Brant, it's only a matter of time before we meet each other. I fish many of the same areas you do. If you ever see a very tall man who sucks at throwing a cast net, that's me. Come and give me a quick lesson and I'll give you a few beers. I can do lots of things well, but I can't seem to throw a cast net.
Black drum are a favorite especially in Houston/Galveston area. I always season mine with 2 thai peppers, turmeric, lime, cilantro, MSG, 2 cloves of garlic chopped and 3 to 4 boiled eggs. I dont fry, I let the fish simmer in a skillet with the ingredients for about 20 to 22 mins. Then I get my bed of white steamed rice and lay it on my plate and then smother the fish and ingredients on top of the bed of rice. Best thai dish ever!!! Be sure to have and full glass of water because of the flavor. DELICIOUS!!!
I love how there are so many opportunities to fish in Florida without having to fight for a spot to throw a line. So few public places in Maryland to fish the bay. Your videos are fun to watch.
When we catch 'em here in PCB, me and the wife love eating them. In fact, we target them quite regularly with some good ole fiddlers, right under a bridge 10 minutes from us. They are a very under rated fish, yet they are a great tasting fish!! Love your videos and love that you did a black drum catch, clean, cook!!! Awesome job!!
Brant, it’s not actually a cajun seasoning, but Gator Hammock is really good. It’s a Florida seasoning. It’s really good on all sorts of stuff. In use it as a good bbq seasoning and before I bread and fry fish.
I like Emeril's Essence. Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt (or go easy on the salt. If you have other sources of salt in your recipe. Probably best to cut this back) 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme
I live in New Orleans, and we catch and eat Black Drum regularly. And yes, you see it often at upscale restaurants. We also use Tony Chacheres'. I really can't tell much difference between it and most of the other brands.
My wife is from Louisiana and Tony Chachere's is our favorite seasoning. We use it on almost everything! We get the salt free version to keep from over salting whatever we are grilling/cooking.
I tried surf fishing for the first-time on Pensacola beach last spring. Using a pompano rig and fish bites I landed a 34" black drum. It was a pretty good fight in the surf and easily the largest fish I have ever caught. I was able to revive it and was happy to see it swim away as I really didn't want to keep a drum that size. As for the Cajun seasoning, my favorite is a Louisiana made blend called "Slap YA Mamma" give it a try sometime I think you'll like it.
Pensacola and surrounding is one of the most gratifying inshore experiences I ever had and I have fished all over South and Central Fl. Pensacola beat them all.
I was thrilled catching a big black drum (first) out of the Indian River. Took it home and started cleaning him. It stunk so bad I buried it in hopes my flowers had a stronger stomach than me.
Love Black Drum. Tony Chachere is my go to also but I really like Everglades Seasoning a lot, especially on Pompano. I am a chef and those 2 are my favorites!
@kristianmiller5826 no matter where you are, all drum love crabs. Fiddler crab, blue crab, mole crab/sand fleas, mud crab all work for catching them. Good luck!
Just got back from Lido Beach. Surf fished. Caught a lot of lady fish and pin fish and one snook. Saw a lot of nice sheepshead but couldn’t get them to bite. I was just fun fishing
I always keep black drum, they are delicious, in my country we cook it different, we open the fish butterfly way, scale it up and then cut parsley olive oil and a tiny pinch of salt for the season and that’s it, after that we put the fish on a grill and leave it there until the meat starts falling off the bones.
Louisianan here. Slap ya momma is my favorite cajun seasoning. A little lower salt content than toys chacheres original seasoning. I use both. And yes tons of black drum on menus here. It's typically puppy drum [ a 16 to 18 inch fish] because they are less likely to have worms than the big uglies. Puppy drum are super flavorful fish. Topped with crabmeat and hollandaise they are fantastic.
Black Drum, Tripletail and Mangrove Snapper are my fav fish to eat. I know he is a youtuber but stalecracker has my all time favorite Cajun seasoning called Two Step Fire. It's amazing!
Nice vid! Hoping you could give me some advise on a few things. I am moving to Charleston SC. Living in West Ashley close to the river. I need a versatile rod an reel for river and coast some good top water and reg lures. My goal is to go out in the mornings and catch dinner. that's it. nothing fancy. I just want to get something fresh to eat. I will learn more as I stay there for sure. but to start I want to try and be successful sooner than later, thanks!
I've caught and cooked a black drum in Galveston, I used Chef Paul Predom's Blacked Redfish Magic, butter and a really hot cast iron skillet outdoors, lemon some and pico. Just remembering it has my mouth watering. A cold Dos EQUIS lager. The one I caught dragged me around in my kayak, one heck of a fight and it didn't have any worms, if it had, it would probably added to the protein. I wouldn't hesitate doing it again. Not a very pretty fish, still pretty tasty.
