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SammyN
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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!
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QueticoMike
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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
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Pinetree
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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.
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zski
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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.
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Pinetree
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I have noticed a lot of lake trout bones disolve(sp) or soften when cooking by frying,at least smaller bones.
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Jaywalker
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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.
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FinnOnTheRiver
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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.
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shock
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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!
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mutz
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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.
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