IceShanty.com's Ice Fishing Community
Ice Fishing Tips -Check your local regulations! => Hardwater Cuisine => Topic started by: APJ on Dec 21, 2010, 10:40 AM
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If you catch a Togue this year and would like to eat it with out the grease, Than try this.
First. -Cut head, tail off than gut fish
Second. -Take fish put on sheet of tinfoil, and lay on gas grill with a little butter. Turn on med/high for five min, than flip fish over cook five min,
Third-- Turn grill down take a fork peel the skin right off both sides of fish, comes off easy at this point.
Fourth- Now put some more butter on foil and sprinkle wood chips of your choice right on top of burner,for smokey flavor.
Fith- Cook on low/to med for 45min each side it might burn a little on each side but thats ok.
When done you will have the best dry tasting togue you will ever have. These instructions are for 5 to 10 lb fish..
I cook this way all winter and people cant believe they are eating togue.. :)
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You made me hungry ;D
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that actually sounds yummy... ( I catchem you cookem?)...worth a try :)
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I like to just throw them (still) flopping into a nice bonfire...........
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Togue is my gramp's favorite fish and when he cooks them, he bakes them in the oven on a cookie rack so they're off the pan and the grease falls out of them. He does basically the same prep, but uses stove top stuffing instead of woodchips and it helps soak up grease.
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Cubed up they make a good chowder, just make sure you cut all the dark fat off. I smoke most of mine, I don't like smoked fish but I give them to several people who thinks it's the best smoked fish going.
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filleted and cut into strips, soak a couple hours in milk and enough lemon juice to make the milk curdle, dredge in jiffey cornmuffin mix and deef fry tastes close to fried clams. dip in togue sauce: ketchup, horseradish, lemon juice, and a little worcestershire sauce ( tastes like shrimp cocktail sauce)
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I have found that taking the skin off of them before cooking (I do it when I fillet them) goes a long way to making the oil slicks more palatable.
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Heres how i do it clen em leave heads and tails on salt pepper red pepper flakes parsley flakes garlic powder inside coat the with olive oil slice some lemon put the on top and inside place on gas grill with skin touching grill cook 6 minutes depending how 2 lbs big each side as you flip skin will stick to grill thats ok when they are done remove and serve turn grill off remove skin like potato chips and feed to you beagle or bird dog
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The best way to cook a laker is to give it to smeltslayer. he says his friends cook them real good. i just take there word for it ;D
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Tougue is the best eating fish if you cook them correctly
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I have found that taking the skin off of them before cooking (I do it when I fillet them) goes a long way to making the oil slicks more palatable.
Definately cook lakers without the skin. Any trout in my opinion. Best way to do that is to pull skin off like a sock when they are still flopping. Gut them first ofcourse. Or butterfly the fillets so they are boneless, then slice skin away like u would a panfish.
Then put the fillets in a broiler dish with fresh sliced garlic, onion, and butter. Sprinkle top with bread crumbs broil on high for 15 18 mins. Serve over rice. Frickin' good!
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Guys I'm getting hungry.
I like to filet and use a honey, ginger, and soy glaze/sauce.
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I've smoked a few before. Was actually pretty good.
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I never liked Togue until i bought a smoker. Now i plan to target Togue this year. I like smoked togue better than Salmon or Brookies smoked. I think the oil in them absorbs more smoke and gives them a more subtle fish taste and more smokey flavor. I had people try my smoked togue that don't typically like fish and they loved it. If you know someone with a smoker have them smoke up a togue for you this winter, i think you will be surprised. :o
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The best way to cook a laker is to give it to smeltslayer. he says his friends cook them real good. i just take there word for it ;D
Yea but he also eats big ol nasty chubs too!
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I have cooked them similar to what A.P.J. has described, minus pulling the skin by wrapping them in a piece of a brown paper bag prior to the tinfoil. Most of the oil will be absorded into the bag and away from the meat. Not bad on the 3-5lb fish.
