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  1. #1

    Default Yellowstone Lake 2015 cutts & lakers

    We finally made it down to Yellowstone Lake for our first trip of the season. Spring came early but we found too many other fun outings that kept us away from the Park. We had solid action during the two days we fished. We ended up smoking five lake trout and threw back nearly a dozen cutts.

    Diane with one of the cutts

    Name:  HT Di+Cutt Yellow lake june 2015.jpg
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    A laker for the smoker

    Name:  HT Di+laker Yellow lake june 2015.jpg
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    Cutt in net

    Name:  HT cutt in net 2015.jpg
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    What Map with laker

    Name:  HT SVT+Laker 2015 #2.jpg
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    Cutt showing colors in sun

    Name:  HT cutt in net and sun 2015.jpg
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    In the smoker

    Name:  HT lakers in smoker 2015.jpg
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    Grizz (I think) tracks on edge of lake one morning. Very near campground.

    Name:  HT grizz tracks 2015.jpg
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  2. #2

    Default

    Wow, looks like a blast!!

  3. #3
    Join Date
    Mar 2012
    Location
    Somewhere in the basalt rocks
    Posts
    3,670

    Default

    Beautiful fish!

  4. #4

    Default

    Great looking fish, not sure id want to meet the bear though!

  5. #5
    Join Date
    Aug 2011
    Location
    Kalispell, MT
    Posts
    702

    Default

    Love to see those big native spawners and big, dead lakers. Go get em!
    "The danger of civilization, of course, is that one might piss one's life away on nonsense," Jim Harrison.

  6. #6
    Join Date
    Jun 2013
    Location
    Western Montana
    Posts
    1,768

    Default

    Looks like a great day with some big fish. Thanks for sharing!
    ďThe hand that reaches from the grave to grip your throat is the strong hand you want on the wheel.Ē - Dwight Schrute

  7. #7

    Default

    Dandies for sure! & in beautiful country!

  8. #8
    Join Date
    Dec 2002
    Location
    Chugiak, AK
    Posts
    4,712

    Default

    Did you brine those fish before you smoked them? I smoke a lot of fish, and am curious of your method. We catch lakers occasionally, but I rarely keep them. Usually marinade in white wine and sweet onion and grill.

    Nice fish. Those cuts are giants.
    "No Kuiu here"

  9. #9

    Default

    Yesss, get those lake trout outta there and that's a nice-sized bear--caught this 2 y/o-ish grizz and her sibling my last trip through the beartooths, love getting into the 'stone!
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    The occupational hazard of making a spectacle of yourself, over the long haul, is that at some point you buy a ticket too. --Tom McGuane

  10. #10

    Default

    It's good to know there are still some good cutthroats there.

  11. #11

    Default

    Congrats ! Thanks for the pics !

  12. #12

    Default

    Quote Originally Posted by Bambistew View Post
    Did you brine those fish before you smoked them? I smoke a lot of fish, and am curious of your method. We catch lakers occasionally, but I rarely keep them. Usually marinade in white wine and sweet onion and grill.

    Nice fish. Those cuts are giants.
    I used to brine my fish with salt and sugar but I donít anymore. Donít seem to find the time. I gut the fish as soon as I have landed them in the boat. They are then on ice within a few hours at most. They stay refrigerated until I put them in my pellet smoker, usually the day after I get home. Even at the lowest setting it burns at a little over 200 degrees. After a couple of hours they are done.
    I am very good at judging when to stop cooking whole fish. You want to be able to fairly easily pull the fins and their bones out of the carcass. Then with my fingers, a fork and a very sharp knife I separate all the meat from the skeleton. If it is over cooked the bone release from the vertebrae and stay in the meat and must be removed individually.
    If the fish is under cooked then some of the raw meat stays attached to the skeleton and cannot be used. This is not a huge problem, just a waste of some meat.
    For lake trout I feed all the skins to by black lab. The skin is very tough.
    I try to keep as much meat as possible in big pieces from the fish. As I lay the pieces in a Tupperware container I sprinkle with salt, Mrs. Dash pepper blends and squirt on lime juice. The meat can then be frozen.
    I use this meat just as I use tuna from a can. I also fry it in butter as a side to eggs in the morning. It is all good.

    Here is what they look like right out of the smoker:

    Name:  HT smoked laker july 2015.jpg
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  13. #13

    Default

    Congratulations on the awesome memories that you made. Thanks for sharing the pics.

  14. #14
    Join Date
    Dec 2002
    Location
    Chugiak, AK
    Posts
    4,712

    Default

    I make a lot of smoked salmon goods. Lasagna and chili are interesting and quite good.

    Cleaning up the last 20lbs of last year's catch. Freezer is about to get filled up again.
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    "No Kuiu here"

  15. #15

    Default

    Yum! Smoke salmon is the best

  16. Default

    Barmbie, now that's a smoker! What brand is it?

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