I have some friends that will get me some lake trout this coming weekend from the Kenosha area if they can catch them? Now what should I do with them? Not sure if you can them or smoke them. Any advise? Thanks
Shawn
My fav salmon recipe
But Lake Trout, smoke em. Some people like em deep fried with traditional fish batters too.
smoke them or smoke them. Or if they aren’t too big, smoke them.
The lakers from lake michigan aren’t like the ones from superior where you can actually eat them and enjoy them. Some people will say differently, but I’ve never had one that didn’t taste like crap. They are pretty decent smoked though.
Has anyone tried canning lake trout? I have canned salmon before but never lake trout. Thanks.
Shawn
Your options differ depending on the fish. The lake trout with the orange meet can be cooked any way and are excellent. The white meat ones are so fatty your options are somewhat limited.
They’re not as good as salmon but if u prepare them right they’re pretty good. I grill them like a steak flesh side down first and flip them over and cover with seasoned mayonaise. Sounds crazy but try it it’s great
Has anyone tried canning lake trout? I have canned salmon before but never lake trout. Thanks.
Shawn
Yes – YUCK!
Go on YouTube , and research trout almondine….by NHFishandgame. Its Tall Timber’s trout Almondine. It’s fantastic especially with garlic mashed potatoes, or wild rice!
I think Randy summed it up pretty well in that beautiful animation he shared with us… This year, more than ever, people are trying to convince themselves that the lakers here are good to eat. They are not. I’ve eaten lakers out of Superior, Big Green, Geneva, and Flaming Gorge. They have all been excellent! Our lakers here are nothing like that. They are flat out gross. Sure, you can smoke ’em, and they’ll be edible, but so are carp…
Your options differ depending on the fish. The lake trout with the orange meet can be cooked any way and are excellent. The white meat ones are so fatty your options are somewhat limited.
I agree with this statement. Another option besides smoking is to par boil the fish first to get some of the fat out then cook as you wish.
Put the fish in a shallow pan with some aromatics (onion, celery, carrot, parsley, salt, whole black peppercorns is traditional), cover with cold water, put the pan on medium heat and lid it up. After about 8-10 minutes, the water should be close to a simmer and the fish should have let go a good bit of fat into the water. Remove the fish to cool and use it however you want. It won’t be as good as other kinds of fish but it’s better than nothing. Good luck.
, people are trying to convince themselves that the lakers here are good to eat. They are not. I’ve eaten lakers out of Superior, Big Green, Geneva, and Flaming Gorge. They have all been excellent! Our lakers here are nothing like that. They are flat out gross.
Way, Way back in time, the lakers weren’t too bad out of L.M. The first lakers I caught as a kid had the bright orange flaming fins and and the meat was distinctly bright different. I think the primary forage differences and the strain used for “re-introduction” compared to the natural lakers made all the difference. I don;t know how much for forage on chubs still, but when their diet went from smelt to chubs, sculpin, and other sources….the taste went to regurgitated puke. Still a hell of a great fish on light tackle and I’ll jig for them any chance I get.
This is great information. Looks like I may tag along on the trip. The guide said the lake trout are easier to come by and we can get a bunch of them for the group? I guess we will target something else and stay out longer if needed. Thanks.
Shawn
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