Char vs Lake Trout

[tmcaul]

Foodwise I have very low esteem for lake trout taken from Lake Champlain. I have tried many suggested methods of preparing them: smothered in mayo and grilling; bleeding them after their caught; and more that I don't recall.

Like the brook trout, lakers are one of the char family and last night I tried "char" in a very nice resto (Foxy) in Montreal. The char were grilled over a wood fire and served deboned and butterflied on a platter. Exceptionally good. I asked the server about their char supply and she said they are farmed somewhere near Montreal. The length of the char we were served was about 14" long.

I have also heard the lake trout from the northern waters of the Great Lakes are tasty.

So why are our Champlain lake trout nearly inedible?

[Gecha (Gerry)]

You picked a very nice restaurant "Foxy" in Montreal.
Hard to know who is their supplier, they do not disclose that information.

[tmcaul]

I asked them if their fish came from the far north ...as in "arctic char". The server mentioned they are supplied by a farm in the Montreal region.

All of our dishes were extremely tasty. Very interesting dishes and the best food my wife and I have had for years.