Author Topic: cooking lake trout  (Read 10558 times)

Offline APJ

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cooking lake trout
« on: Dec 21, 2010, 10:40 AM »
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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Offline The Rusty Crab

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Re: cooking lake trout
« Reply #1 on: Dec 21, 2010, 10:47 AM »
You made me hungry ;D

Offline fishon--fishoff

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Re: cooking lake trout
« Reply #2 on: Dec 21, 2010, 10:48 AM »
that actually sounds yummy... ( I catchem you cookem?)...worth a try  :)

Offline esox slayer

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Re: cooking lake trout
« Reply #3 on: Dec 21, 2010, 10:50 AM »
I like to just throw them (still)  flopping into a nice bonfire...........
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Offline InertiaDriven07

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Re: cooking lake trout
« Reply #4 on: Dec 21, 2010, 11:46 AM »
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.

Offline stevek

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Re: cooking lake trout
« Reply #5 on: Dec 21, 2010, 11:53 AM »
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.
                       

Offline fishlessman

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Re: cooking lake trout
« Reply #6 on: Dec 21, 2010, 12:39 PM »
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)

Offline JDK

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Re: cooking lake trout
« Reply #7 on: Dec 21, 2010, 01:38 PM »
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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Offline airplanejig

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Re: cooking lake trout
« Reply #8 on: Dec 21, 2010, 02:18 PM »
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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Offline nofishin

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Re: cooking lake trout
« Reply #9 on: Dec 21, 2010, 03:58 PM »
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

Offline herbc69

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Re: cooking lake trout
« Reply #10 on: Dec 22, 2010, 07:06 AM »
Tougue is the best eating fish if you cook them correctly

Offline icevader

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Re: cooking lake trout
« Reply #11 on: Dec 22, 2010, 07:10 AM »
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!


Offline Indie

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Re: cooking lake trout
« Reply #12 on: Dec 22, 2010, 07:26 AM »
Guys I'm getting hungry.

I like to filet and use a honey, ginger, and soy glaze/sauce.

Offline St.Croix

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Re: cooking lake trout
« Reply #13 on: Dec 22, 2010, 07:30 AM »
I've smoked a few before. Was actually pretty good.
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Offline windflag77

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Re: cooking lake trout
« Reply #14 on: Dec 22, 2010, 08:18 AM »
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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Offline Mainehazmt

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Re: cooking lake trout
« Reply #15 on: Dec 22, 2010, 08:24 AM »
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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Offline gamefisher

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Re: cooking lake trout
« Reply #16 on: Dec 22, 2010, 08:25 AM »
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.

Offline oletimer

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Re: cooking lake trout
« Reply #17 on: Dec 22, 2010, 08:35 AM »
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!!

Offline TOMMYPOINT

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Re: cooking lake trout
« Reply #18 on: Dec 22, 2010, 08:40 AM »
Good Coyote bait.......LOL

Offline maineduckhunter

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Re: cooking lake trout
« Reply #19 on: Dec 22, 2010, 08:41 AM »
Good Coyote bait.......LOL
I was thinking the same thing!!! >:D

Offline APJ

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Re: cooking lake trout
« Reply #20 on: Dec 22, 2010, 08:50 AM »
Good Coyote bait.......LOL
Thats what I was thinking of Bass and Crappie.. :)
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Offline landlockedsalmon

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Re: cooking lake trout
« Reply #21 on: Dec 22, 2010, 09:05 AM »
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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Offline JimmieDean

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Re: cooking lake trout
« Reply #22 on: Dec 22, 2010, 09:39 AM »
Bring them home, soak thier tails in gasoline, freeze them solid and when the power goes out, use them for candles.

Offline APJ

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Re: cooking lake trout
« Reply #23 on: Dec 22, 2010, 10:15 AM »
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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Offline JDK

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Re: cooking lake trout
« Reply #24 on: Dec 22, 2010, 10:21 AM »
Back in my college days, I cooked one in my dorm room at UMFK.  Nearly got kicked out.
I'm just here to read what all the experts have to say.

Offline APJ

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Re: cooking lake trout
« Reply #25 on: Dec 22, 2010, 10:28 AM »
I would eat a Lake trout over any other fish, well except for Halibut.. :o
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Offline JimmieDean

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Re: cooking lake trout
« Reply #26 on: Dec 22, 2010, 11:48 AM »
Back in my college days, I cooked one in my dorm room at UMFK.  Nearly got kicked out.


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Offline APJ

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Re: cooking lake trout
« Reply #27 on: Dec 22, 2010, 12:17 PM »
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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Offline fishlessman

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Re: cooking lake trout
« Reply #28 on: Dec 22, 2010, 12:48 PM »
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

Offline fishegg

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Re: cooking lake trout
« Reply #29 on: Dec 22, 2010, 01:20 PM »
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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