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Started By
Message
How are you guy cooking speckled trout?
Posted on 4/11/25 at 6:23 am
Posted on 4/11/25 at 6:23 am
There are a lot of them down here and I have not eaten them. I typically catch snapper and grill or blacken them. I have a friend who loves the trout but everyone here hates them. He fries them but I dont eat a lot of fried fish.
I have been fishing more inshore lately due to the wind and catching big numbers but not a lot of big ones. Keepers here are 15" and I catch a lot of 15"-18" fish
Any other way to cook these things other than dumping them in the grease?
I have been fishing more inshore lately due to the wind and catching big numbers but not a lot of big ones. Keepers here are 15" and I catch a lot of 15"-18" fish
Any other way to cook these things other than dumping them in the grease?
25
Posted on 4/11/25 at 6:42 am to LanierSpots
Fry some bacon.
Catch grease.
Put on aluminum foil. But butter works too.
Set oven to 325 with bacon grease on top and bottom of filets.
Your favorite seasoning. (Prudhomme red fish magic for me). And lemon squeeze.
Not sure about time.
Catch grease.
Put on aluminum foil. But butter works too.
Set oven to 325 with bacon grease on top and bottom of filets.
Your favorite seasoning. (Prudhomme red fish magic for me). And lemon squeeze.
Not sure about time.
This post was edited on 4/11/25 at 6:43 am
Posted on 4/11/25 at 6:45 am to LanierSpots
Broil the fillets
Ceviche
Almondine
Ceviche
Almondine
Posted on 4/11/25 at 7:06 am to LanierSpots
I like making fish tacos with them these days.
Put some olive oil in a pan. Heat pan up. Toss in filets. Let them cook in some taco seasoning or make your own seasoning by dusting filets with cumin, onion powder, garlic powder, chili powder. Put on a warm tortilla.
Optional, dice onions and add to tacos with chopped cilantro.
Also, make a mexican cole slaw to go with them.
Put some olive oil in a pan. Heat pan up. Toss in filets. Let them cook in some taco seasoning or make your own seasoning by dusting filets with cumin, onion powder, garlic powder, chili powder. Put on a warm tortilla.
Optional, dice onions and add to tacos with chopped cilantro.
Also, make a mexican cole slaw to go with them.
Posted on 4/11/25 at 7:14 am to LanierSpots
We did a Chandeleur trip last fall and that was the first time I've eaten specks in decades. I was impressed with the texture and flavor of the trout. I did think the 20" fish ate a little better than the smaller filets. I think the bigger filets were denser and more firm. I cooked it just like 95% of the fish I cook. Cast iron with a little olive oil and cajun seasoning.
Posted on 4/11/25 at 7:18 am to Sea Hoss
Use good olive oil. You can just season them with whatever you like or season them and then dust in some panko/flour mix.
Posted on 4/11/25 at 7:21 am to LanierSpots
It’s a delicate fish but one of the better white filets as long as you don’t over cook it, like anything else.
I prefer to pan sear on medium heat, just until you get color on each side and it barely begins to flake. Seasoning is completely subjective as long as you get a little salt on there.
I prefer to pan sear on medium heat, just until you get color on each side and it barely begins to flake. Seasoning is completely subjective as long as you get a little salt on there.
Posted on 4/11/25 at 7:24 am to LanierSpots
Every conceivable way there is to cook fish, speckled trout work.
I never made couvillion with them because I feel like it'd be a waste and theyd likely fall apart instantly. I like them off the cleaning table and into the batter best. They are excellent whole fried. Civichie, grilled, blackened, baked, anything.
Are they different than ours are?
I never made couvillion with them because I feel like it'd be a waste and theyd likely fall apart instantly. I like them off the cleaning table and into the batter best. They are excellent whole fried. Civichie, grilled, blackened, baked, anything.
quote:
everyone here hates them
Are they different than ours are?
Posted on 4/11/25 at 7:31 am to DownshiftAndFloorIt
quote:
Are they different than ours are?
No but we dont seem to get the bigger fish in numbers like you guys do. Not that I have seen so far. There are some big ones out there but the majority of them are smaller. Like I said, I have not eaten them before myself. The consensus here is that they are mushy and you must eat them fresh.
I think I am going to go out next week and catch a few and try them that night. Test for myself. Use one of the recipes posted here.
Our region has a abundance of mangrove snapper and hog fish and those fish are almost perfect. Easy to catch, clean and you and you can freeze the fillets. People are spoiled on them.
I am going to give them a try. See how I like them. I typically cook my fish here on my flattop outside with either a little oil or/and butter. Season and just sear the outsides. Our favorite way. I also like to put them on the smoker on a flat stone and season.