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Had a guy show me a Mayo coating to slather over the fish. Just add what ever spices you enjoy to a small jar of Mayo. Mix thoroughly. I use Garlic, sea salt, cayenne pepper, and paprika. Cut the head off, and fill the body with butter and onion wedges. Slather your Mayo mixture over the outside, and wrap the fish in foil. I like to have three or more layers of foil. I usually douse well with lemon juice or add wedges to inside. Cook over open fire or grill for around 5 minutes per pound, turning regularly. When done, open up the foil, and using a fork pull the skin off the meat and enjoy your meal!!
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Good Coyote bait.......LOL
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Good Coyote bait.......LOL
I was thinking the same thing!!! >:D
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Good Coyote bait.......LOL
Thats what I was thinking of Bass and Crappie.. :)
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I can't believe people actually eat laketrout,WHY,when we have tons of crappie,to eat.My wife says laketrout make your house stink,when people cook them.I have to agree,they do smell odd.I have found laketrout make good garden fertilizer.When the Baldeagle wouldn't even eat them.LOL,now I practice catch and release on all laketrout,unless I know someone who wants one to eat.yuk.I wonder how they burn in the woodstove?With all that oil.LLS
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Bring them home, soak thier tails in gasoline, freeze them solid and when the power goes out, use them for candles.
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Bring them home, soak thier tails in gasoline, freeze them solid and when the power goes out, use them for candles.
Now I would like to see you burn one inyour home for a candle, Stinky.. ???
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Back in my college days, I cooked one in my dorm room at UMFK. Nearly got kicked out.
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I would eat a Lake trout over any other fish, well except for Halibut.. :o
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Back in my college days, I cooked one in my dorm room at UMFK. Nearly got kicked out.
:o :o :o :o :o
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Thankyou everyone for sharing your great recipes on how to prepare your Lake trout.Now there is no excuse now why anyone would not eat a togue.. Yum, Yum,.. ;D
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Thankyou everyone for sharing your great recipes on how to prepare your Lake trout.Now there is no excuse now why anyone would not eat a togue.. Yum, Yum,.. ;D
they are supposed to be one of the highest in omega 3 which means they are good for you as well
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I agree with the smoking approach, I'm often disappointed by the salmon and rainbows. I love brookies but I have also had some delicious smoked lake trout, fat content definitely makes a difference.
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I like to cook them in a cast iron pan over an open fire. I place a nice smooth rock in the pan with it. Then when it's done I eat the rock and throw the fish in the fire. ;D
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Why would you waste your time cooking them when you can cook Perch and have a GOOD MEAL?? ;D
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Why would you waste your time cooking them when you can cook Perch and have a GOOD MEAL?? ;D
Perch? Isn't that eagle food? ;D
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Make a puree of tripe and lemon juice concentrate.
Soak for 3 days.
Place in a Pyrex dish.
Coat fish with puree.
Preheat oven to 650* F with a red brick in the oven
Bake @ 650* for 4 hours.
When timer dings eat the brick.
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Perch? Isn't that eagle food? ;D
X2 :)
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(http://img.photobucket.com/albums/v365/billditrite/100_3150.jpg)
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Make a puree of tripe and lemon juice concentrate.
Soak for 3 days.
Place in a Pyrex dish.
Coat fish with puree.
Preheat oven to 650* F with a red brick in the oven
Bake @ 650* for 4 hours.
When timer dings eat the brick.
Thats funny
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tbtool you nailed it. Great recipe. :clap:
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I brine them, put a fan on them to get the air circulating to form a good pellicle (kind of like a flavor crust that smoke adheres to easily) then smoke them low and slow. I always debone them and take the skin off...best smoked fish I, and my friends have ever had....serve chilled with Ritz crackers....great snack anytime, including on the ice.
Roo
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Just read Jimmiedean's candle receipe and it caused serious damage to my gut! Shouldn't laugh that hard.
Seriously, I'm surprised someone from Great lakes country hasn't mentioned the Lake Superior fish boil. Kettle of heavily brined boiling water, set a bag of whole spuds and onions in it till done, remove and set in a bag of clean laker chunks and boil for about a minute till falkey. Serve spuds/onions/fish with melted butter. The boiling water cooks the oil out and the stuff is great! Keep the fish chunks small to be sure the oil can come out quickly and the fish doesn't overcook and turn to mush.
