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<blockquote data-quote="Cowbaby" data-source="post: 3590457" data-attributes="member: 46875"><p>The trick to eating drum is eating the smaller ones less than 4 pounds or it gets a little coarse for most people. The next thing is the fillets are a little tougher so I don't try to fry them. I cook them down covered in a Louisiana courtbouillion style hot tomato gravy -peppers onions spices and over a bed of rice it will surprise you how good it is. I have to many Cajun friends that would shoot me if they seen me throw one back.</p><p></p><p>Black Drum from the ocean are a whole different matter. They look the same just black and white striped but they have a premium flake white meat fillet. IMO.</p></blockquote><p></p>
[QUOTE="Cowbaby, post: 3590457, member: 46875"] The trick to eating drum is eating the smaller ones less than 4 pounds or it gets a little coarse for most people. The next thing is the fillets are a little tougher so I don't try to fry them. I cook them down covered in a Louisiana courtbouillion style hot tomato gravy -peppers onions spices and over a bed of rice it will surprise you how good it is. I have to many Cajun friends that would shoot me if they seen me throw one back. Black Drum from the ocean are a whole different matter. They look the same just black and white striped but they have a premium flake white meat fillet. IMO. [/QUOTE]
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