Posted on 4/11/25 at 7:33 am to TheDrunkenTigah
quote:
I prefer to pan sear on medium heat, just until you get color on each side and it barely begins to flake. Seasoning is completely subjective as long as you get a little salt on there.
This is basically what I am doing but I do it on the flat top outside. Snapper, hog fish or even grouper fillets here. Its probably how I will try the trout. One flip then on the plate.
Posted on 4/11/25 at 7:36 am to LanierSpots
I like mangrove snapper as much as the next man but if you offered me a fresh bag of speck flillets and a fresh bag of mangroves, I'm taking the specs.
Mangroves are easy to clean, but specs are easier to clean than bass are. You can mow through a lot of them in a hurry. They don't have those goofy rib bones that jewg into the meat at weird angles and the scales are very small and soft. Hide is tough enough to hardly ever rip.
They are flaky-er than snappers by a fair bit, so they don't hold up to overcooking or rough handling as well. You just have to cook them fairly fast and never for very long regardless of what you're doing with them.
Mangroves are easy to clean, but specs are easier to clean than bass are. You can mow through a lot of them in a hurry. They don't have those goofy rib bones that jewg into the meat at weird angles and the scales are very small and soft. Hide is tough enough to hardly ever rip.
They are flaky-er than snappers by a fair bit, so they don't hold up to overcooking or rough handling as well. You just have to cook them fairly fast and never for very long regardless of what you're doing with them.
Posted on 4/11/25 at 7:42 am to LanierSpots
Crush a sleeve of ritz crackers. Season however you like. pass filets thru seasoned egg wash and tumble in ritz crackers. Pan fry in about 1/8" olive oil until golden brown on each side. Works great with snapper also.
Posted on 4/11/25 at 7:45 am to Speckhound
quote:
Crush a sleeve of ritz crackers. Season however you like. pass filets thru seasoned egg wash and tumble in ritz crackers. Pan fry in about 1/8" olive oil until golden brown on each side. Works great with snapper also.
Certainly will try that one at some point.
Posted on 4/11/25 at 7:48 am to Sea Hoss
quote:
I did think the 20" fish ate a little better than the smaller filets.
This may end up being one of my issues here unless I can locate some bigger ones. Most of the keepers I am finding are 16"-18" at best. I have not fished a lot for them but my son has enjoyed the constant action we have with them lately so I think we will keep moving around looking for bigger ones
Most of the keepers are just not big. And I am not having to use live bait to catch them. We actually have a slot limit here of 15-19"
This post was edited on 4/11/25 at 7:55 am
Posted on 4/11/25 at 7:48 am to LanierSpots
That's going to work really well. If you like the skin, they are super easy to scale as well. I love to scale them and fry them whole or leave the skin on the fillets.
Another fun thing to do is scale them and fillet them almost to the tail on both sides, and snip the spine out with scissors, and fry them like this big butterflied fish thing. Looks kinda cool, and gives you some tails to crunch on if you like that.
Another fun thing to do is scale them and fillet them almost to the tail on both sides, and snip the spine out with scissors, and fry them like this big butterflied fish thing. Looks kinda cool, and gives you some tails to crunch on if you like that.
Posted on 4/11/25 at 7:53 am to DownshiftAndFloorIt
quote:
I like mangrove snapper as much as the next man but if you offered me a fresh bag of speck flillets and a fresh bag of mangroves, I'm taking the specs.
Wow. Surprising. The mangs are amazing to eat. They are my favorite other than Hogfish. Which does not have any kind of blood in the meat. Super white and flaky and even a little durable. Just harder to catch. LOL
Posted on 4/11/25 at 8:01 am to LanierSpots
With the bigger trout, love some Trout Meuniere
Posted on 4/11/25 at 8:05 am to LanierSpots
quote:
hogfish
Always order this when I’m in the Keys. One of my favorites
Posted on 4/11/25 at 8:22 am to LanierSpots
It might just be im lonesome for them. I grew up eating a ton of specs and now I eat way more mangroves than specs.
Regardless, they are excellent eating IMO. 15" trout is plenty big enough to eat good. 18" to 20" is ideal for me. Getting on a school of hungry snaggle toothed 18" trout is awesome.
Regardless, they are excellent eating IMO. 15" trout is plenty big enough to eat good. 18" to 20" is ideal for me. Getting on a school of hungry snaggle toothed 18" trout is awesome.
Posted on 4/11/25 at 8:22 am to LanierSpots
Lately I've been lightly flouring/seasoning, then pan searing them, remove them, sauté mushrooms/shallots/garlic, then make a cream sauce with heavy whipping cream, put the fish back in or just serve.
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