MyFishFinder.com Just like iceshanty but warmer
it's pretty much the only fish i eat. i love 'em. i like the red flesh the best: smoked, baked, and my favorite - beer-battered and deep-fried. i like walleye and burbot better, but when it comes to salmonids, they are the best, along with salmon.i've never had any problems with bringing them up from 150 ft down either, as long as i give them a chance to burp up the air that expands in their air-bladders as they ascend.
i'll clean 100 perch and gills before one laker
I could be wrong and I really don't feel like looking it up but I believe Lake Trout are Char not Salmonoids, along with Brookies,Dolly varden and Bull trout and probably a couple others but anyway just my bit of useless info......what do some of you that enjoy them prefer, deep fryer, smoker ??
the Family Salmonidae (salmonids) includes all salmons and trouts. genus Salvelinus (in the Family Salmonidae) includes some trout and all char. lake trout (Salvelinus namaycush) are included here.if i have the time, resources, and motivation, a 5-8 lb laker cold-smoked over cherrywood chippings is the best, but the easiest way to make it really good is to batter and fry it.
Here is some good info on fixing Trout and Smallmouth that come up with extended swim bladders.It doesn't kill the fish http://www.mnr.gov.on.ca/MNR/pubs/Fizzing.pdfLake trout stomach flesh is the fishiest tasting .... the rest is very edible.
i'll clean 100 perch and gills before one laker Hey vivlamored what lakes in New York have you eatin lakers out of?? If you havent tried them out of Indian lake or Blue Mtn lake give them a try ,you just might change your mind.[ /quote]
nothing beats a good pan fish fry i love it I dont want to hijack this post but since were on the topic how do you cook your pans.Ever had perch prepared poor man shrimp style.
all the time [I must admit that poor man shrimp is better than any trout.tight lines VIV./quote]
There are few fish I find as tastey as our lakers North of 60.I love them baked, pan fried, barbecued, deep fried.Our trout are nowhere near as oily as those soutern trout. Some of our trout feed almost exclusively on bugs, these trout have flesh as red as any salmon out there.So don't discount the table quality completely, the ones from the far north are excellent.