Laker Ideas?

[cybermuskie]

I am planning on doing some Laker fishing, and have heard they are best fresh. So I am here looking for some ideas! Thanks!

[cyberamish]

Depending on your tastes, I have had GREAT luck with grilling them just like you would a salmon. This is especially good for Redfins. Heat the grill up good and hot and spray the fillets with a little Pam. If you want you can baste them with some lemon butter. One other method I have used and enjoyed is to bake the Laker fillets in alum foil. On top of the fish put a small wedge of butter, some lemon juice, dill, and onion. Wrap it up tight and back at 375. I use the old 10 min per inch rule.

[cybermuskie]

Thanks Cyber!

Any other ideas out there?

[slotfish]

when i was at nueltin lake in the n.w.t., we always cooked them the traditional shore-lunch way. i don't know if was the scenery and experience or what, but i thought it was fantastic just like any other pan-fried, breaded fish.

at home i've baked it (covered) with lemon, dill, and onion.

oh yeah, i've also smoked it. (not that kind of smoked it!!). if you don't have a smoker, slowly grill it with indirect heat on very low with some water-soaked apple (or whatever) woodchips on foil, over the heat source. if that makes sense.

thanks, i'm not even 1 cup of coffee in yet, and now i'm hungry for lake trout, not to mention wishin' i was fishin' for em'!!

[LABS4ME]

Cyber... We used to do this over the coals of a fire up north, but I've done it on the grill at home too.

Take a large piece of heavy duty aluminum foil (2X as big as the fillet) season the fillet with Lawreys salt, next press a fair amount of brown suger down on the fillet (you want it covered, about an 1/8" thick), over this drizzle some honey (maybe a tablespoon or two), then a couple pads of butter on top. Seal up the foil pack tight and lay on top of coals or the grill for 10-15 minutes depending on the thickness of the fillet. Everything carmelizes and is AWESOME! take a little of the sauce and drizzle it on the fillet when serving.

Good Luck!

Ken

[GoodToGo]

A very different and very good way to make it is to boil it. The first time I hear of it it didn't sound too good, but it is excellent. Any size fish will do.

Remove head, guts, fins, belly meat. Cut fish crosswise into steaks 1-1 1/2" thick

Bring 6 qts water, 1 cup salt, 1 Tb seafood boil seasoning to boil, Boil seasoning is optional. I use Old Bay.

Boil for 12-15 minutes

Serve with melted butter. You end up peeling the skin and bones off the meat as you eat, and dunking in the butter. Mmmm....

Labs, your recipe sounds so good I'm going to try a little harder this weekend to catch one!

[Down to Earth]

LABS4ME,

With that recipe do you put the fillet skin side down or do you remove the skin? Thanks. I'll probably try my first attempt at grilling a Laker sometime within the next month or so.

Andy

[LABS4ME]

We generally remove the skin for this recipe. If I'm marinating and grilling it, I leave it on. We also "Y" bone the fillets, I had a meat cutter show me how to do it, it is actually quite simple after you see it done once. Prior to that we used a needle nose pliers and pulled them out prior to cooking. I bet that recipe becomes one of your favorites.

Good Luck!

Ken

[cybermuskie]

Thanks Guys, My mouth is watering! I am going to try to catch one or two Wed.

[Swamp Scooter]

You could also try poaching the fillet in a little soy sauce on the stove top or I have made some really good ones by using the tempura breading. The breading is a good change from the crumbs and other types.