I only get to fish for lake trout in the BW, and that usually happens once a year.
Needless to say, it takes me forever, as I only get to practice a few days out of the year.
So, I'm looking for tips.
Any good links, info, or vids you care to share?
What is your favorite technique?
Thanks!

I like to just gill and gut them. Then wrap them in heavy duty foil with butter, lemon and whatever herb/spice blend you like and place it directly on a hot bed of coals. When done you can put a knife in just like you were going to fillet it and lift the meat right off the bones; then grab the tail and pull the bones out of the other side. Super easy and is the best tasting Lake Trout IMO.

+1, bones=more moisture and flavor.


I also like to take the fillets off, pat them dry, sea salt and fry them skin side down.


This is a great video on how to fillet a fish, there's a pike version as well.

I don't know..... it's my opinion that cooking them with the skin on leaves a stronger fishy tasting fish.again either way is a personal preference. I like to filet. Take the skin off .place in a folding sandwich maker with some sliced lemons And i like lemon pepper. Put that puppy on the coals , flip and hot damn thats good...

filet normal-remove lateral bones-light batter-seasoned-pan seared. all above are very good too !!!

A variation on Brux method of gilling and gutting is to fill the cavity with some stove top stuffing. Bake in foil over coals........but first things first, you gotta catch one ;-)

I fillet them like a walleye but don't remove the skin. Then grill them over coals marinating with a maple syrup/soy sauce/garlic mix.



I'll also fillet them and remove the skin then blacken them in olive oil or butter and seasoned with a good fish seasoning like Emerils. If they are really orange like a salmon I leave the skin on, if they are more whitish I remove. Just a personal taste preference when pan sautéed.

T

quote mastertangler: "A variation on Brux method of gilling and gutting is to fill the cavity with some stove top stuffing. Bake in foil over coals........but first things first, you gotta catch one ;-)"

I've also done trout this way and it's also very good. Here's a cool way to butterfly a trout if you're going to stuff it.

Butterfly Fillet

quote shock: "filet normal-remove lateral bones-light batter-seasoned-pan seared. all above are very good too !!! "

+1

We clean them the same way that Brux described. As far as cooking lakers goes we lay a sheet of foil on the fire grate with a little olive oil on it, lay the fish on skin side down and then place any herb or spice on the fillet and then place another sheet of tin foil over the fish to create an oven effect.