06/14/2026
Reel Talk Sunday. āCleaning Speckled Troutā
One topic I wasnāt aware of being so controversial was how to filet speckled trout.
The way you see it in the picture is how Iāve seen most people along the MS Coast filet trout. From recreational fishermen, commercial fishermen, charter fishermen, all of the above. And those that filet the whole side, still cut out the rib bones? Crazy. If you buy speckled trout from restaurants, this is the portion of the fish you are receiving. No bones.
Why clean them this way? Well thereās a swim bladder in there that will slow the sharpest of knives and this method of beginning the filet removes 99% of the rib bones that you would cut out anyways.
I intentionally harvested the belly meat from a 3lb trout recently and there really wasnāt much at all. I donāt see there being much at all on a 15-17ā trout. If youāre worried about the most yield, there is plenty of meat in the head as well. No judging here, I cooked a whole tilefish head recently - it was delicious.
Speckled trout, white trout and ground mullet are really the only fish I clean like this. Redfish, flounder, sheepshead, and various other inshore species require different techniques.
Typing āspeckled troutā this many times in this write up really grinds my gears. Because, I just called them ātroutā, but someone somewhere will assume Iām talking about some other trout so I needed to differentiate. I felt this paragraph was necessary.
I believe one reason this topic is so argued is because some associate the method of cleaning with a different species of fish. And believe this method would not be good for their species so it canāt be good for the aforementioned fish.
I usually try to match my Sunday video with the Reel Talk topic. So hereās a little spoiler, tonightās video is already scheduled and set to drop at 7:15 PM.
Whatās your take on cleaning Speckled Trout? We leaving the rib bones on the filet?
Thanks everyone.