We caught this laker in the Quetico this month and cooked it over a fire. The filets are from a bass we caught right before dinner. Cooking over the fire is great for trout and preserves their flavor. Frying tends to mask it. We cleaned it from gills to anal fin, then used a cross-tied stick to open the body over the fire, then turned it over and cooked it a little further on the backside. We were able to get all the meat off of it, and the cheeks too!
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