I catch lake trout up at Moosehead every winter, but we never keep them. We kept one and cooked it once a number of years ago, I think it was filleted and baked. The fish tasted really muddy, like the smell of a muddy dirty pond bottom. I've had cusk/burbot and brookies from the same place that tasted fine. I don't know if that's just what all togue tastes like, or just the Moosehead togue, or if we screwed up prepping them to cook, or what. Anyone run into this and have a suggestion?