Mostly Black Drum are caught inshore but this one I caught about 120 feet deep offshore.
First wash the fish until it feels fresh and clean. Make a cut just behind the fin. Slice along the backbone of the fish to the tail. The bones of the rib cage will be left on the meat.
You can scale the fish and leave the skin on or remove the skin. Black Drum tastes good with the skin on since it enhances the flavor.
If you prefer to remove the skin then turn the fillet over skin down then start from the tail and fillet towards the head to remove the skin.
Then turn the fillet over and cut down the center to remove the bones along the blood line. Wash and chill the filleted fish.
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