Looks good. I tried just about everything i caught when i first came to SW Florida, it seems the smaller Black Drum are way better, between 14" to 18" baked whole or pan fried. A lot of good table fare fish are overlooked, like the 'Sail Cat' which are predators and not bottom feeders plus they put up a pretty good fight.
Ear Black Drum all the time. Smaller bloodline than Red Drum and taste great.. Love your channel! Live in New Orleans and go to Navarre all of the time.
Definitely some snook with a light coat of olive oil seasoned w/some Paul Prudomme's blackened redfish magic seasoning breaded with some pulverized pretzels and vanilla wafers pan seared ... 😋
My favorite Cajun Seasonings are Best Stop, Paul Prudhomme's Magic Seasonings, and Cajun Redhead. I do love to mix Cajun Redhead with Tony's No Salt (the one that uses brown sugar with the purple top.) Makes a good Blackened seasoning If you can find Cajun Redhead, try their Wild Game blend too.
I’m actually from Louisiana. Give me a good slot sized black drum any day. Big ones, yes, I throw them back due to the worm factor. Delicious meet though if the right size.
You need to try cajun 2step. I got cameraman Ron to try it and now he swears by it. Bearded Brad said he couldn't find any. But it's in Walmart's in the spice aisle as well as Academy sports.
I took a charter out of Apalachicola only brought home a 43 lb black drum my wife was hell-bent to keep it and it was pretty funky but I know if it was smaller it would have been great you do an awesome job keep up the good work
Love the videos and enjoy watching ya'll, as I'm using your videos as an advanced inshore fishing class. But you lost me on the Facebook announcement. Never have and never will do Facebook, sorry. Guess that I'll just miss out.
Aside from Tony Chachere's, I also use Chef Paul Prudhomme's Magic Seasonings - Seafood Magic is very good and the Blackened Redfish Magic seasoning is GREAT! I used to go to his restaurant (K-Paul's) in the quarter all the time, but they closed a few years back. The food was excellent, and Chef Paul used to roll around in his scooter and talk to his patrons. Give it a try - you won't regret it!
The first black drum I ate was at a restaurant in Port Aransas Tx. I was blown away at how delicious it was, much better than any red fish or trout I had ever eaten. Since then I target them regularly.
Only because the cook was better than you. Reds, trout, sheepshead, flounder, mangroves, snook.... all are "9's". Guarantee that cook could make every one of the above delicious and impossible for someone name the species beyond the accuracy of guessing.
@ClickOnProfile0955 I would like it. But I'm very busy. You see..... I've thousands and thousands of dollars in my living room. I busy stacking into $9,999.00 packs so it's easier to launder. $10,000 is red meat for the IRS. When I'm finish counting thousands and thousands and thousands...... I check back for that surprise.
16to 20 inch Black drum That are well cared for, bleed and gut them right away, and get the in the ice quickly with a little bit of salt water and they will taste great and they usually don't have worms at that size
Black Drum taste better to me than Redfish. But i have noticed that black drum from the gulf taste slightly different then black drum from Delaware bay where i grew up .
I have eaten smaller black drum less than 24 inches long. They were delicious. I filleted, cut the fillets into strips, then fried them after coating them with House Autry seafood breader. Meal fit for a king. God Bless and Tight Lines, Anthony Hipps
I've eaten so so many black drums. The smaller ones taste like redfish, the big ones taste like pork chops, and I mean that seriously, exactly like a pork chop. You have to cut all the blood out of the big ones though because the blood is very very rank, i think that's what turns most people away from the big ones.
Puppy Drum are definitely the best size drum fish to clean and enjoy! Also, there is a good reason you thought eating the Black Drum you prepared tasted like Redfish, and why it is on many restaurant menus in Louisiana and elsewhere. Redfish are Red Drum, the first-cousin to the Black Drum, with many people preferring the taste of the Black Drum. When it comes to people’s favorite creole seasoning, choices on commercially available brands will widely vary, but most contain a lot of salt. For this reason, lots of people who enjoy cooking will develop their own creole seasoning, using the spices and herbs of their choice so that they can control the amount of salt and spices to their liking.
"The commercial fishing industry in Texas harvests over 1.5 million pounds of black drum annually which illustrates the demand for its flaky white meat. Even though they get huge, the ideal black drum for dinner is typically under 5 pounds." 🤠
Don't bother cutting out the worms . They cook up the same and taste fine. If you're a Florida boy, chances are that you've got plenty of worms in you already. To get a worm free black drum you need to keep very small black drum that we call popcorn drum. Finest white fish ever. 😋
