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United States · Michigan · Houghton| Common Animals Fish Mushrooms Flora |
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Salvelinus namaycush |
https://en.wikipedia.org/wiki/Splake
July: Stays deep. Prefers cold, oxygen-rich zones.
Safe for humans. Found in cold deep lakes of North America. Valued as a target for sport and commercial fishing.
Large cold-water fish with spots and bright fins. Prefers deep and cool lakes. Active mostly in cold seasons and during low light.
Spinning fishing with spoons and wobblers Ice fishing with jigging lures and ice jigs Trolling with wobblers and casting spoons
Best fishing time is early morning and evening. Prefers deep cold lakes. Active in cold water and low light conditions.
Average weight: 2 kg
Meat is firm and fatty with distinctive taste. Remove guts and gills immediately after catch. Chill quickly to preserve quality. Valuable commercial and sport species.
Fillet: Baking, frying, smoking
Back: Braising, soups
Belly: Frying, boiling
Back: Braising, soups
Belly: Frying, boiling
Baked Lake Trout with Herbs (Baking)
Aroma of fresh herbs and lemon
Aroma of fresh herbs and lemon
1. Rub fish with salt, pepper, and lemon juice.
2. Stuff with thyme and dill sprigs.
3. Bake at 180°C (350°F) for about 30 minutes.
2. Stuff with thyme and dill sprigs.
3. Bake at 180°C (350°F) for about 30 minutes.
Pan-Fried Lake Trout Fillet (Frying)
Crispy crust and juicy meat
Crispy crust and juicy meat
1. Cut fillet into portions.
2. Coat with flour and spices.
3. Fry until golden brown.
2. Coat with flour and spices.
3. Fry until golden brown.
Smoked Lake Trout (Smoking)
Rich smoky flavor
Rich smoky flavor
1. Marinate fish in brine for 4-6 hours.
2. Hot smoke for 2-3 hours.
3. Cool and serve as appetizer.
2. Hot smoke for 2-3 hours.
3. Cool and serve as appetizer.
Lake Trout Soup (Boiling)
Hearty and flavorful fish soup
Hearty and flavorful fish soup
1. Boil fish pieces until cooked.
2. Add potatoes, carrots, and spices.
3. Cook until tender, serve with herbs.
2. Add potatoes, carrots, and spices.
3. Cook until tender, serve with herbs.