comparable to redfish, the drum's saltwater cousin, and consider it delicious grilled, broiled, baked, fried, smoked or made into chowder or bouillabaisse.
For the best taste, place your catch on ice immediately. If you put 'gous in a wire basket or on a stringer, they quickly die, and the flesh soon spoils.
My favorite drum recipe is Mock Crab Meat. Bring to boil enough water to cover the amount of fish you are serving. Season the water with shrimp and crab boil, following the instructions on the bottle. Drop the fish, which has been cut into finger-sized strips, into the seasoned water. Cook 3 to 5 minutes, then remove the pot from the fire, and let the fish soak for 15 minutes to pick up the seasonings. Drain, chill and serve with seafood cocktail sauce or hot melted butter.
Because their flesh is similar to that of redfish, freshwater drums also substitute well in blackened redfish recipes. My family likes drum fillets simply brushed with butter, seasoned with lemon-pepper and grilled."
I've always said freshwater drum is similar to redfish and they get little respect. Glad to read the above statement!
I would limit consumption of freshwater drum if their local diet is gobies and zebra mussels though. Drum can pick up botulism from that diet. The bacteria spores can be killed by cooking...but has to be at heat greater than 85C for more than 5 minutes. Other worries I would have is the contaminant levels built up from a diet of zebra mussels.
Maybe something like this? Whether it is etoufee or courtbouillon, the ingredients and steps looks about the same. Anything cajun is good in my book.
http://www.realcajunrecipes.com/recipe/g...e-etoufee/
http://www.foodandwine.com/recipes/gaspe...rtbouillon
Here's something else:
http://www.basspro1source.com/index.php/...water-drum
"For many years, I released all the drums I caught, believing they were too bony to eat – a fallacy based on information I often heard when I was a youngster. In fact, drums do not have the many small Y-bones found in carp and suckers. Filleting your catch and removing all dark red meat along the lateral line produces boneless fish that when cooked is firm, not flaky, and delicately flavored. I find it comparable to redfish, the drum's saltwater cousin, and consider it delicious grilled, broiled, baked, fried, smoked or made into chowder or bouillabaisse.
For the best taste, place your catch on ice immediately. If you put 'gous in a wire basket or on a stringer, they quickly die, and the flesh soon spoils.
My favorite drum recipe is Mock Crab Meat. Bring to boil enough water to cover the amount of fish you are serving. Season the water with shrimp and crab boil, following the instructions on the bottle. Drop the fish, which has been cut into finger-sized strips, into the seasoned water. Cook 3 to 5 minutes, then remove the pot from the fire, and let the fish soak for 15 minutes to pick up the seasonings. Drain, chill and serve with seafood cocktail sauce or hot melted butter.
Because their flesh is similar to that of redfish, freshwater drums also substitute well in blackened redfish recipes. My family likes drum fillets simply brushed with butter, seasoned with lemon-pepper and grilled."
I've always said freshwater drum is similar to redfish and they get little respect. Glad to read the above statement!
I would limit consumption of freshwater drum if their local diet is gobies and zebra mussels though. Drum can pick up botulism from that diet. The bacteria spores can be killed by cooking...but has to be at heat greater than 85C for more than 5 minutes. Other worries I would have is the contaminant levels built up from a diet of zebra mussels.
04-03-2014, 03:23 PM
11-01-2014, 04:06 PM
11-05-2014, 11:08 PM
(04-03-2014 03:23 PM)OldTimer Wrote: [ -> ]South of our border freshwater drum do have some commercial value........ not so much up here.
What about deuterium-infused drum?
11-06-2014, 03:21 PM
01-19-2015, 04:01 PM