This week we speak with Blake Sutton about doing the most with your inshore slam and understanding proper meat care for the best cooking experience as possible. Blake has over 12 years of professional culinary experience with seafood while also being a massive saltwater angler as well!

Topics Include:

Speckle Trout

Red Drum

Flounder

Knowing your fishes oil content to understand what cooking techniques will provide the best results

The "Flake" Matters when talking about textures

Texture + Taste

And So Much More!

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