Lake trout is a broad term that can be applied to any trout caught in a lake. Although there are different species of trout, they all tend to be cooked in similar ways and for similar lengths of time. To a large degree, cooking time depends the size of the fish. Trophy Lake Trout Fishing recommends limiting yourself to the 2- and 4-lb. trout, which have a better flavor than larger trout, whose primary purpose is breeding. You can cook trout whole or filleted, depending on your cooking method.
Preheat your oven to 350 degrees Fahrenheit.
Season the fish , and add dressings if desired. Place dressing inside the body cavity of the trout, and place seasonings in the cavity or on the outside of the fish. Or consider simply sprinkling on salt, pepper and herbal seasonings, although you can experiment and use whatever seasonings you like.
Place the trout on a baking sheet, and set it in the oven.
Cook the trout for 25 to 30 minutes for every 3 lbs. If it is dressed, cook it for 45 to 60 minutes per 3 lbs. Watch for a lightning of the meat's color to indicate that the trout is cooked.
Remove the trout from the oven, and serve.
Grilling or Broiling
Apply seasoning to the fish, and add dressings if desired. Place dressing inside the body cavity of the trout, and place seasonings in the cavity or on the outside of the fish. Salt and pepper, as well as herbal seasonings, are popular options for seasoning fish, as is lemon juice.
Preheat your grill to medium heat, or turn on your oven's broiler.
Place the trout directly onto the grill grates once the grill has heated, or set the trout on a broiling pan and place it about 4 inches underneath the broiler once the oven has fully heated.
Cook for 10 to 16 minutes, turning once with tongs or a spatula, for a dressed, 3-lb.trout. Fillets and steaks should be cooked for 9 to 15 minutes, or until the meat changes color; it will lighten when cooked.
Remove the trout from the grill, and serve.
Items you will need
Trout (whole, filleted, or steak)
Oven or grill
Baking pan or broiling pan
Tongs or spatula
A trout needs to have its internal organs removed before cooking. Many lakes have cleaning stations to help you remove the organs, which is a simple process. If you have never done it before, enlist the help of an experienced angler, who can show you how to clean the fish safely.
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