Being the largest member of the trout family, the lake trout averages 4 to 5 pounds however they can grow up to 100 pounds and 5 feet in length. It lives in deep, cold water lakes from Alaska to the Canadian Border States, including the great lakes. The lake trout is closely associated with the brown trout, the grayling and the artic char, and can be found under names such as namaycush, togue, longe, fork tail and mackinaw. The siscowet is a lake trout that is usually found in deeper water of the great lakes and is usually smoked because of its very high fat content. They have have a gray body that is peppered with pale spots which are oftened tinted pink.
Its meat is flaky and rich in flavor and its fat content varies with the size of the fish. The larger the fish the higher the fat content will be. The best way to cook it is to Bake, Broil, Pan fry, Oven fry, Poach or Steam. Click on one of the following links for directions for cooking.
HOW TO BAKE Fish
OVEN FRY FISH
For information on other fish and how to cook them go to http://tocookafish.com/fish-index
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