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Salmon and Lake Trout - seeking advice

Cookinbob
Cookinbob Posts: 1,691
edited September 2014 in EggHead Forum
Had a very successful fishing outing this weekend.  Saturday caught 10 King and 1 Coho salmon. Today it was two King salmon and 12 Lake Trout (limited out).  Divided 6 ways, with everything filleted, I have 11 lbs of Salmon and 8 Lbs of Lake Trout in food saver bags in the freezer.  Never cooked lake trout or real wild caught Salmon (though I live on Lake Ontario).    I am planning to do a couple of Salmon fillets for dinner tomorrow just straight up with DP Raging river, but I don't want to get bored.  I am considering smoking some of it, wonder if anybody here has any experience or suggestions.  

Here is a pic of today's haul.  The 4 largest fish together weighed 80 lbs, probably 150 lbs caught here.  The charter captain does a good job getting his name and phone number out!
image
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
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Comments

  • Skiddymarker
    Skiddymarker Posts: 8,528
    Cohos don't need much help - S&P some lemon drizzle, Kings and lake trout are great grilled with a good rub, Raging River is a great choice. I like the fillets with an  oiled skin down done at a higher temp - 400º direct on a very stable egg. Quick cook and no need to flip. 

    Nice haul, enjoy!
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • SGH
    SGH Posts: 28,989
    Fine looking fish my friend. Very fine.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    edited September 2014
    Where were y'all fishing? Not trying to find your hot spot. Just curious as to general geography. Horn island, Peti Bois. the Sound, Back Bay. That kind of location.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • tjosborne
    tjosborne Posts: 529
    Nice haul. Wish I had advice to give, but other than what my father in law gives me my fish comes from the grocers freezer.
    middle of nowhere- G.I. NE
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  • Cookinbob
    Cookinbob Posts: 1,691
    SGH said:
    Where were y'all fishing? Not trying to find your hot spot. Just curious as to general geography. Horn island, Peti Bois. the Sound, Back Bay. That kind of location.
    Fishing in Lake Ontario out of the port of Rochester.  There are quite a few charter operators working the lake - needless to say it is large and deep!
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • poster
    poster Posts: 1,357

    This is a must when it starts to cool off outside. Works good with leftovers too. Use as fresh of stuff as possible, even the dill


    http://www.parkpointcommunityclub.org/wp-content/uploads/2012/10/Trout-Chowder.pdf

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  • fishlessman
    fishlessman Posts: 34,653
    the lake trout can be greasy. put small pieces of fillets in a ziplock, add milk and enough lemon juice to make it curdle and refridgerate 4 hours. i then drop them in a 50/50 mix flour and jiffey corn muffin mix with some spices and fry them in oil.
    dip them in to togue sauce...horseradish, lemon juice, a few splashes of worcestershire sauce to a bowl of ketchup
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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