Red Drum (Redfish)
Sciaenops ocellatus
Gulf of Mexico and South Atlantic marshes, flats, and surf. Juveniles inshore, large breeding 'bull reds' offshore.
Contaminant load: Low–moderate
Flavor Profile
Mild, sweet, and clean with a faint brininess. The fish behind blackened redfish and the Louisiana restaurant boom.
Texture & Preparation
Firm, large-flaked, and moist. Holds together under any amount of heat.
Cooking Methods
💡 Chef's Insight
Redfish is the fish that made blackening a national technique, and Paul Prudhomme's method still works exactly as described: a cast iron skillet heated until it goes white-grey, fillets dipped in melted butter, coated heavily in a spice blend of paprika, cayenne, white and black pepper, garlic, onion, thyme, and oregano, then dropped into the dry screaming pan for two minutes a side. Do it outside or with the hood on high; it smokes hard. The other great redfish preparation is on the half shell: leave the scales and skin on one side, lay the fillet scale-side down on a hot grill, and cook it without flipping — the armor of scales protects the flesh while butter, garlic, and lemon pool on top. Scoop the cooked fillet off the skin with a spoon.
Safety Context
Lower to moderate concern, and size is the whole story. Slot-sized inshore reds are a fine regular choice; large bull reds accumulate more mercury and are protected or restricted in most Gulf and Atlantic states. Keep the small ones, release the giants.
Primary Contaminants
Low mercury in inshore-sized fish; moderate in large old bull reds, which are also the fish most fisheries ask you to release.
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This profile describes the species. Recommended consumption frequency depends on where the fish came from — the Water to Table Advisor™ locates the official advisory for your water and household.