How to Clean a Lake Trout: A Step-by-Step Guide
Cleaning a lake trout is an essential skill for any angler who enjoys catching this delicious fish. Lake trout, also known as char, are a popular choice for anglers due to their flavorful meat and fighting spirit. However, to enjoy this catch, you need to know how to clean it properly. In this article, we will provide you with a step-by-step guide on how to clean a lake trout, ensuring that you can savor its delicious taste in no time.
Step 1: Prepare Your Tools
Before you start cleaning your lake trout, gather all the necessary tools. You will need a sharp knife, a cutting board, a bucket or sink, salt, ice, and a string or needle. A sharp knife is crucial for cutting through the fish’s skin and bones, so make sure it is well maintained.
Step 2: Remove the Head and Gills
Begin by holding the fish firmly with one hand. With the other hand, use the knife to cut behind the gills and around the head. Be careful not to cut through the backbone. Once you have made the initial cut, pull the head and gills out of the fish’s mouth.
Step 3: Remove the Tail and Scales
Next, locate the tail of the lake trout. Use the knife to cut through the skin and remove the tail. Once the tail is removed, you can start scaling the fish. Begin by holding the fish with one hand and using the other hand to pull off the scales. Start from the tail and work your way towards the head. Use a scaler or the back of a knife to remove the scales efficiently.
Step 4: Open the Fish
After scaling the fish, it’s time to open it. Place the fish on its side on the cutting board. Use the knife to make a cut along the belly, starting from the vent (the anal opening) and going towards the head. Be careful not to cut through the backbone. Once you have made the initial cut, use your fingers to open the fish, separating the flesh from the bones.
Step 5: Remove the guts
With the fish open, it’s time to remove the guts. Reach inside the fish and pull out the intestines and other internal organs. Be sure to remove any blood or mucus that may be present. Rinse the fish under cold water to clean it thoroughly.
Step 6: Cut the Fish into Steaks
Once the fish is cleaned, you can cut it into steaks or fillets. Lay the fish flat on the cutting board with the skin side down. Make a cut along the backbone, following the natural curve of the fish. Use the knife to separate the flesh from the bones, creating steaks. Alternatively, you can cut the fish into fillets by following the same process but cutting along the side of the fish instead of the backbone.
Step 7: Rinse and Store
After cutting the fish into steaks or fillets, rinse them under cold water to remove any remaining blood or scales. Pat the fish dry with paper towels and store it in the refrigerator or freezer, depending on your intended use.
By following these simple steps, you can successfully clean a lake trout and enjoy its delicious meat. Remember to handle the fish with care to maintain its quality and flavor. Happy fishing and enjoy your meal!
