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Mike Stark

so i kept my first lakers today. i was wondering; what is the best way to clean them? im new to eating and preparing trout. any help would be great.

thanks,

mike

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Northlander

I do mine just like I do a walleye. Cut around the head behind the gill plate. Take the tip of your knife and go down the back bone just to it. Then after the ribs go through the hole thing and then cut over the ribs with the tip.

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finnbay

I clean them just like northlander. Once the filets are cut, I like to cube 'em and put 'em in a batter of 1 cup flour, 1/2 teaspoon salt, 1 tablespoon of baking soda and enough beer to make it about the consistancy of pancake batter to make thin pancakes. Heat up the ol' FryDaddy to 350 an deep fry 'em until they're golden brown and floating. 3-4 minutes. My kids used to call this "the good fish"!

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Fred_Bear

A new way I just had is to gut and gill the fish then basically make steaks out of it. Without doing any filleting make about 1 inch cuts from right behind the gills all the way down to the tail. Season it how you like it and broil it on a cookie sheet with tin foil for about 15 minutes on each side.

Good Eatin

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caseymcq

 Originally Posted By: finnbay
I clean them just like northlander. Once the filets are cut, I like to cube 'em and put 'em in a batter of 1 cup flour, 1/2 teaspoon salt, 1 tablespoon of baking soda and enough beer to make it about the consistancy of pancake batter to make thin pancakes. Heat up the ol' FryDaddy to 350 an deep fry 'em until they're golden brown and floating. 3-4 minutes. My kids used to call this "the good fish"!

Yeah, because they were sneakin' the left over beer while you were frying the fish ;\)grin.gif

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matthothand

I don't know why I do, but I just knock off each side and take the ribs out after each fillet is free. I only do it that way on trout and salmon. On walleyes, crappies, etc I slice around the ribs and leave them on the carcass. I don't think anyone mentioned leaving the skin on. For frying I'd take the skin off but I don't fry oily fish like lake trout. I either grill, bake, or smoke them. In any case I leave the skin on.Where did you get the trout from? There are different strains of lake trout around and this in combination with the fish's diet may create variance in meat color. Usually the darker (more orange) the meat is the better (in my opinion). If the meat is pale or whiteish looking I'll send the fillets to the smoker. That's my preference anyways.

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A1000HOOK

Baking a Lake Trout whole at 350 for an hour in Alum Foil is

great. Try baking trout and Whitefish, you will like it.

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Steve Foss

The smaller fish we just clean as stated like walleye and fry up just like them in a 50-50 mix of Shore Lunch and Fryin Magic.

The larger fish we have kept for eating or smoking we have filleted, removed the ribs but left the skin on. These are great on the grill/broiler or in the smoker.

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caseymcq

When those of you who grill lake trout do it, how do you do it?

Wrapped in foil?

How high or low do you have the grill?

How do you season it?

Do you put butter in with/on it?

How long(a.k.a. how many beers do you drink before it is done grin.gif)?

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Steve Foss

We wrap it in foil, skin side down. Spices can vary tremendously. Sometimes it's great with just some light oil, a little garlic and some light salt and pepper. Other times we've done the oil, salt and pepper thing and also sliced onions and tomatoes over the top before sealing it up. That's good, too. We also developed a recipe that calls for sauteeting morels in unsalted butter and drizzling that over the top of the fillet after the grilling is complete.

So many recipes, so little time. Regardless of grilling recipe, we usually use medium heat and check the fish with a fork periodically. We also do this in the oven using the broiler. It doesn't take a lot of time to grill/broil fish, and overdone fish is a BAD thing. grin.gif

Beer? Nobody I know drinks beer. \:o

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Surface Tension

As you can see it depends how you plan on cooking the trout.

If you plan on smoking a larger oily Lake trout you'll want it cut in steaks.

That'll allow some of the oil to drip. The skin and its meat layer dose not have an offensive flavor like Great Lakes Chinook Salmon.

If you have a leaner trout and its main forage is not smelt or ciscos but rather insects you'll see red meat. I mean bright orange here, not pink or a tint of orange. These lake trout can be prepared anywhere from sautéed in butter, deep fried, fillets smoked skin side down to retain the oils, fillets boneless or with ribs in a tinfoil boat, or Steaked and grilled.

