Author Topic: cooking lake trout  (Read 10480 times)

Offline aj454

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Re: cooking lake trout
« Reply #60 on: Feb 13, 2013, 04:03 PM »
thank you people Im gonna try all of these.  NOW TO LAKE ;D ;D

Offline stevek

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Re: cooking lake trout
« Reply #61 on: Feb 13, 2013, 04:05 PM »
Good luck, you're going to need a lot of them now  ;D.
                       

Offline TheSystem

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Re: cooking lake trout
« Reply #62 on: Feb 13, 2013, 06:30 PM »
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.

Offline BIGJim223

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Re: cooking lake trout
« Reply #63 on: Feb 13, 2013, 07:03 PM »
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

Offline TheSystem

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Re: cooking lake trout
« Reply #64 on: Feb 13, 2013, 07:11 PM »
Ha Ha how did I know you would be commenting on my post!

Offline BIGJim223

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Re: cooking lake trout
« Reply #65 on: Feb 13, 2013, 07:20 PM »
Ha Ha how did I know you would be commenting on my post!

It was a given!

BIGJim223

Offline Barleydog

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Re: cooking lake trout
« Reply #66 on: Feb 14, 2013, 04:11 AM »
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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Offline Smelta

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Re: cooking lake trout
« Reply #67 on: Feb 14, 2013, 06:32 AM »
HANDLE THEM GENTLY THEN THROW THEM BACK !

Offline APJ

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Re: cooking lake trout
« Reply #68 on: Feb 14, 2013, 10:30 AM »
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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Offline Drifter_016

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Re: cooking lake trout
« Reply #69 on: Feb 14, 2013, 11:13 AM »
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.

Offline bigredonice

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Re: cooking lake trout
« Reply #70 on: Feb 14, 2013, 11:18 AM »
drifter, what do you lake trout have for forage?  whitefish, grayling, char?

Offline Dispy

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Re: cooking lake trout
« Reply #71 on: Feb 14, 2013, 11:28 AM »
Italian Style Lake Trout


Baked with White Sauce:


Offline aj454

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Re: cooking lake trout
« Reply #72 on: Feb 14, 2013, 11:45 AM »
Dispy    THAT LOOKS GREAT.  ;D :clap: :thumbsup:

Offline PDubs/NH

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Re: cooking lake trout
« Reply #73 on: Feb 14, 2013, 11:56 AM »
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.


 

Offline Drifter_016

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Re: cooking lake trout
« Reply #74 on: Feb 14, 2013, 12:03 PM »
drifter, what do you lake trout have for forage?  whitefish, grayling, char?

They eat ciscoes, grayling, whitefish and other lake trout.

Offline Dispy

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Re: cooking lake trout
« Reply #75 on: Feb 14, 2013, 12:08 PM »
An older picture from my recipe collection but a great combination for any trout ;)

Offline bigredonice

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Re: cooking lake trout
« Reply #76 on: Feb 14, 2013, 12:09 PM »
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.

Offline Oldfart

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Re: cooking lake trout
« Reply #77 on: Feb 14, 2013, 12:36 PM »
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
I wish I was in heaven sittin down..........on a 5 gallon pail!

Offline reddog11

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Re: cooking lake trout
« Reply #78 on: Feb 14, 2013, 02:10 PM »
I bake them.
Master Laker taker.

Offline oldfisher68

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Re: cooking lake trout
« Reply #79 on: Feb 16, 2013, 06:53 AM »
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

Offline RIVERRAT2

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Re: cooking lake trout
« Reply #80 on: Feb 16, 2013, 01:36 PM »
I LOVE FISHING.IT IS A FULLTIME JOB

Offline fish on 33

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Re: cooking lake trout
« Reply #81 on: Feb 17, 2013, 05:48 PM »
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

Offline Drifter_016

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Re: cooking lake trout
« Reply #82 on: Feb 17, 2013, 06:41 PM »
Yesterdays trout becomes tonight's meal.    ;D




Offline Fishmon

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Re: cooking lake trout
« Reply #83 on: Feb 24, 2013, 12:55 PM »
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.
Da Fishmon!

Offline beaver1080

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Re: cooking lake trout
« Reply #84 on: Feb 24, 2013, 01:07 PM »
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.


 



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