Going in this weekend for my first ever BWCA trip. I've caught plenty of walleye, pike, bass where I'm located but have never caught a laker so it's obviously on my bucket list. If I'm fortunate enough to catch a laker I would like enjoy a meal, so a couple of questions:
1. What is considered a good keeper/eater size?
2. Cleaning/preparing - for walleye I do boneless, skinless fillets and cook them by brushing on butter, lemon juice and lemon pepper on a cookie sheet and over a hot grill until flakey (about 5 minutes). So, can I clean a laker the same way I do a walleye and cook it the same way?

Thanks for the input. Can't wait for Friday morning!!

1) 20"-24" is a good eater size

2) You may want to get online for cleaning techniques as the bone structure is a little different.


Two of our favorites.

SkiYee:
2. Cleaning/preparing - for walleye I do boneless, skinless fillets and cook them by brushing on butter, lemon juice and lemon pepper on a cookie sheet and over a hot grill until flakey (about 5 minutes). So, can I clean a laker the same way I do a walleye and cook it the same way?

Thanks for the input. Can't wait for Friday morning!!"

Yeah that'll work just fine. They're a dream to clean as you don't need to take the skin off. I usually just throw some foil down over the fire and cook them with some sort of oil + lemon pepper (or fresh lemon if you have it) but you can cook them any way you'd cook trout/salmon. If pan frying the meat comes right off of the skin once it's done.