Freshwater Drum

Freshwater drum is a wild-caught freshwater fish known for its firm, slightly coarse flesh and mild flavour. While more commonly eaten in North America than Australia, it appears in imported and specialty fish markets.

The firm texture holds up well to grilling, baking, and frying. It can be prepared similarly to other mild white fish — crumbed and pan-fried, baked with a herb crust, or used in fish cakes and chowders. The flesh benefits from bold seasonings and sauces, as its own flavour is understated.

Drum gets its name from the drumming sound males produce using specialised muscles against their swim bladder, particularly during spawning season.

Wild
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Freshwater drum is wild-caught from rivers and lakes using nets or line fishing. The fish is gutted and filleted, removing the skeleton and rib bones to produce portions of white flesh. Like most freshwater fish, it’s sold fresh or frozen and should be kept well chilled from catch to kitchen.

Nutrition (per 100g)

Energy 119kcal
Protein 17.5g
Carbs 0g
Fat 4.9g
Fibre 0g Sugar 0g
Mass Distribution

1 fillet is about 198 g — roughly 240 kcal of this.

What it costs the planet (per kilo)

Carbon ≈5.15kg
Freshwater ≈3515.05L
Land ≈3.75m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

In the kitchen

Used as

mild freshwater fish fillet

Classic dishes
  • Fried drum
  • Blackened drum
  • Baked freshwater drum

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

made fromFreshwater Drum, flesh goes well withlemon goes well withbutter goes well withcornmeal goes well withgarlic goes well withonion goes well withdill
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