Ideas for skin on speckled trout?

I’ve never done a skin on filet. I’ve done whole specks. Try it out and crisp skin and let us know how it goes.

Speckled trout skin is invariably disgusting. I don’t know why it’s so different than other species whose skin can be tasty. Don’t ruin a great trout filet by leaving the skin on. If you’re that curious, then keep some skin from the filleted fish and fry it separately to satisfy your curiosity. But anytime there is a hint of skin on a filet, it will taste fishy, and in a bad way. I’m meticulous about it and I’ve cleaned thousands of trout.