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How does everyone cook there lake trout?? ??? I smoke mine all the time and was lookin for a change of pace. Thanks ;D
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I saw the title and immediately thought "you smoke them" ;D
This will be interesting because it's the only way anyone I know makes them.
WS
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Apparently there is alot of fat (in the belly area?) that needs to be removed and it tastes much better pan fried? Or so I have heard.
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I have left them whole and stuffed them with bread crumbs and minced perch fillets. Mix crumbs, perch, (1) eggs, some chopped up onion & a little green pepper. Season inside of trout with old bay and lemon juice, stuff the trout, wrap in foil and throw it in the oven or on the grill. Cook until the dorsal fin pulls out with little to no effort. Let it sit wrapped up in foil for a few minutes and then dig in. Not too bad. I perfer to smoke them..
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I make a cusk and laker chowder on occasion and always seem to like it.
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I throw them back!
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seem's we all like them smoked. I'll be doing 3 of them soon.
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Fillet them, cut into 2" strips, egg wash, Itallian seasoned bread crumbs, deep fry. I prefer a 18"-24" fish. Any bigger and I release them. Sometimes I cut out the dark meat on the skin side, along the lateral line, it can be "fishy".
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I've eaten a lot of lakers. I don't keep many anymore, but when I do I usually smoke them and give them away. I have made chowder with them, that came out very good. I've also fried them, trick is to cut off all the dark fat on the skin side.
My favorite way to cook them (without smoke) is grilled. I use the back of the fillet knife to remove scales and slime under cold running water. Fillet the fish and take out the pin bones (I cut them out, leaving a narrow void down the fillet). Cut a few shallow slits across the center 1/3 of the skin, just enough to let some fat drain out. In a large enough dish season meat side with salt, pepper and anything else you like. Then cover with enough olive oil to rub a good layer over the whole fillet. On a preheated grill (as hot as you can get it) place the fillet meat side down at a 45* angle to the grates for 2 minutes or so until there are good char lines. Then rotate 90* as you move to a fresh spot (hot) on the grate for another 2 minutes. Now you should have a nice set of cross hatched grill marks, flip the fillet over onto the skin side and reduce the heat to medium-medium/low and cook covered for maybe 5-10 minutes ( not sure how long it will take). Keep an eye on it and when the skin gets slightly burn and crispy it's done. You will want to use a spatula (or two ;)) to take the fillet off the grill. May be easier to cut the fillets into a few pieces the first time you try it if you're worried about it breaking up on you. If you oil the grate before hand the skin shouldn't stick on you, I use Pam Grill spray with very good results. But, when you spray it on a preheated running grill the over spray flames up a lot, so I can't recommend you do that ::). You can apply oil with a folded up cloth and tongs too ;).
When done, you can place the fillet skin side up and usually the skin will lift off with most of the dark fatty(fishy) layer. What is left can be scraped off with a butter knife. I also know people who like to eat it as is, skin and all.
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CAN THEM.SMOKE THEM.also...deep fried in drakes beer batter... :-\
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deep fried with togue sauce...horseradish, lemon juice, a few splashes of worcestershire sauce to a bowl of ketchup. makes a good rueben as well with coleslaw and cheese
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I like to smoke lakers after they have been frozen and when still fresh I like them pan fried after an egg wash and cracker crumbs.
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I end up eating lakers from time to time. My preferred recipe is very simple: fillet your trout and cut into 2" to 3" wide chunks. Marinade in Frank's Red Hot for about 2 hours. Drop in flour and deep fry. The Frank's cuts the natural oil in the trout, and the deep frying process kills the heat in the Frank's. The result is a crispy battered, light tasting fish. I have only tried this with fresh fish (shore lunch), not sure if there is any good way to eat frozen lake trout.
Try it, you will be surprised!
Enjoy!
