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Best Way to Cook Lake Trout and Remove The Fishy Flavor

by Jennifer
(Moses Lake ,WA)

I live in an area where we have freakishly large lake trout 15 to 23 in. I am wondering what is the best way to cook them?

Sometimes, especially when the weather is hot they are very fishy tasting, like the lake, is there something I can do to them before and or after to get them not to taste that way like soaking them in milk or vinegar?

Jennifer,

As far as cooking them I like my Trout either pan fried with cornmeal or grilled.

As far as the summer time fishy taste. Between the skin and the meat you will often find a darker meat, you need to remove this meat before cooking it.

Here are a couple of ways to soak your lake Trout.

In a quart of water, add a 1/2 teaspoon of baking powder and soak for 30 minutes. Remove the fish and rinse with cold water.

Soak you Lake trout in buttermilk for an hour. Then rinse with cold water.

When soaking make sure to always place your fish in the refrigerator.

I hope this helps you.

Thanks for visiting the cookingfishmonger.

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