Northern Michigan Freshwater Fish are a Delicacy
Many of our customers wonder what we do with the non-Salmon fish, particularly Lake Trout they catch. They have been mislead to believe Northern Michigan Lake Trout and other smaller varieties of fish are greasy and oily. This was once true, but has since changed due the introduction of the invasive Round Goby into our native waters. This diet change for Lake Trout has turned their meat into an absolute delicacy and knowledgable fisherman are thrilled to reel them in!
At Mega Bite Traverse City Fishing Charters we encourage our customers to keep only what they can eat. We believe in sustainable fishing practices and this mentality helps us keep our fish populations healthy and plentiful. That doesn’t mean we don’t eat our share of fish however, and one look at our bellies will tell you that’s true! With that in mind, it will be no surprise that we have a healthy collection of delicious Catch & Cook recipes to share.
The best way to cook Lake Trout is on the grill, though much like Bubba told Forrest about shrimp, there are plenty of ways to enjoy these freshwater delight. Some recipe favorites from the Mega Bite Traverse City Fishing Charters crew are as follows:
Mega Bite Traverse City Fishing Charters Catch and Cook Recipes
***Special note: When cooking fish on the grill, it is often smart to put tinfoil down to keep the grill from becoming messy.
Captain’s Go To
- Put the Lake Trout skin side down on tinfoil and spread butter and lemon on the fish
- Add seasoning of your choice
- Cook on low to medium heat for 5-7 minutes
If you like blue cheese, this recipe is for you!
- Place the fish skin side down with butter on the fillet
- Take blue cheese crumbles and spread them over the fish, allowing it to melt
- Grill for 5-7
- Enjoy one of the most mouth-watering fish dishes you’ll ever experience!
Another popular way to prepare Lake Trout is in the smoker.
First Mate’s Favorite
Brine overnight with a basic recipe of
- 1 qt water
- ½ c kosher salt
- 3/8 c packed brown sugar
- 4 cloves minced garlic
- Rinse and pat dry
- Brush with Michigan Maple Syrup and lightly pepper ( baste with more maple syrup halfway through)
- Spray the smoker racks with nonstick spray and place the fish skin side down
- Smoke at a low temp (160– 180) for approximately 2 ½- 3 hours or follow guidelines for your personal smoker
The recipes are simple for a reason- these fish are so good, they don’t need much preparation to enjoy. When you feel that little bit of pain in your arm as you lift your fork to your mouth, just remember, all that cranking on the reel truly did payoff!!
Lake Trout on the right Salmon on the left