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Called the weakfish because it has weak mouth tissues that are easily torn by
hooks, the sea trout is dark olive-green above, burnished with purple, blue,
gold, green, and copper tints, and many small dark spots. It is further
distinguished by two large teeth projecting from its upper jaw. The weakfish
belongs to the drum family -- the males can produce drumming sounds using the
muscles of their air bladder. This species feeds on small fish (anchovies
and silversides) and crustaceans (mysid shrimp) and uses the Delaware Bay
during summer as a breeding and feeding ground, hence the nickname "Queen of
the Delaware Bay". The weakfish may grow to 3 feet long and over 17 pounds. Sea trout usually travel in small schools and can be found along the East Coast from Florida to Massachusets, occasionally straying northward to the Bay of Fundy. Sea trout are an important commercial and recreational catch of the Mid-Atlantic states. During summer, they live in shallow near-shore waters, usually over sandy bottoms, moving south to offshore waters in autumn. CULINARY DESCRIPTION One of the finest methods for cooking weakfish is to stuff the cavity with crab meat, wrap the fish in aluminum foil, and bake it over hot coals on the grill for 10-15 minutes. The most frequent method of cooking, however, is probably broiling. Split the fish along the backbone. Place the fillet skin-side down under the broiler (or the skinless fillet on a greased broiling pan) and baste it with melted butter and/or lemon juice and add pepper to taste. When the meat turns opaque throughout and flakes easily with a fork, (about 10 minutes depending on thickness), garnish with paprika and fresh parsley. Sea trout is a lean fish and, when cooked, the meat is light and sweet, the texture moist and delicate. Sea trout goes well with many seasonings and sauces -- even a spicy marinade complements this highly desirable food fish. |
