Great Lakes wild-caught lake trout have firm flesh that is rich in flavor, high in omega-3 fatty acids, and the color ranges from white to red, often it is orange in color. The fish is very similar to salmon but is still quite different. Bake, pan fry, or grill. Lake trout is also enjoyed salted and smoked due to its higher fat content. A great preparation is to grill it on a cedar plank, season with salt, pepper, fresh dill and top with 5-6 thin slices of lemon.
Lake trout portions are approximately 16oz (1LB), received fresh, and frozen immediately upon receiving.