Chip
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4 fresh lake trout, mackerel or other whole white fish (2 lbs. in all)
Stuffing:
2 tbsp. butter
1/2 c. chopped parsley
1/2 c. chopped dill sprigs
1/4 c. chopped chives
1/4 c. chopped onion
2 tbsp. lemon juice
White Sauce/Alfrdedo:
1 tbsp butter
1 c. heavy cream
1/2 block of Philly Cream Cheese********
1/2 c. Sour Cream********
1 clove garlic, crushed
1 1/2 c. freshly grated Parmesan cheese
1/4 c. chopped fresh parsley
Melt butter in a medium saucepan over medium low heat. Add creams and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
Fish Cooking:
Preheat oven to 400 degrees. Clean and rinse fish; allow to drain. Sprinkle lightly with All Season salt.
Mix together the remaining ingredients; stuff and wrap each fish separately in aluminum foil.
Bake 25 minutes. Unwrap, remove to a hot platter. garnish with parsley and lemon slices. Serves 4.
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soak skinless fillets in buttermilk for 1 day, then flour egg wash and whatever you like for breadcrumbs, fry them up and when they are done serve with fresh lemon
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There is a lake here with an abundance of 16-20" mackinaw so they upped the limit to help grow larger fish and help the Kokanee Salmon population. I kept 4 16" fish the other day and was hoping to cook them up. I did quite a bit of research and it seemed like there were a lot of negative reviews unless you smoke or grill them. I was a little let down because I currently don't have a grill or a smoker so I gave them to a co-worker who loves them smoked.
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I don't like strong, fishy tasting fish, so i treat my lakers a little differently than most. I fillet them, taking off the skin and ribs. I then split each fillet lengthwise, taking out the mid-line. I make sure that every inch of dark meat or fat is removed. I then roll the fillets in bread crumbs with lots of lemon pepper, then put them on a cooking sheet lined with aluminum foil. 10 minutes in the oven at 450 and they are perfect! The other option is cooking them on a foil-lined grill. Cook them 5-8 minutes on each side.
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I BBQ them:
(http://img.photobucket.com/albums/1003/DRIFTER_016/LTDinner.jpg)
I deep fry them:
(http://arcticangler.ca/images/NWT/NWT2/P8040007.jpg)
I also bake them in foil
(http://arcticangler.ca/images/NWT/NWT1/P7140261.jpg)
;D
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I BBQ them:
(http://img.photobucket.com/albums/1003/DRIFTER_016/LTDinner.jpg)
I deep fry them:
(http://arcticangler.ca/images/NWT/NWT2/P8040007.jpg)
I also bake them in foil
(http://arcticangler.ca/images/NWT/NWT1/P7140261.jpg)
;D
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I BBQ them:
(http://img.photobucket.com/albums/1003/DRIFTER_016/LTDinner.jpg)
I deep fry them:
(http://arcticangler.ca/images/NWT/NWT2/P8040007.jpg)
I also bake them in foil
(http://arcticangler.ca/images/NWT/NWT1/P7140261.jpg)
;D
Man that looks good!
WS
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thank you people Im gonna try all of these. NOW TO LAKE ;D ;D
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Good luck, you're going to need a lot of them now ;D.
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I broil the fillets on a bed of onions and lemon slices, powdered with dill, red pepper, bread crumbs, and s+p. Delicious, no fishy taste, no oils, etc. broil maybe 10-15 mins tops, till fish is moist buy flaky white. as good as haddock.
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I always soak mine in milk or buttermilk, preferably overnight. Bread them with your favorite breading, then deep fry them until crispy and golden brown. Take out of the hot oil, throw the fish in the trash, and then drink the hot, fishy, nasty oil!
I throw mine back, saves on the trash pick up bill on Saturdays! My doctor tells me that all that fishy fat in the fry oil is not good for me anyway! ;D ;D ;D ;D ;D
BIGJim223
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Ha Ha how did I know you would be commenting on my post!
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Ha Ha how did I know you would be commenting on my post!
It was a given!
BIGJim223
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Years back I posted a recipe in the recipe column for fried laker using Franks Red Hot sauce and preprepared fish mix. It's the only way we can eat lakers other than smoked... Don't be discouraged by the hot sauce either, it's not hot at all...
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HANDLE THEM GENTLY THEN THROW THEM BACK !
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5lb fish and under just fillet take center line bones out and roll in zatterans fish fry and broil in oven for 15 min. Try once you will be impressed! ;D
And cant beat the BBQ grill either.. Just remember to allways remove the skin.
