I need some ideas on how to prepare lake trout. Thanx
jt

One of my favorites is to wrap them in foil with butter, onions, and seasoning. Can't go wrong. They're also good simply fried up with a little shore lunch. Leave the skin on.

Try foil wrapping with butter and lemon or lemon pepper. Then grill over the coals. The time on the grill depends on your fire. I usually go about 8-10 min. per side. Tastes great.

tony

This may be obvious, but they need to be gutted and gilled before the foil, butter and seasoning.

Pan fry skin on filet with a little oil and seasoning of choice.(lemon peper, saltnpepper, whatever)

Get the skin side cooked first till it's nice and crispy then flip and cook till just done.

Hex

I like to make a tin foil boat then place the skin side down and cook untilit is just about flaky and then sprinkle brown sugar and a little butter over the top.....MMMMMMMMMM delicious

tony and stinger, do you fillet them, steak them or gut and gill them before you cook them?

It all depends on the size. If your keeping smaller fish, I would gut/gill them and stuff em with onions, butter, lemon, etc., and cook them whole like that in foil. For the larger fish, I fillet them out; removing the rib and lateral line bones, and leaving the skin on. You can then either do the foil method or fry em up in oil just like hexnymph does. Don't be afraid to fry up the smaller ones whole also; that'll work just fine too.

I usually just gut them and cut the head off because the wife doesn't like the look of the fish with the head on. Then I do pretty much the same as stinger does. I dont like to keep the larger ones, only ones about 20 to 24 inches just the right size for foil wrapping. I let most of the ones I catch go.

tony

Just like this

Moose Track - You should have entered that picture into the March photo contest!

Ditto Tony. I don't like to keep anything larger than the 20-24 inch range myself...perfect eaters.

Thanks Beemer01...too many pictures and tooooo little time and can not remember where they all are.

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