Seatrout

Seatrout — also called weakfish or speckled trout depending on the species — are members of the drum family found in coastal and estuarine waters, primarily in the Atlantic and Gulf regions of the Americas. Despite the name, they’re unrelated to freshwater trout and have a distinctly different flavour and texture: delicate, moist flesh with a mild, slightly sweet taste.

The fillets are versatile and suit a range of cooking methods including pan-frying, grilling, baking, and blackening Cajun-style. The flesh is quite soft, so it benefits from gentle handling and brief cooking times. Seatrout is less commonly found in Australian fishmongers but appears in imported or specialty products.

Because of its mild flavour, seatrout pairs well with bright accompaniments — lemon, capers, fresh herbs, and butter sauces all work nicely without overpowering the fish.