Hey Folks - I did some fishing for Black Drum this season off of Cape May. We did extremely well pulled in a lot of big bulls. We only kept one a piece. I have a good bit of filet in the vac seal and about 6-8 racks of "fish ribs".
I've done some of the filet on the grill in teriyaki style marinade that I like to use for bluefish and swordfish. Came out very good.
This flesh is dense, white, but has a texture very similar to veal or pork. I have lots of different ideas after this cook for the filets.
For the ribs I know in the Mid Atlantic to South locals and some restaurants do the rib racks too and am lookig to see if anyone has a regional method used for prepping them. I do have a book or two that addresses fish ribs in general, but wondering if someone may be familiar with how these are typically prepped in season.
Any ideas welcome though.
BTW - googling for Black Drum images to post I tripped across a good one for your reference:
Black Drum
Some of the ones we caught were 80lb. We caught about 20 or so with about another 10 that got loose. We released all of them except about 5 or 6. Smallest was 40 lb.
I've done some of the filet on the grill in teriyaki style marinade that I like to use for bluefish and swordfish. Came out very good.
This flesh is dense, white, but has a texture very similar to veal or pork. I have lots of different ideas after this cook for the filets.
For the ribs I know in the Mid Atlantic to South locals and some restaurants do the rib racks too and am lookig to see if anyone has a regional method used for prepping them. I do have a book or two that addresses fish ribs in general, but wondering if someone may be familiar with how these are typically prepped in season.
Any ideas welcome though.
BTW - googling for Black Drum images to post I tripped across a good one for your reference:
Black Drum
Some of the ones we caught were 80lb. We caught about 20 or so with about another 10 that got loose. We released all of them except about 5 or 6. Smallest was 40 lb.
