Quote:
Originally Posted by Kurt505
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.
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What is the trick, cut the fillet off throw it out and replace with a walleye fillet? lol
I would be extremely impressed if you could even come close to tricking me between walleye and lake trout in a blindfolded taste test.