[-JR-]

Originally Posted by Kurt505

Lakers are a fatty fish, especially the ones the Alberta esrd think should be the keepers

When filleting lakers, not only making them boneless, but trimming the fat is a must. There is fat along the back, fat along the belly, and fat down the center along with the grey meat. Trim this off and you will have some great tasting fish.

My father in law filleted a laker then invited us over for supper, he didn't trim it up. Then I filleted a laker and we invited them over for dinner. Night and day difference in taste. A little extra time and care while filleting will make all the difference when your dealing with lakers.

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