That's another part of the problem, everyone "hears" they aren't very good eating.
I heard the same thing then one of my buddies said "Nonsense!" and cooked me up a nice 6 lb Lake Richardson togue I brought him, because he said he liked them. I was amazed at how good it was. Pan fried, nothing done any more special than any other fish. Not smoked or deep fried. It's a great eating fish.
At the mouth of the river at Sebago in the Spring, it's East to West unless you want a beating from the rest!
I give some to a friend that smokes them and makes a chip dip out of them.
Yep. All trout species, bluefish and mackerel are all great for a smoked pate'.
That's another part of the problem, everyone "hears" they aren't very good eating.I would rather eat the lake trout pan fried or baked in foil than the salmon, I find the salmon kind of bland.
In terms of eating togue, or any fish, bleeding them as soon as you catch them goes a long way for flavor and meat quality.