Common names: Red Drum

Description: The Redfish is an iconic Gulf Coast fish, and there is never confusion in identification. In general shape, they resemble other drums, with a bulky body and large scales. The bodies are golden yellow to brown, with brownish red fins. Redfish are never truly red anywhere on their bodies, but the general color evokes red. The most distinguishing characteristic is the prominent black dots on the tail. Some fish have one dot, other have almost a dozen.

Habitat/distribution:   Found down the mid- to lower East Coast through the Gulf to Mexico in bay and nearshore waters. The Gulf supports very large populations, which form a major draw to recreational fishermen.

Method of harvest: Farmed ONLY. Though Redfish are plentiful in the wild, there are no commercial harvests of Redfish anywhere in the Gulf of Mexico, whether in State or Federal waters.   Farmed Redfish is available year-round.

Size: From about two to almost six pounds are the common market size for farmed fish.

Cooking characteristics: Redfish is probably most famously cooked either blackened or “on the halfshell” (filleted with skin and scales on). Any way it is cooked, though, Redfish is a firm and meaty whitefish, which, when farmed, is fatty enough to stand up to most preparations.