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5lb fish and under just fillet take center line bones out and roll in zatterans fish fry and broil in oven for 15 min. Try once you will be impressed! ;D
And cant beat the BBQ grill either.. Just remember to allways remove the skin.
No need to remove the skin with our lakers.
Anytime I BBQ it's with skin on.
To tell you the truth I would not eat any Southern lakers as they are way too greasy for me.
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drifter, what do you lake trout have for forage? whitefish, grayling, char?
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Italian Style Lake Trout
(http://i621.photobucket.com/albums/tt294/monstermash_01/SAM_0011.jpg)
Baked with White Sauce:
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC10953.jpg)
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Dispy THAT LOOKS GREAT. ;D :clap: :thumbsup:
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I dont fish for lakers, but it seems that a lot of people treat them - either thorwing them back, smoking, etc - like bluefish.
I eat bluefish several times a summer and here are my tips that make it as mild as can be, basically what others have said:
-keep small to medium fish only
-eat them fresh, oily fish dont freeze well
-bleed the fish immediately (not sure if this would help lakers, but I think it helps blues immensely)
-once filleted, remove skin AND dark FAT layer under skin from fillet before proceeding
-I soak/marinate the fillets in creamy italian or ranch dressing (seems to draw out some more oils) overnight
-when ready to cook, wipe fillets clean of most of the marinade dressing and bake or on the grill in a foil "pillow"
If I ever get into laker fishing (hey, hint SmellsLike!!! ;D) I'll give this a whirl as I bet it will work well.
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drifter, what do you lake trout have for forage? whitefish, grayling, char?
They eat ciscoes, grayling, whitefish and other lake trout.
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An older picture from my recipe collection but a great combination for any trout ;)
(http://i621.photobucket.com/albums/tt294/monstermash_01/2011-09-10_21-07-26_793.jpg)
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They eat ciscoes, grayling, whitefish and other lake trout.
I wonder if they just ate grayling would they take on that thyme taste?
I've noticed here that our lakers that eat Alewives (shad) taste strongly fishy, while those that eat smelt tend to be mild and pleasant.
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5lb fish and under just fillet take center line bones out and roll in zatterans fish fry and broil in oven for 15 min. Try once you will be impressed! ;D
Add a generous portion of lump crab meat on top. Serve with fresh steamed asparagus tips. Yum! ;D
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I bake them.
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We have a fish boil with our Whitefish and/or Lake Trout. I steak them into 2" pieces. I drop the steaks into a pot of boiling water, with a dash of salt. When the meat turns white, dip them out (10 - 12 Minutes). Peel and eat, after dipping in melted butter. Yum
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I throw them back!
me too,
;D ;D ;D
RAT
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think the best way to cook them is in bacon grease we stumbled across this by accident in the shanty had some leftover bacon grease int she skilit then threw one in after it was fillet was really good
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Yesterdays trout becomes tonight's meal. ;D
(http://img.photobucket.com/albums/1003/DRIFTER_016/P2170061_zps71172a43.jpg)
(http://img.photobucket.com/albums/1003/DRIFTER_016/P2170062_zps71e2a70c.jpg)
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Thanks Big Red for a couple of preparation tips. I usually catch and release them, but tried your tips on a couple of 5 pounders and it worked great. My wife is a tremendous cook, but the prep side is all mine. I agree that the smelt diet is best for laker taste. She also does a pan fry with seasoned panko bread crumbs and Pam cooking spray. She soaked the fillets (minus all fat and pin bones) in milk for about 20-30 minutes before doing the pan fry. Served it with a Trader Joes vegetable and barley mix with sliced cherry tomatoes and broccoli added to the mix. Very colorful and low fat.
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just did a nice one up a couple weeks ago, this was about a 24-25 inch laker. cook time may vary. was only the 2nd one i did and tasted better than the 1st which i did a basic pan fry
heat oven to 350
skin side down in pyrex dish.
dumped some olive oil and lemon juice on both fillets
salt, pepper, italian seasoning, fennel seed, garic powder or salt
bake for about 40 minutes then sprinkle parmesean cheese over top for another 5-10 minutes or so.