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Nice job Jon. Great to still be on the ice
Had one more perch run on Sat 3/24.
Nice lakers, I have smoked white fish, bows, and northerns, but I would love to smoke a laker. Bet they would smoke great.
Lakers are great smoked.
Pretty much the only way to make them palatable if you ask me.
For lakers I usually sauté them in open oxygen for about 15-20seconds , season with shards of ice from around my hole , take it by the tail either side is fine and I’ll dip the head gently into the freezing water aNd wait for it to kick...90% of the time works every time 😃
Same recipe I use. It is amazing how the plump using this method.