Hoping to catch my first lake trout on my fall trip. My question is what is the best way to prepare them. I found some recipes on the Internet, but, I would like to hear from people that are out there in the wilds. What is the best way to cook them in the field.

1) Remove the head and guts but leave it on the bone.
2) Get a sheet of tin foil longer than the fish
3) Place sliced lemon, butter, onion, S&P on the foil
4) Place fish on top of this layer
5) Repeat this layering inside and on top of the fish
6) Wrap it up and seal
7) cook thoroughly on the grill
8) Enjoy with a bottle of New Zealand Sauvignon Blanc

Thanks Mongo65, I thought more people would have opinions. It's hard to find info on the subject. I guess most people just throw them on the fire grate.

Redbeard,

Mongo hit it on the head. I can't improve on his suggestions other than perhaps his choice of wine. However, if there's a fire ban, it'll be slow cooking that fish on the grate. An alternative is to fillet the fish, leaving the skin on. Fry in plenty of butter over a moderate heat. Don't bread it. I've frequently substituted lemon pepper and/or season salt or seasonall for the normal S & P. Don't overseason or overcook regardless of which method you use. Oh, yeah, if you wrap in foil and cook over the fire, leave the head on. The cheeks are a delicacy.

My bad. Ditto on the cheeks. I have had some Halibut cheeks and they were awesome.

If the fish is on the larger size, I like to gut it, take the head off, and cut the whole thing into 3 inch chunks. Boil the chunks in water with a few teaspoons of Old Bay seasoning and when they are done serve with melted butter for dipping and eat off the bone. Add some garlic/cheese bannock and a side of your choice.

Pack Rat

Thanks yawl.......mmmmmmmm Halibut........

Home smoked with apple wood- hard to bring the smoker in though...

We made them shore lunch style last Spring. They were delicious.

Is there anyone here went to BWCA for metal detecting? Any good place recommend? I plan to bring my gold metal detector there.

quote janisekoestner2: "Is there anyone here went to BWCA for metal detecting? Any good place recommend? I plan to bring my gold metal detector there."

You might want to try posting this in the General Discussion forum rather that the Camping Recipes section.

quote Dennisal: "

quote janisekoestner2: "Is there anyone here went to BWCA for metal detecting? Any good place recommend? I plan to bring my gold metal detector there."

You might want to try posting this in the General Discussion forum rather that the Camping Recipes section."

Oh, and welcome aboard the BWCA.com

I think this was actually a Northern with a teriyaki marinade sauce- but we do the lake trout with the same basic process.

We leave the head on and just gut the fish and stuff it with various herbs depending on what I grab from the yard as we go. Mostly it will be some wild onions, thyme, scant amount of rosemary. I use 2 layers- placing the fish on first parchment paper and drizzling olive oil and white wine all over the outside of the fish. Or like the picture of the northern you can do a teriyaki sauce- what ever sounds good. Then wrapping it in tin foil and slow cooking directly on the grate. The parchment paper keeps the moisture in better I have found

The pot in the picture has my favorite wild rice recipe- previously dehydrated with various diced veggies wild mushrooms, garlic and leeks. We like a pinot grigio with this meal.

There isn't a 5 star restaurant on the planet that can match this!

quote janisekoestner2: "Is there anyone here went to BWCA for metal detecting? Any good place recommend? I plan to bring my gold metal detector there."

Metal detecting is NOT allowed in the BWCA. Here is the Link

Mongo got it right. My personal version uses sprigs of dill and olive oil to go with the lemons.

Here's another similar thread.

My favorite method is to cut up the fillets into pieces and poach them in a little water in a pot. Then dip them in melted butter as you eat them. Outstanding!

I'm a few months late to this, but making fish chowder with laker is one of my new favorite ways to eat it.

Potato soup mix from Bear Creek

Add some re-hydrated celery, onion, carrots, whatever you want

fillet the trout and add bite size chunks to the soup

Cook for a while until it boils

consume

i posted this before but i'll add it to this thread. very simple bring in 2 packets of knorrs bernaise sauce and powdered milk if traveling light. cut lake trout into big chunks-boil drain, pour bernaise sauce mix over lake trout and wolf :) so simple and so good.

Our Favorite meal and the reason we always goto a Lake Trout lake. Just FYI the original recipe was in the BWJ in like 2003 or something.


Lake Trout Chowder


1 Lb Bacon
1 package Au Gratin Potatoes
1 golf ball sized cheesecloth package pickling spice
2 onions
2 small (17" or 18") or one big (24") Lake Trout


Cook bacon till very crispy, remove bacon and save, leave grease.


Slice and cook Onions 10 minutes


Add a little more water than Potatoes ask for.


Add potatoes and cheese mix, pickling spice ball, simmer till potatoes are rehydrated.


Filet and chunk lake trout to 1" and add, simmer 10 more minutes or until fish is cooked through.


Serve and sprinkle with bacon.


This will make enough enough to completely stuff two people and probably enough for 3 regular eaters. This recipe easily makes more or less by multiplying or dividing. We have once made it with pike, it was still good but the fish fell apart.

Mmmm ... sounds good.

I think maybe I have shared this recipe on here before, but it is a favorite of my family!

Cheesy Trout!

Filet trout, removing both skin and bones. Place a layer of trout fillets on the bottom of a backing dish. Layer mozzarella, asiago, and romano cheese over the trout along with salt, pepper, and basil. Another layer of trout and cheese. Then make a mushroom sauce (butter, fresh mushrooms, flour and milk), pour the sauce over the top of the trout. Cover with foil and bake for 45 minutes at 350. Enjoy!

Here is another one of our favorites!

Take trout fillets, and sauté in butter until they fall apart. Add a can of green chilies, black beans, and cream cheese. Cook until it is all blended together. Add mix to tortilla shells and place into backing pan. Cover dish with cheese and enchilada sauce. Back until cheese is melted!