TECHNICAL (TROUT) QUESTION

[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. ;)