You’ve never cooked trout this way, but you will now

Little fish of almost every species are delectable if prepared correctly, but big fish tend to taste strong and oily, with some species being worse than others. Speckled trout is a species that tastes best at the lower end of the legal range, so I tend to release those over about 18 inches.

But I’ve developed a recipe in recent years that gets me excited when I put some of those bigger fish in the boat.

In this video, I show you how easy it is to prepare. Believe me, after you see it, you’ll run to the garage, hook up the boat and head out on a quest for some big speckled trout.

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About Todd Masson 556 Articles
Todd Masson has covered outdoors in Louisiana for a quarter century, and is host of the Marsh Man Masson channel on YouTube.

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