Jump to content

Recommended Posts

4 hours ago, Ric66 said:

Wife never liked Lake Trout till I started bleeding the fish. Makes a huge difference.

 

We bleed ours, too. Learned the trick from Striper fishing. While most of the filets are orange, some come out very pale, almost white. 

 

Even when we didn’t bleed them out, though, I don’t understand the disdain for lakers. 

Link to post
Share on other sites

Lake trout have always been known as a good eating fish so not sure why either. Maybe it depends on where the lake trout are coming out of.

  • Like 1
Link to post
Share on other sites
47 minutes ago, tuffishooker said:

How do you bleed Lake Trout ? If I take a fish it is dispatched [ killed ] gutted ASAP , not much blood left  ! 

I don’t gut immediately. I clip the v under the mouth where the gills come together. Then they go on ice. 

Link to post
Share on other sites

Same way I do Salmon. Folks eat them like candy.

Smaller Lake Trout can be fantastic
4cups brown sugar, 1 cup coarse salt, dry rub, let sit 24-48hrs, depending thickness and if skin is off or on. rinse dry for 12-24hrs in fridge, smoke for 3-5hrs with 2 batches of chips, if using propane smoker


Sent from my moto z3 using Lake Ontario United mobile app

Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
×
×
  • Create New...