United States · Texas · Hays

Salvelinus namaycush

June: Moves deeper in search of cooler water. Activity remains steady.

Photo Fishing Cooking

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Found in cold deep lakes of North America Valued as a target for sport and commercial fishing

Large cold-water fish with spots and bright fins Prefers deep and cool lakes Active mostly in cold seasons and during low light

Spinning fishing with spoons and wobblers Ice fishing with jigging lures and ice jigs Trolling with wobblers and casting spoons

Best fishing time is early morning and evening Prefers deep cold lakes Active in cold water and low light conditions

19 June 2025 The average bite

20 June 2025 Bad bite

21 June 2025 Bad bite

22 June 2025 Bad bite

23 June 2025 Bad bite

24 June 2025 The average bite

25 June 2025 The average bite

Meat is firm and fatty with distinctive taste Remove guts and gills immediately after catch Chill quickly to preserve quality

Fillet: Baking, frying, smoking
Back: Braising, soups
Belly: Frying, boiling

Baked Lake Trout with Herbs (Baking)
Aroma of fresh herbs and lemon

1. Rub fish with salt, pepper, and lemon juice.
2. Stuff with thyme and dill sprigs.
3. Bake at 180°C (350°F) for about 30 minutes.

Pan-Fried Lake Trout Fillet (Frying)
Crispy crust and juicy meat

1. Cut fillet into portions.
2. Coat with flour and spices.
3. Fry until golden brown.

Smoked Lake Trout (Smoking)
Rich smoky flavor

1. Marinate fish in brine for 4-6 hours.
2. Hot smoke for 2-3 hours.
3. Cool and serve as appetizer.

Lake Trout Soup (Boiling)
Hearty and flavorful fish soup

1. Boil fish pieces until cooked.
2. Add potatoes, carrots, and spices.
3. Cook until tender, serve with herbs.