How to cook Lake Trout

10 Jul
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Maybe not news, but maybe of interest. MLFC produced a Lake Trout cook book a few years back. The introduction and one recipe are included here. We will provide other recipes in the Forum in the future.

 

Moosehead Lake Fisheries Coalition

Lake Trout Cook Book

 

Lake trout, “togue” are often considered not fit for table fare, but these fish are in fact excellent if properly prepared.  Moosehead Lake has an abundance of lake trout, and a liberal bag limit, so it’s time to address how to enjoy your catch.  First we need to discuss some basics in their preparation.  Rule 1 is smaller lake trout are generally milder in flavor and better to eat.  Consider photos and releasing the bigger lakers for future trophy fish action.  Rule 2 is the skin on a lake trout is oily and should always be removed as the first step in preparation.  Rule 3 is most people hate fish bones in their meal.  Lake trout are easy to filet and if done well, bones are not a problem.

Fried Laker

 

Lake trout can be fried a number of different ways as outlined below.  First prepare the fish by filleting and skinning.  Rinse and pat dry the filets.

 

*Beer Battered:

1 cup flour

1 cup corn starch

1 egg

1 tsp. salt

1 can beer

Mix batter and heat oil to 375 to 400

Pat seasonings onto both sides of filets (salt, pepper, and seafood seasoning to taste)

With tongs, dip filets into batter, lift, and let drain

Wave the filet across the top of the hot oil 3 times and release into oil

Cook for 3 to 5 minutes depending on filet thickness

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