Lakers

[Fish Wayniac]

I started out on the ice at 5:45 am. Mishap right off with the jet sled unhooking and rolling over. I was scrambling trying to save $15 worth of smelt, fire wood , pack basket , traps and cooler all over the ice.I over came that and had a productive day. I caught 3 Lakers that were in the 15”-18” range. Dan and Sean caught 2. Kevin caught a nice salmon that was released in the hole. I think it was the biggest fish of the day.The smaller size togue tasted good fried in oil seasoned with bread crumbs.

[Fishin_Addiction]

Nice fish!  You out on TL ?

[hardwatergrampa]

we dumped the bait bucket as well 2 dozen smelt all over the ice  ended up fishing the derby with dead bait

[Fish Wayniac]

we dumped the bait bucket as well 2 dozen smelt all over the ice  ended up fishing the derby with dead bait

Bummer on the dead bait. Luckily my shiner cooler still had water in it. I quickly picked up the smelt and put them in the bait cooler,only lost a few.

[MadFisha]

Nice fish way to get after em, that togue looks tasty.

[TwoLightsKid]

Looks like a great day!  Those smaller smelt-fed togue are always the best eating, to me they are as good or better than brookies.

[StevenB]

Nicely done! Can't get fish any fresher then right there on the ice. Looks good
Steve

[JDK]

Nice day.

MarkNFish showed me that small, smelt eating togue boiled and served in melted butter are pretty darned good table fare also.

[Shrinkage]

Nice work Wayne, great pics. Always a good day when you save your bait from a yard sale!

[porkpiehat]

I've always heard lakers taste muddy but that's cool to know about the smaller ones. I've also heard you can do the "poor man's lobster" thing with bigger laker chunks but not sure if they need to be soaked in salt water or anything special.

[JDK]

I try not to keep togue over 22-23 inches and rarely, if ever, keep any from lakes that have alewives.  The smaller togue are good, especially if you remove any fat along the fillets.  I did not soak the fillets to make PML but can't see where it would hurt.  We also lightly coat fillets in olive oil, roll in seasoned bread crumbs, and bake. 


An acquaintance that has a camp out at the Musquacooks used to cut the fillets into thin strips, dredge in an egg/milk solution, roll in Shake and Bake, and fry in oil.  They were very good.

Sorry Fish Wayniac, didn't mean to hijack.

[Fish Wayniac]

Jay its all good! I always like to hear everyones recipes.😁.

[MarkNFish]

Yep.  Had togue for dinner last night.  Boiled for a few minutes in Sprite, then sautéed in melted butter and lemon juice.  Simple and tasty.  As I recall, somebody had posted that recipe here on IS. 

[woodchip]

any fish under 23" filleted and put in a brine of sea salt. molasses, brown sugar  2qts. of water for 6 to 7 fish for a few hours or over night  Smoke slow and the last hour brush with Maple Syrup.  If you follow this Recipe you be after more fish the next day....