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As long as I been in this business, I’m still learning. But one thing I’ve learned is that people that say Lake Trout aren’t worth the grease they’re known for, just don’t know how to prep and cook/smoke em.
First, fillet and then cut out all the bones, skin, and fatty brown tissue. Pure orangish, pinkish, boneless lake trout meat. Soak it in your fav brine (less salty, more salty, more brown sugar, less..etc) . Then add some favorite seasonings and spices, smoke to desired texture, and game on. Now... I should have laid it out on pan for final pic, but I didn’t. Few pieces crumbled a bit...I’ll work on that. But it is really good. I’ll let the 10lb plus Lakers go, but otherwise, they going home to the smoker. My partner Dave, deep fries them in a batter and I’m telling you, they are good.

I agree the smaller LAkers are great eating. Dare I say better than Salmon?? Lol

I did a semi-blind taste test for friends a couple years ago with coho, brown, chinook, steelhead, and lake trout on the grill. Lake trout came in first to my surprise

I don't have any reference because I wasn't eating them 20 years ago, but I've heard a lot about how they taste much better now that they are eating less alewife

What did you season them with ?

Lake Trout are certainly good table fare. Just dont eat the big ones. I have done multiple preparations. Blackened, just salt / pepper, other various half baked concoctions. I deep fried trout nuggets once, I was surprised how well that came out.