The bigger lakers tend to be a bit oily, release them. The ones that I like are 18-20". Best if you're in a lake with lots of shrimp and scuds, like Taylor. Fish that size are very tasty. Ummm, I meant, they're no good at all! CATCH ALL THAT YOU CAN AND BRING THEM TO MY HOUSE FOR PROPER DISPOSAL!!
For years, I didn't eat lakers. I had fried up some fillets like any other trout and found the taste to be a bit nasty. But not too long ago I got a big one pretty ripped up and couldn't release him with a clean conscience...so I marinated his giant fillets in oil and lemon juice for a couple of hours and threw them on the grill. It tasted amazingly good, kinda like grilled swordfish. Now I keep them if they're big enough for open flame grilling and really look forward to eating them, moreso than any other fish. Your tastes may vary of course, but you ought to give it a try.
Reply by: jig head Posted: 10/8/2010 10:35:24 AM Points: 673
18" or 20" laker Put 2 strips of bacon in rib cavity Season with lemon peper, butter, cajun seasoning (or however you like) Wrap fish loosely in foil and place in a baking dish. Bake for about 45 minutes.
I soak the fish in a salt brine so they are not so oily.
One of my favorite ways to make lake trout. You can eat the bacon too.
When we used the fish boil we would add Crab Boil spices. I think I've seen it at City Market or Safeway. We wrapped up a golf ball sized amount of spices in a cotton cloth and just threw it in the boil. What happens during the boil is that all of the fish oil boils to the top of the water, you should scoop off a good amount of the water before lifting the fish out, insuring not to re-coat the fish when it's removed.
The local fish boilers in Door County cook this over a campfire, then when its done they throw a small amount of gas on the fire, it flares and causes the campfire to boil-over the water, removing the fish oily water in the process. They make a big show of it all for the tourists.
There is zero fish taste when its done. Any type of fish can be used, it's not limited to Lake Trout. [log in for link] [log in for link]
Reply by: Two Ponies Posted: 10/8/2010 3:46:04 PM Points: 1472
I'm doing much better but a little down in the dumps which is not like me at all. . . Thanks for asking.
When you mentioned Crab spices I immediately thought of "Old Bay Seasoning" which in my opinion is the best crab, shrimp, fish seasoning around. While stationed near the Chesapeake Bay I indulged in many crab feast that were steamed with Old Bay.
I do a lot of big boil meals using a stainless steel milk can but my recipes consist mostly of meats (Sausages, Bratwurst, Ham, etc.,) and vegetables. . . I can't wait to try this fish recipe out. Since I can't fish much with my wounded wing I may have to go to Costco and buy some Halibut or Cod.
the crab boil recipe quoted earlier is also called "poor man's lobster" It is usually done with a large fish that can be filleted or steaked. I've done it with large pike, too. Dip the chunks in butter or cocktail sauce (your taste preference). It tastes like lobster, honest!