Lake trout Kokanee salmon,springer chinook, coho salmon are my favorites. I usually grill they fairly simply often with a lemon pepper seasoning and don't over cook. They are a richer fish with lots of good fat for ya. A recent way favorite way is simply coat em in mayo(I know?) , season with Prudhommes seafood magic and bake in oven. It's been simply incredible. The mayo simply keeps the moisture in it seems, I don't taste it apparently, and I was skeptical at first for sure but was blown away.
Lake trout vary a lot tho. Lots of different strains of them critter. The "fats" are gross, but it's hard to know what's a good one or not till you try it. White or orange meat hasn't proven to actually be a determiner of if it's good or not. Although bright orange seems always good but some white meat ones r great. My absolute favorite is Kokanee.
Now I certainly love crappie, perch, walleye, halibut etc but to me they are very plain kinda like chicken. But very delicate and great also, just not as rich. If a person doesn't like blackened perch crappie or walleye I dunno, I can't imagine a fishy taste in any of those but some can apparently.
"This brisket or burger is too beefy" Said no one, ever. Just strikes me as strange.
