Usually referred to as “puppy” drum when they are the smaller eating size. Then referred to as “Bulls” when they get to be 40+ inches. This common coastal migrator puts up a solid fight on the rod and is hard to beat when blackened in the skillet. It’s meat has a mildly sweet flavor with a relatively firm texture. The taste is similar to sheepshead. However, if the fish is not properly dispatched drum fillets can be bloody. This is where the Ike Jime technique, which we do to all of our fish really helps out the end product. Not only does it help improve taste, but by reducing the build up of lactic acid the fish will l have a much longer shelf life in the refrigerator. Like the Speckled Trout this is another fish that we will target when the seas are up and we cannot go into open waters. This fresh fish will be available from fall to spring.

The most distinguishing mark on the red drum is one large black spot on the upper part of the tail base. Having multiple spots is not uncommon for this fish, but having no spots is extremely rare. As the fish with multiple spots grow older, they seem to lose their excess spots. It’s believed that the black spot near their tail helps fool predators into attacking the fish’s tail instead of its head. The red drum uses its senses of sight and touch, and its downturned mouth, to locate and forage on the bottom.