Boundary Waters Quetico Forum :: BWCA Food and Recipes :: Lake Trout
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timatkn |
I like to finish is hit by turning it over blackening the marinade on top, then add a little more marinade to serve. Another method is to fillet it like a walleye or leave the skin on and then cook it blackened in either olive oil or butter. Use any blackening seasoning or salmon seasoning. I like emerils fish seasoning. T |
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Swampturtle |
This foolish winsome girl She was all decked out like a rainbow trout Swimmin' up stream in the world -Gordon Lightfoot |
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overthehill |
My grandmother used to alternate layers of small pan trout (lightly mealed) with layers of bacon in a deep iron skillet. I recall really liking it . |
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brantlars |
Also great wrapped in bacon and fried in butter/ghee The red meat Lakers are also good sliced thinly (1/8") seasoned with salt and pepper and squeeze a lemon over them and let them sit for 10-15 mins. No need to cook..makes a good appetizer before dinner. |
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shock |
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Wables |
Contrary to popular belief, trout fries good too. I shake bite size chunks in dry Cajun shore lunch. |
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Captn Tony |
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HighnDry |
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AmarilloJim |
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Mad_Angler |
My favorite recipe is "fish on the half shell". Place the fillets skin-side-down on the grate, sprinkle on a good bit of Tony Chachere's, cover with foil or pan lid. The fish gets a nice hint of smoke this way. I probably stole the name and recipe from someone else on bwca.com |
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Jaywalker |
Personally I'm a fan of lake trout, but can take or leave walleye. Like Marsonite points out its a matter of taste, and my tastes usually go for the meatier or oiler fish. I'll usually go for salmon, mackerel, or sardines before cod, sea bass, or grouper too. I've usually made mine into a paella with the oil from the fish blending in well with the oil from sausage and olives. Next time I catch one, I'm eager to try kiting it and slow cooking by some coals. And the omega-3s in lakers make my heart and joints happy - about 6-7 times more than walleye and about 20 times more than northerns. |
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AmarilloJim |
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AmarilloJim |
1)paint foil liberally with butter flavored Crisco. Place whole gutted or sectioned large pieces in foil. Fill gut cavity with dry stove top stuffing mix and desired seasoning. Double rap fish as you always get punctures. Cook over coals 30-40 minutes flipping every 10. When done everyone gets their own foil and all you have for dishes are forks. 2)Place fillets in foil and add 1/2 cup butter, 1/2 cup Dijon mustard and desired spices. Double wrap in foil and bake 30 min(15 each side) over coals. 3)Gut fish and place whole right on top of the fire grate. When the eyes turn completely white they are done. (Kids either love this one or hate it!) Beware of over cooking trout as it tends to dry it out some. |
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KerryG |
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shock |
quote shock: "lake trout out of the deep cold lakes in the BW are excellent. much tastier than there superior brothers/sisters IMO. alot of different ways to prepare also. on my last BW trip, boiled LT & rice drizzled with bernaise sauce. it was a huge hit."not lake trout but boneless pike at home, rice for a side dish with the extra bernaise. knorrs bernaise mix and all you need is milk. instant milk will work too. |
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mastertangler |
We caught several lakers and the owner of the boats wife fried up chunks of lake trout. I was quite literally ravenous. I will never forget how good those chunks of Lake Trout looked........all golden brown! I will also never forget just how terrible tasting the stuff was. I had grown up on panfish and walleye and these lake trout were just horrible tasting things. I could barely get a few pieces down. The rest of my life I kept hearing about how wonderful Lake Trout were. Blah I thought......who could eat those things. I had a hard time reconciling what I had heard with what I had experienced. Enter in canoe country........indeed they are a wonderful tasting fish and always welcome at dinnertime. I like wrapping them in foil, squeeze parkay (although this year I am intending on using clarified butter) and some spice and cook over an open fire. I have heard of some recipes where you stuff the laker with stove top stuffing and bake whole in foil and that sounds good to. Never tried fried lake trout from canoe country but it would probably be just fine as well. |
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thinblueline |
I'd be curious to know how you folks rate the table fare of canoe country Lake Trout, and how it compares to walleye, which most of us treasure so much. I'd also like to hear some opinions on the best way to prepare them while camping in the Northwoods. I'm taking a nine or ten day solo canoe trip in the latter half of May with specific plans to target Lake Trout for the first time since I was a kid, and I'd like to eat a couple of them. |
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HammerII |
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shock |
quote overthehill: "Only ate laker once. Had no clue how to cook it; we had butter,salt,pepper and foil left. It was good and I'm not crazy about small trout and salmon as much as white flaky fish.my wife isnt crazy about lake trout either, BUT she has never ate it at at campsite in the south arm minutes after being caught. my trips are usually close to ice out and the lake trout is spectacular ! |
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marsonite |
Best way to eat canoe country Lake Trout IMO is to cut them into steaks or fillets, poach them in a little water, and dip the pieces into melted butter as you eat them. When I'm out there, I want simple methods. Don't need fancy techniques when your fish is so fresh. |