What is it: There are a few types of Seatrout, our most abundant fish, that live along Alabama’s Gulf Coast. If it’s on the menu, that’s either the Silver Seatrout or the Sand Seatrout (often called White Trout), with thick, white filets and a taste similar to any freshwater Trout. If you reel in one with spots, that’s that Spotted Seatrout (also known as Speckled Trout or just “specks”).

When to Get it: Spotted Seatrout, a popular gamefish, will bite anytime, while Sand Seatrout are on the menu all year long (except for the winter). Just remember to bring ice for any Seatrout you plan on eating as their flesh will soften when it gets warm.

Where Does it Come From: Don’t let the name fool you—Silver Seatrout and Sand Seatrout may spawn offshore in the wintertime, but these fish love to hang out in mixed waters throughout the rest of the year. And with that in mind, Alabama’s Gulf Coast the perfect home for Seatrout.

How it’s Prepared: Once you’ve filleted your Seatrout, it can be served several ways—baked, fried, grilled, you name it. But if you’ve got the time, try it poached. Leave the head and tail on after you’ve gutted and cleaned the Seatrout, then dress the fish and wrap them in foil before you put them in the oven for half an hour. When they’re ready, just take the skin off and serve ‘em up.

Species: Silver Seatrout, Sand Seatrout, Spotted Seatrout.