greenhornet73

Yes, the trout I eat dont eat alewives. Definitely makes a difference in my opinion even if trimming off all the dark meat.

This 20”er was the mvp today

I just successfully deep fried lake trout and it was actually really good, first time ever. It was a 20” lake trout I caught this morning and I bled it in the live well and threw it on ice. When I got home I butterflied it and skinned it, then sliced off all the dark meat and the lateral line. Then salted it and soaked in the fridge in lemon juice for an hour. (Thanks sk8man I believe who recommended that step) After that, rinsed it and patted dry. Cut the fillets in 2” chunks and salt/ peppered, Dredged in GF flour because I’m a celiac, then refrigerated in a zip lock for an hour. Deep fried in vegetable oil with a pat of butter mixed in. Ate it with seafood chowder I bought at the wharf yesterday before I drove home from Cape Cod. It wasn’t walleye but was definitely not far off. This was the first lake trout I kept in many years and will now be keeping one each trip if I plan on eating it that day. Not sure how it would work with a Lake O fatty but try it with a smaller one and it will surprise you.

If it were Amazon, they would just leave it on the side of the road without you even asking. I know because they’ve done it twice to me.

You’ll love how it handles over the aluminum when there’s a chop

They seem to shrink with more washings.

It looks like sk8man has the holders bolted to a cannon 30 degree gimbal mount like I have for my downriggers. That should be perfect for you if that’s the case.

Clark, for what it’s worth I had 30 degree gimbal rod holders that I swapped out for 90 degree and dropped these adjustable tridents in. They work awesome for planer boards and dipseys and are solid. Just a thought.

I’ve caught a seagull before trolling but never a chicken. Try trolling corn

Good luck with the new rig Clark! I’m on the Cape playing in my little dinghy again, no stripers yet. Actually looking forward to getting home and getting my boat on the big O as soon as I get there.

I forgot to mention to dredge the fish in flour or dry mix before dipping into the wet mix. The batter will stick better. I updated this into the recipe above.

Carbon 14 and Green Hornet are almost always swimming for me. I’m surprised the second one doesn’t get mentioned at all, it’s a steady producer as well.

That’s true for most fishy tasting fish including saltwater fish like mackerel and bluefish. Also, the fresher you eat them the better. If you freeze those two types don’t bother unless you plan to smoke them.