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Drum or redfish; drum (Sciaenops ocellatus; Pogonias cromis)

Drum or redfish; drum Drum or redfish; drum

Common names for Drum or redfish; drum

Red drum, channel bass, spottail, spotted bass, bull redfish; black drum, oyster drum, sea drum, gray drum

Other languages for Drum or redfish; drum

  • French name: Tambour
  • Italian name: Scienide
  • German name: Adlerfisch

Introduction to Drum or redfish; drum

The tropical seas of the Atlantic and Pacific oceans, as well as the Gulf of Mexico, are home to dozens of drum species. The red drum and black drum, called for the loud pounding sounds they produce when their muscles linked to their air bladders contract, are the most valuable in a niche US market. Red drum is the species that gave us blackened redfish, which was overfished to the brink of extinction in the United States. It is currently imported from Mexico, Argentina, Ecuador, and Central America, where it is sold at a premium. Texas-grown, Taiwanese-grown, and Ecuadorean-grown product complements scarce wild sources. Demand has moved to the more abundant and less expensive black drum, which is found from Virginia to the northern Gulf of Mexico, but commercial fishing regulations have also reduced supply of this species.

Product profile for Drum or redfish; drum

A tiny, extremely fresh red drum has an almost emerald-green tinge to its flesh. The meat of bigger red drums has a reddish tinge to it. The raw flesh of black drum is whiter than that of white drum, yet both species cook to a snow white finish. The red and black drum have a pleasant, mild flavor and firm, juicy meat that is comparable in texture to snapper. The smaller “puppy” drums are thought to be sweeter and flakier than the larger “bulls.” The flesh of black drum is coarser than that of red drum.

Cooking tips for Drum or redfish; drum

Although both black and red drum can be used interchangeably, black drum is more meaty and can withstand nearly any cooking method. Chowders like bouillabaisse benefit greatly from the meat from bigger drums. Drums contain trematode parasites, thus they must be cooked to a temperature of 145°F on the inside. It’s hardly the kind of fish you’d serve as sashimi or ceviche.

Nutrition facts for Drum or redfish; drum

Calories: 119 Fat Calories: 45 Total Fat: 4.9 g Saturated Fat: 1.1 g Cholesterol: 64 mg Sodium: 75 mg Protein: 17.5 g Omega 3: 0.7 g

Primary product forms for Drum or redfish; drum

Fresh: Gutted (head-on or off), Fillets (skinless or skin-on) Frozen: H&G, Fillets (skinless)

Global supply for Drum or redfish; drum

Argentina, Central America, Ecuador, Mexico, United States, Taiwan, Iran