One other thing, does anyone ever fry them up like you would walleyes.  Just curious how that turns out too.

Thanks

For grilled laker, here's my secret recipe.

1) Fillet laker, leaving skin on.
2) Coals must be hot.
3) Coat fillets with either or both
   Paul Prudhomme's Magic Salmon Seasoning
   Zatarains Blackened Seasoning
4) Place fillets on grill (can use foil if traveling without grill), skin side down.
5) Drizzle squeeze marjorine.
6) Drizzle with lemon (or juice).
7) Flip fillets when 1/2 done (depends on thickness, size)
8/ Drizzle again with marjorine and lemon.
9) Lightly salt when done

8) 8) 8) 8) 8) 8) 8) 8) 8) 8) 8) 8)

Now its not a secret that this can be a meal by itself.

Thanks guys.  Old Salt, thanks for the grilling recipe. 
Hopefully I can catch a couple lakers to try these out.  Last year we baked them in foil with onions and lemons cut up and stuffed in them.

Kingfisher, I had seen that, but wasn't sure I "got" the fillet technique.  I gotta say those recipes that website had look good.

Mav

Excellent website, Kingfisher!!!!

Grilling trout at home I use a basket - one of those very flat ones with a handle.  Turn often and brush with Italian dressing.

this past spring i tried  the "special red spice" and it was great!!
i carry some aluminum foil "baking" bags in the biggest size they make.
before i leave home, i cut them length wise in half.
when i get a nice laker, i cut the head off and clean the cavity.i slice some onions and mix up some "SRS" and pour over onions in cavity.
i lay fish in bag and if it's to long , i use the other half of bag to overlap the first one and fold and seal the one edge and both ends.
then after i have a good base of hot coals i lay thye trout on a small backpacker grate over fire( no firepit grill in the Q).
after about 30 min, i take a sharp knife and pierce the foil and the thickest spot.
if it slides in easy half way or more, i flip over using my trusty leather gloves and grill another 30 min or until knife passes thru easily.
lakers are naturally fatty, so the first hole i pierced allows the extra fat to drip into fire, so watch for flare-ups?
when i open the foil i just grab the backbone and lift gently and you take out all the bones and what's left is just fish fit for a MAYAN king and there's almost no wasted meat.
i like this method because even a small trout go's a long way!
as it cooks the SRS runs out and coats the skin and gives it a reddish color, sorta like dry rub ribs get when grilled!!
not "hot" but very flavorful and spicy .
i burn the foil in fire to clean fish remains off it and next morning, i add the foil to my garbage bag.