Catch and Cook Sea Trout in Cast Iron with Backwoods Gourmet and my724outdoors.com!
Today we are after Sea Trout. Join me for a great trip to Devils Elbow along the Intracoastal Waterway in St. Augustine, FL for some fishing. Then I will take my catch back to the outdoor kitchen and cook up a great original dish that I call “Fish Wings”. I will also make an original side dish that is low carb and delicious.
About sea Trout:
Sea trout is the common name usually applied to anadromous (or sea-run) forms of brown trout (Salmo trutta), and is often referred to as Salmo trutta morpha trutta. Other names for anadromous brown trout are sewin (Wales), peel or peal (southwest England), mort (northwest England), finnock (Scotland), white trout (Ireland) and salmon trout (culinary). The term sea trout is also used to describe other anadromous salmonids—coho salmon (Oncorhynchus kisutch), brook trout (Salvelinus fontinalis), Arctic char (Salvelinus alpinus alpinus), cutthroat trout (Oncorhynchus clarkii) and Dolly Varden (Salvenlinus malma). Even some non-salmonid species are also commonly known as sea trout—Northern pikeminnow (Ptychocheilus oregonensis) and members of the weakfish family (Cynoscion).
Anadromous brown trout are a silvery color with faint black spots. However, once they return to freshwater they quickly take on the normal coloration of resident brown trout in preparation for spawning. Sea trout kelts (post spawn) return to their silvery stage as they migrate back to saltwater. Adult brown trout are between 35 to 60 centimetres (14 to 24 in) long, and can weigh from 0.5 to 2.4 kilograms (1.1 to 5.3 lb). Breeding males will develop a hook-like, upward-facing protrusion on the lower jaw called a kype. In freshwater the top of the trout is an olive color with brown and black spots with the ventral side being tan to yellow. The sides have many orange and red spots ringed with a light blue.
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