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Joe's Fishing Philosophies

FATS

This may be a wild area as there aren't two fishermen who think alike, not to mention other ingredients such as superstitions, etc.. However, here's my thinking on fats. I believe Lake Trout are frequently misidentified as "Fats" (Siscowet) without cutting fish open. I also believe there is some confusion once a fish is opened up whether it's a Lake Trout with varying degrees of fat and has meat is not red but is very light in color, that is thought to be a Fat but is not. Light colored meat does not automatically indicate it is a Fat. In my mind, a Fat you'll know you when you cut it open. The meat is usually almost white, is soft or mushy, the knife glides through it, and it smells terrible. You should throw it in the trash. Don't try to smoke or fry it! Fats used to be caught mostly in over 200' water. Now it's not uncommon to catch them in shallower water.

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