Lake Trout has a soft, fine-textured flesh with rich, delicate flavor. Color of the flesh may be white, pink or reddish. A member of the salmon family, it’s one of the largest lake fish and has a reputation for being a challenge to catch and of superb eating quality.
RECOMMENDED PREPARATION: For best results, remove from vacuum packaging and allow the fillets to thaw in refrigerator for 8-12 hours in a drip-proof container. From frozen, remove the protective water glaze under slightly warm tap water for 2 minutes. Once defrosted, we recommend fillets be used immediately, or if kept cold and refrigerated, within 48 hours of defrosting. Also, we recommend that you do not re-freeze the fillets once thawed.
OVEN: Place fish on a greased baking dish. Cover fillets lightly with oil or butter and season to taste. Cover with sauce or wrap in oiled foil. Pre-heat oven to 450°F (230°C) and cook for approximately 10 minutes per 0.5″ (1.3 cm) of thickness.
MICROWAVE: Place fillet in microwave container. Cook on high for 3-5 minutes, let stand for 2 minutes. Please note preparation directions are guidelines only, as individual cooking situations may vary.