Fish chowder with lake trout?

[SmellsLikeFishNH]

Anyone made one? How did it come out?

Any one have a good recipe?

thanks!

[dustinfromnh]

i work at a high end restaurant and we serve seafood chowder.... it's actually got salmon in it too, which is surprisingly not bad. i figure lake trout would taste somewhat similar. i'd say make sure to throw in clams or something, though, because just lake trout in the chowder is gonna give it a way different taste than you'd expect.... and its probably not gonna be that great.

[Fishback]

When ever I get a bottom dwelling creature like hornpout (or in this case a Laker), I soak them in milk for a while. I've been taught over the years that it removes the super-fishy taste out of it. I don't eat lake trout. I think they taste really fishy. I would give the milk trick a try if I were gonna use Laker meat in anything.

Also....another variation that I'm hip to is using WHITE SWEET POTATOES instead of regular potatoes. This variation came about because I am, beleive it or not, allergic to regular potatoes. My lady's uncle made me some fish chowder and used white sweet potatoes. It was the first time I had ever had chowder before. It was incredible! The sweet potatoes added the starch need to thicken it and didn't fall apart. The stayed in perfect little cubes.

[dustinfromnh]

fishback... sounds good! i had a coconut milk chowder a few weeks ago... wow! i'd like to try it with the sweet potatoes, though.

[geo]

I dont know why everyone is so down on eating lake trout i find that they are delecious! I wouldnt use them in a chowder however, use white perch, cusk, or crappies. Lake trout needs to be cooked fairly quickly to preserve the fresh delicate taste. believe it or not i fillet all my trout. even thoigh they have Y bones you dont notice them when cooked. if you have a big laker fillet it and fillet the fillets in half to make them thinner. roll in flour, then an egg wash, and then into a 2/3 bread crumbs, 1/3 Parmesan or Romano cheese mixture. coat the bottom of a skillet with 1/4" of peanut or canola oil. fry on a high temp. flip the fish fillet when the bottom is medium to dark brown, and repeat for the other side. this is a southern thing, and man is it good. throw some french fries down and some salt and pepper. Oh man watch out!

[Capt. Black]

Geo,
     What time is dinner?  Sound good.

[natureboy79]

a buddy of mine never buys meat from the store. his family lives on the meat he harvests from hunting and fishing all year.He eats everything! He doesnt fry his lakers,doesnt like them at all. he does keep them and eat them but only uses them for chowder, so I would say its gotta be ok.

[james]

Geo that's how i fry fish only thing different try using yellow mustard instead of eggs just coat your filet in mustard and then into the bread crumbs. i learned that from friends in Louisiana 

[nhtroutfreak]

I have found that cutting the bloodline out between the flesh and skin cuts down on the fishy taste.  The smaller ones tend to eat better imo.  But removing that bloodline really helps.  I don't really care to eat much fish, but I will enjoy a couple of good feeds of lake trout fillets.  I would think the mustard would overpower the delicate flavors of trout, but it would be good on catfish or chicken. JMHO.

[chowdah]

All my buddies that eat Lakers just filet them , put in broiler pan, put some Italian dressing on them & under the broiler to cook. They taste pretty good but I personally don't care too much for Winni lakers they have a stronger flavor than the ones we catch in Northern VT

[JIGGIN-]

I dont know why everyone is so down on eating lake trout i find that they are delecious! I wouldnt use them in a chowder however, use white perch, cusk, or crappies. Lake trout needs to be cooked fairly quickly to preserve the fresh delicate taste. believe it or not i fillet all my trout. even thoigh they have Y bones you dont notice them when cooked. if you have a big laker fillet it and fillet the fillets in half to make them thinner. roll in flour, then an egg wash, and then into a 2/3 bread crumbs, 1/3 Parmesan or Romano cheese mixture. coat the bottom of a skillet with 1/4" of peanut or canola oil. fry on a high temp. flip the fish fillet when the bottom is medium to dark brown, and repeat for the other side. this is a southern thing, and man is it good. throw some french fries down and some salt and pepper. Oh man watch out!

Last year Fish finder deep fried some laker strips for me rolled in Italian bread crumbs but the same way as you prepared them and WOW it was awesome. I couldn't get enough. I don't like eating lakers either till they were deep fried.
Great way to cook em!

JIGGIN.

[Capt. Black]

We've done the deep fry route also.  Very tasty.  I don't care for them much other than that.  I also heard about soaking them in milk.  My wife does this with Cod and Haddock and seems to work well.