Dozens of Drum species are found in tropical waters of the Atlantic and Pacific oceans and in the Gulf of Mexico. Of greatest value is the Red drum, named for the loud drumming noise they make by contracting muscles connected to their air bladders. Red Drum is the species of "Blackened Redfish" fame, over-harvested to the point of closing the US fishery, thus imports command high prices and a lot of consumers have shifted to using Black Drum - the lower priced more plentiful specie. However, high quality organically farmed Red Drum is now making it's way into the marketplace and although prices are still high, the superior quality is the driving force that's putting this fantastic eating fish back on high end restaurant menu's across America. The flesh of very fresh small Red Drum has an almost emerald green tint, while larger fish has a red tint. Both cook up bright white. The meat is sweet, mild and firm, moist and similar to snapper in texture. Black Drum meat is much coarser.

Breeding Grounds: Island of Mauritius, in the South-Western Indian Ocean, at a place called 'Pointe aux Feuilles'.

Breeding Set-up: 50 foot wide cages 2 miles off the coast where depth exceeds 65 feet. Products entirely free from chemical pollutants (dioxin, PCB, organomercury and other heavy metals).

Breeding Method: In strict compliance with guidelines pertaining to organic fish farming. Backed by full guarantees of non-use of antibiotics, growth boosters, land animal feeds or GMO's. Full traceability of individual lots along the entire production process.