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bleed them, ice them , remove skin, and remove the lateral line blood/fat meet, cook fresh.do the above before you freeze them if you have to.
I like them if they're masked like crazy. I only take lake trout that are mortally wounded.I smoke the fillets. Then prepare like tuna by chunking the meat up and mixing with mayo. A slice of gouda with some potato bread. Spread some mayo on the outside and grill it like grilled cheese. Lake trout aren't the greatest, but I like this better than any can of tuna.
Soak them in toilet water for about an hour, Drain, Deep Fry, throw fish out the window and drink the water.
The claim that they would be hard to tell apart from a landlocked salmon?
desmobob when you say bluefish are you talking snappers or cocktail blues or big old tackle busting gorrillas ? you can skin a big blue fish cut the dark meat out (half the fish) and the fleash is a grey color and oily to the touch ....i'm not tring to be mean here i'm just confused your the first person that ever told me blue fish wasn't oily and I surf fish a lot
I agree about the alewives fish all ways taste like what they eat a bottom feeder will taste like mud If you bar-b-que a small laker rite on the grate no foil or cover just a good soaking in red wine & vinegar dressing they're not terrible but the big ones should be baked on an oak plank throw out the fish and eat the plank blue gills or perch for me any day
Yuk ...you mite as well catch a creek chub and eat that its in the same family ..
So much hate! Lakers are one of my favorites. I've cooked them on the open fire on a lake shore a half hour after being pulled out of the water with skin and all with no seasoning and they were delicious. I've baked them, grilled them, pan seared with blackening seasoning and melted butter. All with the skin on, and lateral line removed, and I've eaten them 18" - 28" (and the 18s were from special regs lakes allowing them that short before anyone pipes in about the legal size). From LG, Otsego, and remote ADK lakes. They're a trout, there going to be oily. DON'T overcook it. Like good tuna, medium at most. Like all wild fish and game, what do after you catch it is just as important with the flavor as the animal itself. Treat it well, and you'll love it.
The lake trout, Salvelinus namaycush, is a member of the char family. We also have arctic char up here, Salvelinus alpinus, the same fish that costs you $30 for a four ounce piece in one of your NY restaurants. You might say they are cousins....... and are almost as delicious as lake trout.Ted