Anglers love them, chefs love them and we love them. Thanks to their unique flavor and delicate texture, speckled trout are a crowd pleaser. The meat has just the right amount of juiciness and softness. We also like brookies for the splake species, a cross between a male brook trout and a female lake trout (via WildernessNorth).
According to the US Fish and Wildlife Service, brook trout dominate eastern North America, stretching east from the Great Lakes, the Atlantic Ocean and all the way to the Appalachians. As the Chesapeake Bay Program notes, brook trout are a pretty thing. Their green backs are decorated with worm-like markings and the flanks are heavily marked with yellow spots and red/pink spots with blue halos.
Brook trout is best served with its skin on, which takes on a toasty golden brown color when grilled. The star of the show, however, is the delicate flesh of the brookies. From pan frying and braising to broiling and roasting, brook trout can be cooked in countless ways. Perhaps the best way to fully appreciate a speckled trout is baked a la meunière, tossed in flour and sautéed in butter, and finally drizzled liberally with a lemony butter sauce.