One of the highlights for me on my first ice out lakers is knowing that I will be able to fire up my smoker the next day, if I am successful. I start every season off with some fresh caught smoked lake. I am not a smoker connoisseur by any means, but I do have a recipe that serves me well.
Here it is:
Marinade trout for 24-hours
- Light (low sodium) Soy Sauce
- Brown Sugar
- Vanilla extract
- Salt
- Pepper
- Minced Garlic
- A little Instant Coffee
Use which ever smoking method you are comfortable with.
I hope all of you have great success this spring season with open water lakers, and if you have a good recipe for smoked laker, send it my way.