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youp50

Lake O lake trout table quality?

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I happen to live in the UP of Michigan and am toying with a road trip idea.

 

Lake Superior has been giving up some pretty nice eating lakers recently.  As an example, last year we canned a couple of larger fish, upper teens to low 20s, there was less than an eigth inch of oil floating in the jar.  I trim belly meat and back fat.  I am curious if the lakers in Lake Ontario are pleasing to eat.  

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Dog food and fertilizer.

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Do what I do. Filet them nicely and pack them in ziplock freezer bags and give them away. Never been refused yet.

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I read somewhere that eventually the only thing left in Lake Ontario is going to be lake trout and rocks, and that after that there will be no more rocks.

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I was told to fillet then cut into smaller strips.then poach them is salt water ( enough salt to float an egg ) rinse and serve with melted butter

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My wife makes fish burgers out of them.  I actually tried them and they are good.

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I use a cedar plank to grill the oil cans . Then I throw the fish away and eat the plank . When all there is left to catch on Lake O ,is LT . I'm hanging up my fishing equipment . 

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If you have to jump through hoops to make these things taste good then I would say no, not good to eat. Finger lakes LT I hear are good though.

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I made trout marsala the other night and my family loved it.  Make it just like you would chicken marsala and it tastes good.  But, its just like any other marsala as far as I'm concerned all you taste is the sauce and the mushrooms and onions, so enjoy!

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I know some fishermen who make fish cakes (like crab cakes) and enjoy them

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I know some fishermen who make fish cakes (like crab cakes) and enjoy them

That's pretty much my wife's recipe

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A good recipe is to take 6 ounces of bourbon, use the laker for fertilizer and drink the bourbon

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Mine look good on the wall.

Sent from my iPhone using Lake Ontario United

I guess with all those rigs you're selling everyone is going to have a full wall of fish and well fertilized gardens!

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Italian dressing (filets Covered) bake (covered) in the oven while (fish) fresh - never frozen ---- other wise better off eating road pizza.

 

 

Mine look good on the wall.


Sent from my iPhone using Lake Ontario United

 I would love to catch one of those 30# slobs for the wall. 

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Filleted and really cleaned up they can be fine. Handling them after catch important too. Bleed and on ice ASAP.

Bigger ones are for the smoker. The fat makes them perfect for that.

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lake trout are for fishing in derbies turn them into money . then take home feed to the critters  out back

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simple but not simple answer.... Opinions on what defines tasty to eat? I have had people say they love fish, because all they have gotten is perch, crappie and panfish and that is a totally different taste. I have a hard time telling the difference in flavor between a coho and steelie, but can easily pickout browns, kings and lakers. With that being said, I will eat lakers if.... they are less than 10 lbs, as they are not as "gamey" or oily as the older lakers. BLEED them asap and get them on ice. Clean them asap back at port and really trim the fatty and grey colored areas, pat them dry and get a good dry rub onto them.... I think marinades don't work as well on their meat, maybe because of the oils...dry rub hard, let sit a couple of hours, smoke them and eat the same day! Lakers do not taste nearly as well, after a day or two in the fridge or even after vacuum sealed and frozen.

That is my opinion on eating lakers. They are not as sweet as steelies and cohos, with that nice pink flesh, but if done right and quickly, are still better than a lot of store boat fish.

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All the ones we weigh in for the derbies are given away to guys that eat them.  I have tried them the ways these guys prepare them and would rather eat Kings, Coho, Atlantics and Steelhead. 

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