Hot grease release usually into peanut oil. Fillets get dipped in a mixture of egg and honey, then dredged through ground saltine crackers/flour. Did the blind taste test on walleye vs. pike a few years ago. Pike won out every time!

At home I like to prepare drawn stream trout rubbed with olive oil and cilantro, then stuffed with lemon, lime, and orange slices before going on the grill. Might give it a try on a small lake trout this year.

Bleeding out fish will give you a nice clean white fillet (‘cept lakers of course). I’ve never done it in the Q cause I figured it would make a mess. Would you do it from shore at camp? Maybe you could sever a gill and toss them back out on the stringer for a few minutes?