re: How are you guy cooking speckled trout?

He asked a bunch of coonasses how to cook specs. He knew what he was gonna get

I keep it simple. Just sprinkle a small amount of lemon butter. Top with a few pats of butter and some thin lemon slices. Bake in the oven.

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but if you offered me a fresh bag of speck flillets and a fresh bag of mangroves, I'm taking the specs.

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Yikes

Aside from frying, Almondine and pan seared (over pasta with a cream sauce) are my go-to favorites. I don't freeze many trout these days, as they're definitely better fresh.

I definitely like the smaller trout for eating. 15 inch is perfect.

Here is a recipe that is delicious. Take the filets and coat in spicy mustard. Season them then cover in italian bread crumbs. You can use egg wash instead of mustard. Take a skillet and add olive oil or butter. Medium heat and cook the filets golden brown. Serve on soft tacos with cheese, avacado, pico, etc. So damn good.

Some guys cook every fish the same. My 3 kids don’t like fish many ways other than fried so I’ve been doing a lot of that lately even with snapper, grouper, trigger, etc. sliced thin.

Given that, almost all gulf coast saltwater fish sans Bonita are good table fair. I’ve actually been trimming out the prime Bonita loin and it’s very good seared like tuna with sesame seeds and dipped in soy sauce. You gotta have a good sized one to get any meat. I say all this simply because there’s not much I won’t eat or try.

Given that, I don’t think trout is great compared to other species for things like baking, searing, etc. I think it’s very good fried cut thin with corn flour like catfish. It’s very good for fish tacos. You could easily bake the larger filets with a topping.

It’s very hard to screw up the mayo/ Parmesan cheese topping for most fish. But again I just don’t think it’s going to be as good as your grouper, snapper, wahoo, cobia, etc to lightly grill, bake, pan sear, broil, etc with a light seasoning. I just don’t think there’s any sort of magical way trout is better than other fish.

Yea, I just wanted to try it and I will. I dont see it being a staple for us. Just too many good bottom fish here


Heading out 40 tomorrow for hogs and snapper. Looking forward to restocking.

Filet to thin pieces for your fry. Use peanut oil.

Larger slabs, blacken. Excellent taste.

Saute onion, bell pepper and a Serrano or jalapeño until soft. Chunk up some trout fillets and toss in the skillet with sautéed veg mix until fish starts to break apart. Scoop fish veg mix on tortillas and enjoy. Wife will usually make a mango salsa to put on top of tacos. Ca cest bon