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.
To keep up with Marsh Man Masson:
- Facebook: Marsh Man Masson
- Instagram: todd_masson
- Snapchat: tmassonfish
- Twitter: @tmassonFISH
- YouTube: www.youtube.com/marshmanmasson
JOIN THE CLUB, get unlimited access for $2.99/month
Become the most informed Sportsman you know, with a membership to the Louisiana Sportsman Magazine and LouisianaSportsman.com.