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Author	Message Text
bogwalker	04/13/2007 08:44AM   Bringing to the top
jtoutdoors	04/02/2007 07:56PM   I need some ideas on how to prepare lake trout. Thanx jt
stinger2x	04/02/2007 10:16PM   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.
tony	04/02/2007 10:18PM   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
Beemer01	04/03/2007 10:33AM   This may be obvious, but they need to be gutted and gilled before the foil, butter and seasoning.
hexnymph	04/03/2007 06:19PM   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
MooseTrack	04/06/2007 07:39AM   Thanks Beemer01...too many pictures and tooooo little time and can not remember where they all are.
jtoutdoors	04/04/2007 06:00PM   tony and stinger, do you fillet them, steak them or gut and gill them before you cook them?
tony	04/05/2007 12:05AM   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
nathan_ollman	04/04/2007 12:12PM   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
MooseTrack	04/05/2007 08:37AM   Just like this
stinger2x	04/05/2007 12:00PM   Ditto Tony. I don't like to keep anything larger than the 20-24 inch range myself...perfect eaters.
stinger2x	04/04/2007 06:35PM   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.
Beemer01	04/05/2007 08:46AM   Moose Track - You should have entered that picture into the March photo contest!