TECHNICAL (TROUT) QUESTION

[dragn3]

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i am curious if anybody knows the difference between speckled trout and white trout. i have caught many of each and if you take the spots off of a speck it looks just like a white trout. i know they don't clean or freeze the same. the white trout seems to get soft and harder to clean if ya leave it in the ice chest for a day or so and the specks clean pretty easy. the meat seems to stay firmer. also when ya freeze white trout and you thaw em out and cook them they fall apart. some people say they want freeze white trout because of that and that the meat tast funny if you don't cook em as soon as you catch them. i don't really agree with that aspect of it(after you freeze them or wait a day or two as far as taste) but they can be a pain. just a technical question for you all. thanks for your input. ???

[THEFERMANATOR]

Not to sure on the tch aspect, but over here in TAMPA BAY the SILVER/WHITE TROUT tend to get worms when the SPECKLED TROUT don't. I've never really caught many of the ones your asking about, but I've had MANY SPECKLED TROUT ;D. Now where's my corn meal and oil.

[tsubaki]

Weakfishhttp://i175.photobucket.com/albums/w159/tsubaki3/drumweak.jpg
Spotted seatrout
http://i175.photobucket.com/albums/w159/tsubaki3/drumspot.jpg
Are you talking about these two animals?
Because I've caught weakfish with hardly any visible spots.

[dragn3]

all is see is red x's ???

[tsubaki]

Strange, I got pictures. This website is where I got the pictures from.
http://indian-river.fl.us/fishing/fish/index.html
From what I remember there are Silver and White Trout also but they seldom get 12" or so.

[tsubaki]

The weakfish I caught usually are mostly silver with only a few speckles. They are much longer than Speckled Trout but weigh less per same length. The meat is soft and does not last any appreciable time compared to the Speckled.

[dragn3]

ohhhhhhhhhh........... that's really aggrevating!! all i am getting is red x's on the site to!????

[Stinky_Hooker]

" i have caught many of each and if you take the spots off of a speck it looks just like a white trout. i know they don't clean or freeze the same. the white trout seems to get soft and harder to clean if ya leave it in the ice chest for a day or so and the specks clean pretty easy. the meat seems to stay firmer. also when ya freeze white trout and you thaw em out and cook them they fall apart. some people say they want freeze white trout because of that and that the meat tast funny if you don't cook em as soon as you catch them. i don't really agree with that aspect of it(after you freeze them or wait a day or two as far as taste) "


You have answered your own question. ;D


They are two different species with the specks obviously getting MUCH larger....its as sipmple as that!

With that said I hardly fool with white trout. They just arent worth it. I had rather have a mess of ground mullet (southern kingfish, whiting, etc...than white trout ANYDAY. They taste better, keep better and you get more meat off of a grounder than a white trout of equal or even a little larger size. ;)

[dragn3]

I AGREE

[phatdaddy]

i'd rather have gulfstream lobster!

[Blue_Runner]

I agree with stinky, hard to be some good "whiting" or "seamullet" as we call it down here.

Seamullet meaning the fish, not the captain with the long mullet hangin out the back of his ball cap ;D