So, with the current Pike thread going on, thought I would ask this:
What is your favorite way to fillet lakers?
Do you have youtube video you like?
Thanks!

I filet lakers the same as most fish, but now I leave the skin on and pan sear them in just a tiny bit of Crisco with some tasty seasonings. Spectacular!

I fillet a laker just like a walleye, I always remove the skin and take out the mud vein, I think the difference in taste is well worth the little effort to skin and remove that vein.

shock: "i filet lakers the same as most fish , but now i leave the skin on and pan seared in just a tiny bit of crisco with some tasty seasonings , spectacular ! "

+1

Depends on my mood and how I'm preparing. Sometimes fillet like a walleye, sometimes just gut and fry in chunks. The bones lift out of the cooked meat so cleanly.

shock: "i filet lakers the same as most fish , but now i leave the skin on and pan seared in just a tiny bit of crisco with some tasty seasonings , spectacular ! "

On lake trout around two pounds I will leave the skin on sometimes. I do try to remove the minute scales tho. Skin tastes great. I think a bigger trout the skin would get tough etc.
I always try to keep trout like 3.5 pounds or less.

favorite way for me is not at all. whole fish gutted and cooked in foil over the fire is my favorite. the bones lift out so well after cooked.

I have noticed a lot of lake trout bones disolve(sp) or soften when cooking by frying,at least smaller bones.

I like zski’s method, but I like to remove the head and also fill the void left behind after gutting with any combo of; butter and brown sugar, butter and lemon slices, butter with apple slices and cinnamon, butter and red/green peppers. Big fan of butter, and I appreciate the extra calories as a 20+ year cold camper enjoying the open air living of sleeping under a lean-to tarp. The “stuffing” also adds a nice little pop of flavor.