Biggar Fishing
5/14/2012 6:51:00 PMIt depends on the lunker! When lake trout are primarily feeding on fish their meat takes on a white color. Those are the kind of fish that taste the best in the smoker.. and smoked lake trout are awesome! However, when they are feeding primarily on the mysis shrimp that are in the lake their meat takes on a beautiful reddish pink color. Those fish eat great on the bbq, in the oven, or however you like to cook your fish. I ususlly just like to season them up with a little johnny seasoning salt, union powder, and garlic powder. Wrap the fillet in tin foil and throw em' in the over for about 25 mins (depending on size of fish) at 350 degrees. That's a quick, easy, and delicious way to do it! The possibilities are endless. Make sure you trim ALL the fat off the fillet before your cook it.. the fat can give it a funky flavor. Good luck!