A trout that isn't that lean red meat but somewhere in between fat and lean I'd smoke in steaks, fillets in tinfiol, grilled steaks.

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finnbay

 Quote:
Yeah, because they were sneakin' the left over beer while you were frying the fish ;\)

Oh no! The parents are always the last to know! grin.gif

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Mike Stark

hey thanks for all the tips. the lakers came out of b-side. they are still frozen whole. i have not got any time to clean them up. sounds like ill just clean them up like a walter and see what the meat looks like.

thanks again!

mike

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Steve Foss

Mike, all the lakers I've cleaned out of Bside have that sweet orange/red meat. Mmmmmmm, this is making me HUNGRY! grin.gifgrin.gifgrin.gif

I clean the fish right when I get home, and if we're not eating them that night I shrink-wrap them for the freezer using a Foodsaver vacuum-packer.

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Mike Stark

catfish,

im going to find out tonight if they are still good. i just left them frozen outside. my guess is that they will be just fine. this will be my first lake trout i have eatin. im looking forward to it \:\)\:\)

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Steve Foss

They will be fine. The skin keeps them from getting freezer burn for quite awhile. Takes a long time to thaw them long enough to clean them with getting REALLY cold fingers, though. grin.gif

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hanso612

I catch lakers on Superior. Most of the bigger ones have tape worms. They creap me out. I hate over done fish, so to get over the thought of those tapeworms turning from clear to opague when you hose down the table, I only fillet mine leaving the entrails intact.

I have heard that the color of flesh has more to do with diet than species strain. Insect and arthropod eaters have pinker flesh(best eating). For big butter balls, I like to fillet them leaving skin on. I cover the fillets with horseradish and mayo mix and grill until flakes just start to seperate and horsradish just starts to brown. The skin sticks to the foil leaveing a boneless, skinless serving. Bon appetit, Hans.

One more thought, I have heard most of lakers on Bside have pinker flesh. If they are eating lots of scuds and bugs, this could explain their reported preference for smaller baits. I have watched them from my dads perch high on the west end of Bside picking up insects off the surface, but have yet to be able to entice one on top. I also noticed most walleyes I catch throw up many smelt when thrown in the livewell, but haven't heard of lakers doing the same. Any thoughts?

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Steve Foss

Well, I've only found one Bside laker winter or summer with bugs in the stomach when I cleaned it. The rest were empty or, if they'd been feeding, were packed with smelt. And all the Bside lakers I've ever cleaned had that nice orange/red flesh when raw.

I know lakers eat bugs, too, on any lake, so I don't know if that explains a possible preference for smaller lures in Bside lakers. I should also add that the only preference I've seen in Bside for those smaller lures was from the 1-3 lb eaters, which is why I downsized my lure offerings in the first place. I've caught good numbers of fish on big lures, fish of, say, 4 lbs and up, but have never caught one of the smaller fish on a bigger lure here. So I tend to keep things a little smaller because I'll catch eaters and the big ones will grab the smaller lures, too.

Somehow I think that has evolved into the shorthand that "Bside lakers prefer small lures."

Anyway, I think when we're talking about inland lakers (leaving aside L.S. and its two distinct strains), it's more complicated than diet alone. It's hard for me to believe that it takes a bug diet to make orange/red meat when so many of the lakers I've cleaned from Bside in the last years are feeding on smelt.

Just my. $.02.

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hanso612

I can't believe there is a large population of lakers not utilizing the smelt either- that's why I prefessed my statement with "I have heard" looking for first hand info from you Bside regulars. In the BWCA, my limited experience has been most of the lakers in small lakes have the pinker flesh. It's only on the bigger lakes where I have seen the yellow meat. I would most definately consider Bside one of the bigger lakes. Anybody seeing yellow mushy meat on Burntside? How about Snow bank? Any summer or winter differences? Hans

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Wanderer

Well,

I was cleaning my half frozen lakers Sunday night when I got home. What happens when they are half frozen is, you get a few thin slices that depart from the main filet.

