Why do White trout differ so much from Specs?

Why does horse taste worse than cow? Different species. Different meat.

People who would say that wouldn't notice a difference

We caught a mess of whites from the grand isle bridge last night and fried them this morning. They are good eating.
I freeze them in water and they hold up fine for frying.

I wonder if restaurants use white trout for almandine and such, could anyone tell the difference?

Double post

I can't blindly tell the difference between the 2, and have fed both to plenty of people who had no idea.

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you can legally keep an 8" white

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No size minimum on white trout, but I generally like to keep 10 or better. I learned that lesson after catching and having to clean over 200 of these little rascals.

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Must have caught 500 white trout, but didnt keep because ive heard they are no good to freeze

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i freeze them and keep them cold before cleaning and after they taste great. i prefer them pan fried..

This is a great article on keeping specks that extends to whites and all filets.

Stop fricking up your fish.

"We all love to eat specks, but I'll tell you, there are two things that really work against you with specks," he said. "When you find specks, they're aggressive. You've got to catch them when they're there, and then they're gone. So the tendency is to unhook them, and quickly get the bait back in the water. The tendency is not to take care of them. Unfortunately, speckled trout is one of the most delicate fish that swims. So you've boated 15, 18 out of that bite, and then the bite's over. Well, you slung them in an ice chest so quickly -- if you didn't stack them on the deck -- and you start hunting again for more trout. In the meantime, they're sitting there going downhill.

The other problem with specks, Horst said, is that the meat is so tender, it's very susceptible to naturally occurring enzymes that deteriorate it. Enzymatic action is tough," Horst said. "The fish's own body enzymes actually work to break down the fish. If you've ever purchased a quarter of beef, and had it hung for two weeks, that's enzymatic action that's causing that beef to self-tenderize when it's hanging in a cooler. Well, the same thing is happening to fish in an ice chest, but it's a lot faster. Fish has close to no connective tissue, It's short grain, easy to dissolve, easy to digest. Those enzymes immediately go to work, and the biggest source of them is the guts, the intestines."

"Professional freezers glaze fish. The best freeze barrier in existence is ice. What commercial freezers do can be imitated at home," he said. "Put the fillets on a cookie sheet one at a time; spread them out. Pop it in the freezer. While it's freezing, make an ice slush. When the fillets are frozen hard as a rock, which takes just a few minutes because each fillet is laying by itself on a metal sheet, dip each fillet into the ice water. Then throw it back on the cookie sheet. Before it reaches the cookie sheet, the internal temperature of the fillet will freeze the water on the outside of the fish. It will be a glaze. Pop it in the freezer five to 10 minutes more, and dip it again. Then throw them in a Ziploc bag for convenience. Every fillet has its own seal, and is impervious to oxygen. Not only is it the best frozen fillet you'll ever eat, but the really cool thing is if you're by yourself and you want to sauté a few fillets, you reach in the bag and take out three or four or whatever you want. Thawing is a snap. It's not a big clump of ice that has to be thawed."

Even anglers who elect to eat their fish fresh rather than freezing it can take some easy steps to extend the duration of the fillets' quality.

"I put them in a Ziploc bag, bury (the bag) in a bowl of ice in my fridge, and then I'll eat fresh fish for two weeks after the trip," Horst said. "Two weeks is not an exaggeration." The key, Horst said, is packing the fish in ice to keep the temperature down. "You've got to keep them at 32 degrees," he said. "Your fridge is probably set at 36 to 38 degrees. There's an unbelievable difference between 32 and 35 (degrees), as well as between 35 and 40 (degrees).
That difference can make those fillets you paid $58.72 cents a pound for taste like they were worth every penny.

Good read thanks