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Maple Syrup on grilled lake trout


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Don't know ... tried it once ... don't think I'll try them again.

 

Maple syrup on rainbow or chinook on the other hand ... yummy!  I always cook them that way ... put fish on a cedar plank and cook with a marinade.

I actually let the fillets soak in white wine, maple syrup, balsamic, garlic and some spices for around 4h to 8h in a zip lock bag, then I cook them on the plank. I keep pouring

the excess marinade onto the fillet as they cook.  Then I might drizzle some maple syrup right onto the cooked fish and let it glaze on last 1 minute.  It's exceptional.

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  • 1 year later...

I took 5 Lakers, fileted them and completely covered them in salt for 24 hours. Washed the salt off and smoked them for 2-3 hours until the filets hit 150 degrees. Came out Absolutely fantastic, people who did not even like fish at all said they were great, and even took a filet home with them. Highly recommend!!


Sent from my iPhone using Lake Ontario United mobile app

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In addition to icing the fish right away, and eating them fresh - bleeding the fish when you put them in the cooler makes a significant difference in the overall palatability of Lake Trout (and most fish, for that matter).

 

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