Fish
Lake Trout
B tier
Lake trout (Salvelinus namaycush) is a large deep-lake char of northern North America with richer, oilier flesh than river trout and a stronger flavour some call “fishier” in a pleasant cold-water way. Colour is pale to orange; large fish yield thick steaks. Grill or roast steaks, smoke, or bake. Higher oil suits stronger seasonings and smoking. Parasite risk in some wild lakes means freeze for raw service if ever used that way. Excellent shore-lunch fish when fresh from cold water.
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Characteristics
Preparations
Traits
History
Lake trout inhabited deep glacial lakes across the northern continent as a staple food.
Commercial and sport fisheries targeted lake trout in the Great Lakes and Canada.
Great Lakes recovery programmes rebuilt lake trout after collapse and lamprey damage.