What a 5-star chef does with speckled trout

Louisiana lets anglers bring their freshly caught fish to local restaurants to have the fillets prepared by chefs who daily produce the best dishes in the world. This week, Marsh Man Masson did just that, toting a Ziploc stuffed with speckled trout fillets to the French Quarter and handing them over to Devan Giddix, chef de cuisine at the legendary Bourbon House.

It proved to be a very wise choice.

Like the video? Please give it a thumbs-up, and subscribe to the Marsh Man Masson channel on YouTube. Also, leave a comment below. Have you ever taken advantage of the catch-and-cook program in Louisiana or anywhere else?

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