Author Topic: Cooking Lake George Lakers  (Read 3875 times)

Offline AdkIceman

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Cooking Lake George Lakers
« on: Nov 24, 2005, 12:36 PM »
Anyone got any good recipes for cooking lake george lakers. Most of the ways I cook them there are awfully greasy and little strong tasting. They are great smoked and the way my mom cooks them whatever she does to them. But some other recipes or ideas would be great.

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Offline coldbum

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Re: Cooking Lake George Lakers
« Reply #1 on: Nov 24, 2005, 10:02 PM »
 I got this recipe from the www last year after fishing the King, it worked out great and have used it a few times since :)  works with trout or salmon

Lake Trout Fillets
Cubed Bacon ( Pre Cook)
Grated Sharp Cheddar Cheese
Sour Cream

Lay fillet in shallow tin foil lined pan or cookie sheet..salt and
pepper fillet..spread sour cream on fillet..sprinkle bacon bits
on fillet..sprinkle graded cheese on fillet..
cook for 20 to 25 min keeping close attention not to burn the
cheese..

Offline MikeVT

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Re: Cooking Lake George Lakers
« Reply #2 on: Nov 28, 2005, 01:47 PM »
I just bread them in cornmeal then panfry the fillets or bake them whole (w/out the heads of course) in butter.  If you want to get fancy, buy some crabmeat for stuffing, then bake.  I thought the ones I had last year were great, definitely much better than the lakers from Champlain.
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Offline redspinner

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Re: Cooking Lake George Lakers
« Reply #3 on: Jan 27, 2006, 05:01 PM »
Laker's cure for smell taste, had this problem when i first try ed to eat lake trout yous to go fishing for them all the time lg. small didn't mater :'(  I asked an oldtimer how do you eat these things stink up the outdoors let a lone the house! ??? he said flay the fish and cut
out the fat line the dark line. god what a difference :) :) you can cook in side no smell!
if you do use your recipe ho so gooood!
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Offline dwaytkus

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Re: Cooking Lake George Lakers
« Reply #4 on: Jan 29, 2006, 09:09 PM »
This is how I cook Lakers

Take the boneless fillets and place them in a glass baking dish.  Pour a can of cream of muchroom soup over them and place in oven at 375 for 25-30 min.

Slice cheddar cheese and place as much cheese as desired over the fillets after they have cooked. 

Place fillets back in the oven untill cheese melts...

MMMMMMMMM   good

Offline bergal1

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Re: Cooking Lake George Lakers
« Reply #5 on: Feb 14, 2006, 05:35 PM »
I have never developed a taste for lake trout.  Too greasy and too strong.  I have always handed over my lake trout to people I do not like.

Offline fishercat

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Re: Cooking Lake George Lakers
« Reply #6 on: Feb 14, 2006, 05:46 PM »
Try a smoker and I think most of you would find it vary tasty. Brine first than smoke for about 6-10 hours                 good stuff.

Offline Bob1958

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Re: Cooking Lake George Lakers
« Reply #7 on: Mar 21, 2006, 03:19 PM »
I've heard more than one person say how greasy these fish are.  I only ate them once, and it was prepared in a restaurant in Lake Tahoe.  I have to say, it was one of the best fish dinners I've ever eaten, and wasn't the least bit fatty or fishy tasting.  Only thing I remember was it was a lemon-pepper base.  I suppose there are tricks for getting the most out of cooking any particular fish.  Maybe if I contact them they'll let me in on their secrets???

Offline NickP

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Re: Cooking Lake George Lakers
« Reply #8 on: Aug 18, 2006, 09:48 PM »
For a 16-20in fish

Take a tinfoil sheat doubled up


lay your gutted/headed fish in it- toss on a 1/4-1/2stick of butter and 2 shot glasses worth of water- garlic and parsely for seasoning


Wrap her up and cook on a grill or fire


Ive used this on bluefish up to 35in, they normally ttaste really fishy and the fat is way overpowering- leave this on the grill until the meat looks a little dry but not wet, absolutely amazing for a whole fish recipe

I do trout a little different (dont have lakers here) Same tinfoil but I stick in a whole potatoe or two sliced thin, a 1/2 a tomatoe sliced or cubed, a 1/2an onion, bottle of salad dressing *italian!* , onion powder, adobe, a little salt- same thing on the grill- if you do it right, the fish's skin will be browned and so will the salad dressing (like the potato chips you put in a chesey milk and bake?) Nice and browned on the top


MMMMMMMMMM
 pics tmw


Offline fishingking

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Re: Cooking Lake George Lakers
« Reply #9 on: Aug 18, 2006, 09:49 PM »
For a 16-20in fish

Gotta be 23" to keep  :)

I either deep fry laker chunks or smoke them  other than that they arent worth eating to me anyways. :)
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Offline NickP

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Re: Cooking Lake George Lakers
« Reply #10 on: Aug 19, 2006, 03:45 PM »
Just a just recipe  :P


Offline TGF

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Re: Cooking Lake George Lakers
« Reply #11 on: Nov 05, 2006, 04:45 PM »
My wife cubes them and then boils and then dips in hot melted garlic butter (just like burbot). Never tried boiling them in 7-up before as mentioned in burbot recipes. Might be a little sweeter but they are sweet already. I'm talking lakers in general and not just Lake george ones ;)

Offline iceman_4432

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Re: Cooking Lake George Lakers
« Reply #12 on: Nov 21, 2006, 01:29 PM »
Lakers are a greasy strong tasting fish anyway you look at it.  They do lend themselves well to smoking (as any oily fish would).  Other then that I dont really like lakers so they are either given away or released to fight another day. 


 



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