keeping lakers

[scoutWBL]

What size lakers do you keep? I am looking to make a trip to the GR area in the next few weeks and am curious what size fish everyone considers "eaters"? I'm a big CPR guy but enjoy a meal or two, knowing little about trout I want to make sure I am not negatively impacting a fishery. So in a lake like Caribou, Canisteo, or Bluewater what is an appropriate size to keep?

[Huey]

3 to 8 lbs.

My 2 cents, Huey

[walleye365]

2 to 4 lbs.

[Nate McVey]

2-6 lb. range. They're the ones that fit in the smoker the best.

[leech~~]

What size lakers do you keep? I am looking to make a trip to the GR area in the next few weeks and am curious what size fish everyone considers "eaters"? I'm a big CPR guy but enjoy a meal or two, knowing little about trout I want to make sure I am not negatively impacting a fishery. So in a lake like Caribou, Canisteo, or Bluewater what is an appropriate size to keep?

There's a guy name Lee Lane that lives up that way and hits these lakes a lot. Maybe he will chime in with some good advise for you.

[Steve Foss]

I say keep whatever size you prefer. If you are by and large a C&R guy and just want to keep a couple for the table, there's no way you'll have an impact on the fishery.

I basically put lakers into three size categories when it comes to table fare.

1. The 2-3 pounders: We fillet them like a walleye, roll them in Shore Lunch/Fryin Magic and fry them in oil like walleyes. Delicious!

2. The 4-8 pounders: We fillet but leave the skin on, and we broil them in the oven or grill them in aluminum foil with spices of our choice. Yummy!

3. The 8s and up: Put 'em in the smoker. Mmmmmmm!

I'm not advocating keeping all fish of all sizes. But many of us fish partly because we like to eat fish, so when I do keep lakers, the above is the way I tend to break it down.

Also, when I'm going to keep a laker (or any decent sized fish for that matter), I always make a cut on the bottom of the fish from just below the junction of the gill plates back about three inches. Do it while the fish is alive. This bleeds out the fish and ensures the meat will be as good as it can be. And with lakers, that's good indeed.

[traveler]

none. ewwwww... It's strange, I (and my family) have always eaten lots of fish; walleye, trout, salmon, crappies and sunnies...pretty much everything. But we don't like lakers! Yup, I've tried smaller ones from gunflint lakes (nice red meat) and various recipes, still no good. I smoke my own salmon as well and the few times I've thrown a laker in with them it's a little better, but I'd still take smoked anything else. Just me I guess, as I know lots of guys like 'em....more for you I guess!

[bassman222]

From the lakes you mentioned 1.5-4lbs...

[mainbutter]

The only place I keep lakers from is upper Manitou in Ontario. I've never caught any huge hogs out of it, but almost every trip someone hooks into one that is in double digit territory.

They have lots in the 4-7lb range, so that's what we keep when we want a few shore lunches. They fry up great, I've never had complaints about meat from 4-7lbers.

[kkahmann]

Just my opionion but the ones smaller than 5 lbs are just barely edible--larger than that and forget it.

I cook a fair number of them for other people--just don't like 'em myself.

[Jim Almquist]

Great recipe for baking a Laker. Need to thank shiner2367 and Tom Linderhom for this recipe.

Salmon Ala Osberg

Here is a recipe that one of my chef's came up with that I have used quite a few times in the last few weeks.

1 salmon filet per person (8-10 oz.)

1 box of Stove Top

2 tbsp. Mayo/Lemon-Dill Aoli (per filet)

Preheat oven to 350

Prepare the Stove-Top according to directions

While the Stove-Top is cooking, cover the filet with mayo/lemon-dill aoli and place filets in a baking dish/pan

Once stuffing is done, place on top of filet (usually 1/3 cup)

Place in oven for approximatly 20 min. (depending on desired doneness)

Serve with left over stuffing, potatoes, etc. and veg.

This can also be done with a whole salmon filet and then cut to serve.

Lemon Dill Aoli

1 cup of Mayo

Lemon juice and zest of 1 lemon

1 tbsp of dill

garlic, salt and pepper to taste