RED DRUM
From an initially imported species under experimental farming, it has rapidly proven its strong potential and become one of the key species in Vietnam’s marine aquaculture.
White, firm, sweet-tasting flesh: Thick muscle fibers, naturally sweet flavor, non-fishy, and very few pin bones.
Light, natural fattiness: Offers a rich, ocean-like taste without being overly greasy.
Highly versatile in cooking: Steaming, grilling, frying, braising, or hotpot — all deliver great flavor even without heavy seasoning, a trait highly appreciated by chefs.
It has different reproductive seasons depending on the geographical area:
Asia: Peak spawning from January to April.
North–Central America: Strong spawning activity from August to December.
RED DRUM
From an initially imported species under experimental farming, it has rapidly proven its strong potential and become one of the key species in Vietnam’s marine aquaculture.
White, firm, sweet-tasting flesh: Thick muscle fibers, naturally sweet flavor, non-fishy, and very few pin bones.
Light, natural fattiness: Offers a rich, ocean-like taste without being overly greasy.
Highly versatile in cooking: Steaming, grilling, frying, braising, or hotpot — all deliver great flavor even without heavy seasoning, a trait highly appreciated by chefs.
It has different reproductive seasons depending on the geographical area:
Asia: Peak spawning from January to April.
North–Central America: Strong spawning activity from August to December.
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