How to drum Fish
TASTY Freshwater Drum (how to Catch Clean & Cook Sheepshead)
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okay so I've actually at the Fairford
River today you can see the dam in the
background and today's goal is to catch
freshwater drum and do a catch clean and
cook I've never actually tried to eat
them I've heard mixed reports of how
they taste but I little hook up with my
good buddy Nate and he is actually gonna
show me how it's done so let's get
fishing
[Music]
all right so that's just a white 3/8
ounce Cabela's Jake this one did not
break compared with eight speeds
Thank You Nathan would this be called a
jig and a minnow then think I'm familiar
with that presentation so that's
actually that's a mullet minnow yeah I
did it come to Paris and video last year
with these fish the shiner
three milliseconds so literally
I can actually get this hook in it so
that's all I'm doing put it through the
mouse to the back to the head like that
the rod on using today is a Shimano
convergence six-foot-three
medium extra fast action antigens on the
blooper reel with your summit say that
again
it's too late i miss i shouldn't cut I
should just yeah
No
[Music]
Barbossa target species
Nate's Facebook's
how many get your veggies you know what
that's an eater is it yeah let's do it
pour a little fish
check it out look at the colors on that
fish
top five favorite fish meat at Target
Manitoba we're gonna go with another
mullet meal since that last one works so
well hook it down through the mouth up
through back of the head
it stays in there good and solid that
way we'll toss it back up I'll just show
you guys my jigging method not really a
jigging method and also my apologies for
the audio it's really noisy here so
we'll just have to bear with it I really
should start wearing a lavalier mic
so I cast it out they let it drop down
into that slack water I'm just going to
tap it towards me keep it off bottom
little ways there's a lot of snakes
let the bytes on down
just like that
what do you think on size little pig huh
21
we're a little chunky
which keep the young tender ones instead
yeah so as you guys can see this fish
here a little bit too big a lot of
people shore fishings do not use a net
and you take them under the gravel
either they get the crap beat out of
them that's just not so carry a net if
you are fishing please
well then how do you get the fully
gravel encrusted picture
I'm a night guard
poor master a new job
we're looking for you to come back
oh yes 18 inches ish that's what these
pelicans have been eating on all day
I love these fish I really do love them
still gonna be to Pikeville so I was
down here today check-in the bait fish
trap and Erin and I were talking about
eating fresh water dropped a lot of
people don't I do I think they're
delicious but you have to prepare them
correctly they're really really oily
fish I like to take a lot of the fat off
just because that's where the stronger
fishy flavor is if you like fish taste
oily fishy taste then don't call them
instructions but if you like for white
meat almost like a chicken breast try
this the first step is we bleed out the
fish much much cleaner to handle and I
find some of the stronger taste is in
the blood of the fish so I would start
out by bleeding them then hoping that
there's not too strong of a shadow here
but what I do is I go in the top of the
back
so I'm gonna punch in get under the skin
bit coarse scales on these fish but
under the skin down the back like so not
on the most solid of surfaces here on
the level of surfaces but we'll make it
work so I'm taking it down the top of
the back now at the front portion here
I'm just gonna cut in till I feel the
lateral bones there's the line of
lateral bones which are fairly short on
a drum but running out along that
portion I cut down till I hit them now
I'm gonna cut along the front here there
we go follow those bones up you'll
notice I'm not going down over the belly
on a drum there's very very little meat
on that portion anyways they have a
large abdominal cavity or whatever you
want to call it they got a big stomach
so we're taking it down there we go
now once I get to that point work
surface is a little less than ideal here
but just a little
we're gonna cut up aiming just past the
vent cut up now we're gonna fillet it
off like you would any other fish down
to the tail portion so I'm gonna set
this aside for right now and this is the
crucial part the fat that's on this fish
is just under the skin it's in a white
layer so by cutting and letting my knife
ride up I'll say a quarter of an inch or
so I'm leaving all that white fat on the
skin there I drove a little deep but now
you're left with a firm white piece of
meat on that chunk where I don't deep if
it's focused you'll be able to see a
white layer of fat it's just incredibly
fat and oily tissue right there I like
to take all of that off
also sometimes trimness brown colored
flesh out very simple to do though
just a cot and the cot