True to my laker sickness, I picked up a thin slice about 2 inches long and tasted it. Not bad, so down the hatch it went. Just like sushi.

New recipie??

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Steve Foss

Low maintenance recipe, at least. That oughta appeal to you. grin.gif

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Wanderer

LOL! \:D

I couldn't find Emiril in the Yellow Pages!

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Steve Foss

Did you try under B for BAM!? grin.gifgrin.gif

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Wanderer

Too loud for that time of night!

Nick dropped off a chunk of laker he smoked today. MMMMM, he's got er down. He's been practicing on Atlantic salmon so he wouldn't ruin any precious laker.

He was nice enough to give me the recipe too. I smell smoke this weekend.

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Steve Foss

I'd say something like: "The only smoke anyone will smell this weekend is stfcatfish burning the lakers on Bside," but of course we know what the laker gods rain down on that kind of attitude, and it ain't rainwater. grin.gif

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      Conservation grants awarded by the Minnesota Department of Natural Resources will help restore, enhance and protect habitat throughout the state.  This latest round of 73 conservation grants is funded by the agency’s Conservation Partners Legacy (CPL) grant program. Now in its ninth year, the program has awarded over $50 million to nonprofit organizations and government entities for conservation projects. The DNR recently received $9.9 million in grant requests from 86 applicants during round one of the application cycle. The DNR has funded $7.5 million of these requests. “Projects include habitat improvements that benefit deer, turkey, pheasants and a wide variety of species,” said Jessica Lee, DNR conservation grants coordinator. “Oak savanna, wetlands and pollinator habitat are restored through this grant program, to give a few examples.” Conservation groups and others interested in applying in the future are encouraged to plan in the coming months so they can apply when funds are again available. The DNR’s CPL program provides grants ranging from $5,000 to $400,000 to conservation nonprofit organizations and government to help fund projects to restore, enhance or protect fish and wildlife habitat in Minnesota. The Lessard-Sams Outdoor Heritage Council recommended the grant program, which was approved by the Minnesota Legislature and has been in place since 2009. Funding has been provided annually from the Outdoor Heritage Fund, which is part of the Clean Water, Land and Legacy Amendment and funded by a voter-approved statewide sales tax of three-eighths of 1 percent. Round one of the proposals for fiscal year 2017 included the traditional grant cycle, the metro grant cycle and the expedited grant cycle. The expedited cycle for standard types of projects is currently open for another funding round, with the maximum grant award being $50,000. Applications are due online by 4 p.m. Friday, Jan. 19. More information on the program’s grant cycles, and a complete list of the most recent grant applications and past awarded projects are on the DNR website at mndnr.gov/cpl. Discuss below - to view set the hook here.
    • Rick
      The Sherburne County Geologic Atlas-Part B was recently published by the Minnesota Department of Natural Resources. Part B covers groundwater conditions and sensitivity to pollution. It expands on Part A, the geology atlas previously published by the Minnesota Geological Survey. The atlases are a valuable resource for groundwater management and land-use planning. Sherburne County is characterized by sandy surface and subsurface conditions. This type of geology creates extensive and productive aquifers that are relatively sensitive to pollution. In addition to maps of pollution sensitivity, groundwater chemistry data are shown, highlighting areas with elevated concentrations of chloride and nitrate. The deeper bedrock aquifers of the eastern part of the county are less sensitive to pollution. The atlas can be acquired through the following sources: Online: PDFs of the report and maps, GIS files and program information are available by searching “Sherburne County Geologic Atlas, Part B.” The GIS folder includes GIS files and associated metadata for the water table, wells, and maps for groundwater flow and pollution sensitivity. The ArcMap file displays the data as shown on the published maps and includes hyperlinks to image files of the published cross sections. Paper copies: Part A and B atlases can be purchased from Minnesota Geological Survey Map Sales, 612-626-2969. Prices for each atlas package range from $12–$15. County geologic atlases provide geologic and hydrogeologic information to support regional planning and water resource management and protection. Partial funding for this project was provided by the Clean Water Fund and the Minnesota Environment and Natural Resources Trust Fund. Discuss below - to view set the hook here.