The Feisty, Tasty Sand Trout is Well Worth a Cast
Posted by: Larry Bozka on April 13th, 2008
They run in schools, but they don’t get nearly as large as their speckled cousins. They’re aggressive feeders, prone to feeding binges that will help an angler of any skill level collect a fair-sized freezer bag of fillets in very short order. Like speckled trout, they have onion-skin-thin mouths, and are pretty adept at throwing jigheads free when too much pressure is applied.
People compare sand trout to speckled trout all the time, but there is really no reason to do so. The silvery little carnivores hold their own just fine; thank you.
My brothers and I grew up fishing the Pelican Island and Galveston Jetty area with my dad, the late Bill Bozka, Sr. of Pearland. Dad knew what it took to keep kids interested in fishing … action, and lots of it.
In turn, the hordes of sandies that occasionally roamed beneath the pilings of the Pelican Island obliged by providing us countless catches.
What Cynoscion arenarius lacks in size, it makes up in quantity. (Just in case taxonomy is your thing, the speckled trout goes by the Latin moniker Cynoscion nebulosus.)
The current state record stands at 6.25 pounds. I have seen, at the largest, sand trout that weighed almost half that much. Again, though, catching these prolific speedsters is not a matter of trophy-seeking, but instead one of sheer, productive fun.
Sand trout fillets do not hold up well in the freezer, even when vacuum-packed. But for a family or neighborly fish fry, I’ll put fresh sand trout up against any fish that swims, especially when fried with a light coat of corn meal in a searing pan of peanut oil.
On occasion… and when I am feeling particularly health-minded … I’ll take the fresh fillets, dredge them in olive oil, apply a moderate sprinkling of the ever-versatile Tony Cachere seasoning and drop them into a hot frying pan, leaving them on the stove just long enough to turn one side white, flip the fillet, and do the same with the other.
That recipe, by the way, works equally well with not only speckled trout fillets, but also the fillets of virtually any edible fish. Using that process, I can have a trout cleaned, with an electric knife, in all of a minute (the sand trout is very easy to fillet, as like the speck, it does not have the large and much stouter bones of redfish, snapper and other like species).
I rinse off the fillets, apply the olive oil, put them in the lightly-oiled pan … again, lightly seasoned (use whatever spice mix you prefer) … and have the fisherman’s version of
The sole purpose of his journey? To compete in this hard-core conservation-conscious fundraising competition … and make no mistake, it is indeed a competition.
With that in mind, I nonetheless can’t resist sharing this anonymous Internet composition. It was shared with me by my close friend and video production partner Dave Aitken of Katy, Texas-based Aitken Productions.
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