does anyone eat lake trout?

[ERABBIT]

I deep fry mine.............first soak in milk,salt,pepper,paprika and egg.........then coat with pancake batter and..........................cut into while still in pan so juices inside the batter fish can get out, mix up some fresh horse radish sauce and enjoy............don't forget the cheeks they are great also.

[ERABBIT]

Oh before you soak them you should remove all the fat and trim up the belly meat those places are where most of the nasty stuff your' not to eat are.............

[muskybob]

Check out the "Fish Boil" thread I just posted in the "Recipe" section. It's not my recipe, but it's great!!!

[rustyrat]

Hot smoke em with no brine and then mix like tunafish, mayo, onion,pickle relish. Good on crackers. But yes filet the nasty stuff out. The 20 to 24 inchers are the best. The big ones are a little strong for me.

RR

[Gator]

Smoke 'em! I use a Luhr Jensen Big Chief smoker (costs less than $100). The recipe: 1 cup soy sauce, 1 cup orange juice, 1/4 cup brown sugar, 2 Tablespoons kosher salt, 1 teaspoon ginger...marinade overnight, remove marinade, allow the pellicle to form for around 1 hr prior to smoking. Pepper to taste, then smoke for 4 hours. I like to use hickory chips. The fish will turn burnt orange, with brown near the edges.

Most of the smokers out there will get over 170 degrees while smoking, so your fish will be hard smoked, not like lochs. Too long and you'll get laker brisquets, though.

Even people who don't like trout or salmon will rave about this stuff.

Gator

[keukakatch&release]

Fish cakes are awesome! Follow the directions on a can of old bay. Sub in 1lb of laker meat, boiled in water and old bay, for the crak. If you like crab cakes, you'll love laker cakes!

[chowder]

Smoke em is right, just did a batch,cooled em & made into a fish hash and its all gone. Pm for simple smoking/hash recipe.