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? Want to shoot your own fishing videos? Here's some gear you might find useful: GoPro: https://amzn.to/2HKs1di GoPro chest mount: https://amzn.to/2OthF1O Sony a5000: https://amzn.to/2uGfIGx Apple MacBook Pro: https://amzn.to/2UlVVKC Fishing gear: Versamaxx Bolt: https://amzn.to/2HMtYpp MirrOlure SheDog: https://amzn.to/2uAgRPu To keep up with all we're doing, follow us on social media: Facebook: Marsh Man Masson Instagram: todd_masson Snapchat: tmassonfish Twitter: @tmassonFISH Also, please solicit our sponsors: https://matrixshad.com http://www.tackleboxtools.com https://www.seatow.com http://www.deathgripjigheads.com https://www.pugliasnola.com https://fitzgeraldrods.com http://www.magnolia-vodka.com