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Black Drum Recipe

james-fox-2011-5by James Fox

  • 4 black drum fillets
  • 4 tbsp butter
  • Black pepper
  • Salt or any other preferred seasoning
  • 1 sliced onion
  • 1 package frozen spinach thawed
  • Grated Parmesan cheese

Preheat oven to 350. Melt a stick of butter in a baking dish, coat both sides of fillets, season with black pepper, garlic salt or whatever seasonings you prefer. Lay the onions on top of the fillets, then coat the fillets with ½” spinach. Sprinkle with parmesan cheese. Bake uncovered for approx 30 min or until you can push a fork thru the thickest part of the fillet easily.

What fights like a redfish, tastes like a trout, and lives in Texas coastal waters in greater numbers every year?

The answer is the black drum, and this “new” gamefish is making a big splash. For years, thrill seeking bay fishermen have enjoyed the black drum “run” from late February to early April every year. It happens in the deep channels and around the jetties from Sabine Lake to the Brownsville ship channel, and here locally in the Corpus Christi ship channel. These spawning adult fish show up in great numbers, with a monstrous size to match. 30 to 50 pounders are common, and larger ones are caught on occasion as well.

The result of the spawn is a bay system teeming with “puppy drum” that range from 12 to 24 inches. They usually congregate in large schools and travel very little, making them easy to find day after day. They can be readily caught on shrimp and crab, and occasionally on lures as well. The slot for keeper drum in Texas is 14 to 30 inches, 5 per angler per day, with the 16-22 inchers being the best table fare. They have not always received the glory that trout and redfish have enjoyed in the angling world, but it’s not because they don’t deserve it.

On the end of a line or on the dinner plate, it’s tough to beat the drum!

Published in 2011 Redfish Lodge Newsletter