[Montauk17]

Originally Posted by Cajunrunner

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.

The restaurant my younger brother works at passes black drum for redfish.