with all the big lakers how you eat those greasers

im seeing a lot of big fish caught and kept,see no problem with that but how do you eat them ,fry,bake,broil. i will keep lakers to 4 pounds but those 10 plus fish,wow they dont call em greasers for nothing

You don't eat them u release them.

This is what I do with it!!! doesn't matter the weight when it's smoked like this stuff is!

I will keep a few lakers every season, and smoking is my preferred method, but I have no issues pan frying strips of fillet or baking full fillets. I prefer perch personally, but the wife loves lakers and a happy wife makes a happy life.

Darn you nufee, you got me drooling now. I LOVE smoked trout. You Perch lovers can have them all as far as I'm concerned, not my cup of tea at all.

This is what I do with it!!! doesn't matter the weight when it's smoked like this stuff is!

Uhhhhhhhhh, looks like I need to head out;

1. Buy a smoker
2. Catch and keep a laker or two (hopefully smaller ones like in 4-6lbs range), and then
3. Smoke them (care to share how you smoke the "pig"?)

You and my family both! I can't keep the stuff in the fridge long enough to even get some. This stuff came outta the smoker hot and my three parr trout and momma trout devoured it before it was even cool. Which is the way I love it, cold, and 12 hours to rest in the fridge, allows all the smoke and flavours to come together. This is why I have no trouble ever getting permission to go trouting!!!

Does not matter how good you make it look, does not taste as good as smoked moose or cariboo. Always cold smoked the salmon up at my camp in the Yukon. The guests liked it better, although it takes longer to cook.

Bob, now I'm drooling out of both sides of my mouth. I cold smoked some salmon for a couple of meals a few weeks ago when "fresh" atlantic salmon was on sale for 5 bux a pound. It was VERY good. I'd also not turn down any of your smoked Moose or Caribou, I guess I just like smoked meat, it formed a large part of our diet when I was a kid.

This is what I do with it!!! doesn't matter the weight when it's smoked like this stuff is!

Uhhhhhhhhh, looks like I need to head out;

1. Buy a smoker
2. Catch and keep a laker or two (hopefully smaller ones like in 4-6lbs range), and then
3. Smoke them (care to share how you smoke the "pig"?)

Pm sent

Good thing I am not fussy.....

Have mouth/will eat anything except if it has 6 or more legs

Did you cut out the Mud Line ? Looks like its still in ?


Minus the mud line looks very yummy ! loll


I usually give the bigger ones to my neighbour ...jk

Mud line? I cut it out on whities when smoking lakers I just debone and trim belly fat.

I never really tried smoking a laker with it in . Maybe it takes the taste away.

I just find if I leave it in for the oven or fry pan you can really taste it more and the bitterness .