db wrote on Sep 3^rd, 2013 at 6:08am:

jaximus wrote on Sep 3rd, 2013 at 4:09am: the lake trout fillets are put in a brine of salt and lemon juice. Are you cooking the trout with the lemon juice? If so, do you also bake for peace of mind as well?

when we want to eat the trout, we simply drain the old lemon juice brine out(it gets all oily), take the fillets and toss them in an aluminum foil pouch with a dash of salt, enough lemon juice to keep the fillet moist, some lemon pepper, and a bit of onion powder. seal the bag and toss it over the fire for the first 8 minutes or so (till its about to burst) then poke a few holes and give it another 5 mins. right before you want to eat it, poke holes through the bottom to let all the juice out and brown the bottom just a bit. should be flaky opaque pink/orangy meat. if its clearish, leave it on longer