Black Drum

Black drum have a mild, sweet flavor and yield firm, white meat that is neither dry nor oily. However, larger drum tend to have coarser flesh. They are members of the drum family, which includes other fishes familiar to the Delaware area, such as spot, weakfish, and Atlantic croaker. Black drum pay a visit to Delaware Bay in the spring, when water temperatures warm and are caught by sportfishermen and commercial harvesters alike.

Gremolata Black Drum over Wild Rice Succotash

Recipe courtesy of Ray Giangeruso, Executive Chef at Chesapeake & Maine in Rehoboth, DE.

Gremolata (Italian herb sauce)*
Makes 10 servings, 1 tbsp each

2 tbsp. olive oil
2 tbsp. chopped parsley
2 tbsp. chopped sage
4 tsp. chopped rosemary
2 1/2 tsp. minced garlic
Grated lemon zest from 2 3/4 lemons

Combine all of the ingredients until they are evenly blended. This may be prepared up to 8 hours in advance. Refrigerate in a tightly covered container until needed.

*Dried herbs can work as well

Wild Rice Succotash
Makes 2 lbs., serves 10

1 tbsp. olive oil
1 cup corn kernels, fresh or frozen
1 cup chopped mushrooms
1 cup diced tomato
1 ½ cup cooked lima beans (or any bean available)
1 ½ cup cooked wild rice
¼ cup vegetable stock
1 cup green onion (or yellow onion)
3/4 tsp. salt
1/2 tsp. black pepper

Heat the oil in a large sauté pan over medium heat. Add the corn and mushrooms; Sauté until tender. Add the tomatoes, beans, rice, stock, onions, and salt. Toss to mix the ingredients and heat thoroughly. Remove from pan and add pepper.

Cooking black drum
Black drum can be cooked skin on or off. This is a more delicate fish so be sure to use methods such as pan searing/frying/poaching. This fish can also be baked in the oven wrapped in tin foil. There is no best way as Drum takes on many favors. Always check for pin bones and any scales that could be left on the fillet. When searing with skin on, sear skin side first to allow for crispy texture. This recipe takes well with a classic blackening seasoning.