DRUM

tn slagamater · June 2005

Anybody have suggestions on Egging Drum, the fish version, not the Stump Baby Circus Musical instrument ??? TIA

Nature Boy · June 2005

tn slagamater,
Whole drum? Filets? Steaks? Can you describe what you have?
Chris

tn slagamater · June 2005

Nature Boy, whole drum cleaned about a pound in size. Thanks

Chef Wil · June 2005

tn slagamater,
filet and blacken or cook in a tomato gravy with couple of bay leaves and lots of mushrooms and garlic

Nature Boy · June 2005

tn slagamater,
Dang....that is a little guy. Doesn't sound like you'll end up with much if you filet it. I am thinkin I might score the skin just into the flesh, season, and cook direct over medium heat until it wants to start flaking, then pick the meat of the bones and chow. That is a one serving size fish there!
Beers
Chris

Nature Boy · June 2005

Howdy Wil!
Can you tell us more about this tomato gravy? Sounds good.
Cheers
Chris

Central Pork · June 2005

Where I am from in Missouri we used to clean the drum and grill them in foil with onions and potatos. We would then unwrap and throw away the drum and eat the onions and potatos only. Catfish and crappie are king here, with some bass thrown in. Just kiddin a little, hope you arent offended.
CP

Nature Boy · June 2005

CentralPork,
You got a long way to go if you want to offend me!
;-)

GrillMeister · June 2005

Nature Boy,[p]I caught some down on the gulf and the fillets were at least a pound each.

katman · June 2005

tn slagamater,
Must be different kind of drum then they are catching in the Chesapeake. Black drum running to 92 pounds. Red drum maybe? On outer banks of NC I think they always work some bacon fat into the cook. They thought of that before Emeril!

Nature Boy · June 2005

GrillMeister,
Yes! Pound filets. Now that's what I am talkin about.
Beers dewd.
Chris

Unknown · June 2005

Nature Boy,
saute' a little onion and bell pepper in olive oil, add fresh chopped tomatoes and a little tomato sauce ( 1 cup )
cook for about an hour or so on low heat. At this point you can add 1/4 cup of brown roux if you have some. Cook another 30 minutes if so. Add seasoned fish filets, chopped garlic, bay leaves, fresh parsley, cover and cook 20 minutes. Uncover, sprinkle fresh cut green onions and serve over RICE. You could also add 1 cup white wine at the beginning if you LIKE !!!
Myself, I don't cook with wine much, I find it mask the food way to often.

tn slagamater · June 2005

Cher Wil, Thanks ! That sounds awesome !

Greendriver · June 2005

Cher Wil, this sounds a lot like one of my favorite fish dishes "HUACHINANGO VERACRUZANA" and it was posted here by one of my favorite pop artist, Cher. Thanks Cher. [p]

emjazz1 · June 2005

CentralPork, Here in Kansas, wife and I love to find a fisherman who has caught a bunch of drum and is about to throw it away. Takes about 5 of them, fillet only, to make great eating for the 2 of us. Only use the fillet, never the rest of the fish. Tastes a lot like crappie to us.

DRUM

Comments

Categories