and you don't have to remove all of that
but be a little stronger flavor in a
darker colored flesh there we go let's
take that white fat tissue off and that
is what we're talking about right there
it should miss a little bit of fat off
the top
there we go
beautiful and that right there is ready
for the grill
we'll just marinate it a little bit and
away we go
I'm looking forward to trying that we'll
finish them off and we'll maybe try to
beat the carcasses to pelicans
[Music]
[Music]
you guys are dumb it's in the phone
it's awesome way the other one way out
there like towards the bridge
[Music]
they get fish that's got no skin on it
some of the dumbest pelicans I've ever
seen that's a free meal but I guess we
took all the meat off of it
let's go eat them so we're going to pin
this up a little bit just so that the
marinade penetrates quicker and they
cook faster I like it fairly well done
on the grill so there we just split it
like that get in it up a little they're
not a hundred percent necessary but I do
like it
sliced then there we go look at that
beautiful freshwater drum sushi anyone
there I think we'll do a couple
different I'll do sometimes a lemon
oregano kind of a Greek style do chili
hot sweet chili sauce do barbecue there
those are all good so what we're gonna
do now is just add a dollop of the
secret sauce to each one oh here comes
some sweet chili yeah I can't get
measured carefully and then the other
one we're gonna do a bit of the Babak
here whoo that came out quick mix that
up let them sit for ten minutes or
something really it doesn't need to be
long but just let the flavors penetrate
a wee bit as dear me from being would
say let it fall in love there you go the
big mix just like that there we go let
that sit for a few minutes and then onto
the grill our acoustics in here are echo
echo did you hear that
that's cool all right so we're on the
grill ready to go we've marinated our
drum this one is in a beautiful barbecue
sauce oh wait I almost forgot this step
here don't do this at home folks you're
supposed to put this on before you heat
your grill this is yeah a good canola
oil organic canola oil cooking spray
Kirkland brand all righty
look beautiful
all about the sizzle folks if that one
survived without dropping through the
grate I'll be a missed right and this
now we're talking sweet chili sauce
sweet chili on mine right here love that
flavor going on look at how beautiful
white burn me this stuff is almost like
grilling a chicken breast if you tried
to do this with walleye it would fall
apart just completely crumble on you
drum is firm flaky whiteness just
absolutely scrumptious so we're gonna
close the lid and give that about 3
minutes 350 until it goes to 500 it's
showing 350 because add the lid open but
it's smoking hot we're probably pushing
5 500 issue whoo look at that here's a
little more salt
I'm gonna look after that right away
because it's gonna come on really quick
yeah that's what I'm talking about right
there
that delicious
gonna be so so good
look at that folks alright now we'll
finish it up give it another four
minutes I'm gonna turn the heat down at
this point and just let it finish off oh
I get fairly well done it's a nicer
texture
let it cook fairly well let it dry
slightly mmm I almost forgot let's get
this stuff off the grill
so we just finished it off for a few
minutes add a little lower heat nice
gave it probably another four minutes or
something and because it's then cooks
really pretty quick there's the sweet
chili
beautiful flaky white that smells good
books straight out of the river onto our
plate so there we go that's it alright
I'll just give you guys a quick look
that's what we're dealing with right
there I've never tried gum so I'm
looking forward to this give it a stir
mmm petite
[Music]
it's like chicken
the texture right it's a really firm
flaky white firm mild very mild so that
first piece was there Chile sweet chili
all right chili better yep anything is
you can use any sauce one of my
favorites is just simple lemon juice and
oregano awesome avoid anything that's
boiling I don't use a vinaigrette or
anything on it or a dressing to it sake
people say use Italian dressing well
that's a oil vinegar mix and the
oiliness doesn't go well with this it's
a really quite a rich fish quite a fatty
fish so stick with something that has a
low fat content but coming it's
delicious 10/10 would recommend no yeah
absolutely unbelievable
there you go folks more food feed eat
lemon is 10 just remember don't keep
anything over 24 inches and you only
want to eat the 17 18 19 inches anyways
those are the best eating fish so good
abdeslam Connecticut alright well thank
you preciate it month
my pleasure those folks he actually
offered that help hold the camera before
that was it was perfect
I hate self-filming summer fishing
videos anyways that's all we got for now
more videos coming very soon and don't
forget find a space good highly
recommended it attaches from grow
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