Quote:
Originally Posted by Bdub
Now as for drum/croaker I have ate drum like redfish it tasted the same, I've heard ALOT of good things about croaker but haven't convinced myself to try it yet as I'm very picky about my fish that ill eat. I've had people with big$ tell me they would rather a good size croaker than a speck.
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The meat off a black drum is a pretty, clean white meat. Not bloody like a red. However, I typically won't keep black drum that are bull red sized, as they seem much more wormier than specks.
In fact, I remember a stink a couple months ago, Don Debuc even talked about it on WWL, about some restaurants passing off black drum as redfish. I've even heard accusations of the meat being passed off as crabmeat, due to its white, flakiness.
Croaker is awesome. Scale, gut, and fry them whole like bream.