Quote:
Originally Posted by RavYak
As you can see opinions vary. It all comes down to personal preference. Some people like myself prefer firm mild white flesh and some people like the stronger tasting fish like salmon and trout.
Lakers are like an oilier version of salmon/trout so if you don't like stronger flavoured fish or oily fish then stay away.
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Prep has much to do with the taste on the table. Some large lakers are soft, but not all. In my experience it seems a female after the spawn has softer muscles compared to a male of the same size. But as far as the oily content in them, this can be greatly reduced if cleaned properly. My Dad hated lake trout until I cleaned some for him. We had a fish fry about a week ago and you couldn't tell the difference between the pike, walleye, or lake trout. After they were fried the lakers had a slight orange tinge to the meat, but that's about the only way you could tell the difference.
No arguing that there are different strokes for different folks though.