My group caught a few last summer on two trips. Catch and release. In hindsight, I am wondering if they offer any value as dining fare and if so, what would be the best way to prepare them in the field? On Ester it was a popular "catch" while hunting for, but not hooking any lakers.
Thanks

I've cut whitefish fillets into chunks and do a quick boil. When the chunks turn white, just a minute or so, take them out and quick saute in a skillet with hot melted butter. Poor man's lobster! I prepared one like that on a fly in trip a few years ago and the guys couldn't believe how good it was.

MacCamper: "My group caught a few last summer on two trips. Catch and release. ..."

Many that I try to release go belly up, even with a quick release. Seems they are more fragile than lakers?

We filet and fry just like any other fish. Grainy texture, not soft.

bobbernumber3: "

MacCamper: "My group caught a few last summer on two trips. Catch and release. ..."

Many that I try to release go belly up, even with a quick release. Seems they are more fragile than lakers?

We filet and fry just like any other fish. Grainy texture, not soft."

They are very fragile. They also are very good eating.