What are they Called?
I call them Togue, some people call them Laker’s, others call them Mackinaw. They are all the same. They are one of the biggest members of the trout family, consistently growing upwards of 20 pounds. Native to California, these behemoths are spread across the United States and thrive in the Northern States.

How to Catch Them:
In the Northern States I recommend Ice fishing for them while in the warmer Southern States I recommend taking them on fly's. Those are just a couple of my favorite ways, but take them anyway you can.

If you plan on Ice Fishing for them set your bait about a foot or two off the bottom. The water is actually warmer on the bottom of a lake in the winter than at the surface. That’s why there is no ice at the bottom and there is at the top. The reason they like the warmer temperature in the winter is because it is closer to the temperature they like in the summer, the colder water. If that sounds confusing look at it like this, in the winter the surface temperature is about 32 degrees, the bottom is about 39 degrees. In the summer the surface is usually around 60-73 degrees in the northern States, and the bottom is around 40-45. They also like the bottom because they naturally feed on the fish in the depths.
If you plan on Fly Fishing for them and you don’t mind trolling a fly, use a gray ghost or a nymph. Make sure you have some strong line though, these fish are brutes, they won’t hesitate to turn on you and try to break the line.

A Tale of Two Fishies:
I was talking to a Department of Inland Fisheries and Wildlife Biologist the other day and he informed me of two Togue that were taken through the ice last season. Both of them were tagged and the fishermen who caught them were good enough to bring them over to the station to get them evaluated. The fishermen got them back afterwards, about a half hour.

The first one was stocked in 1976, and weighed 20 pounds 12 ounces. It was caught in 60 feet of water on a sucker. The second one was stocked in 1984 and weighed 3 pounds 8 ounces; it was caught on a sucker as well.

With only eight years difference between these fish I couldn’’t understand why there was such a difference in size. I thought the one that was stocked in1984 would be at least 15 pounds compared to the one from 1978. I also found it interesting that the fish lived that long, I was surprised to say the least.

The biologist explained the size difference as being due to the genetics of the fish. He explained that their genetics differ from fish to fish as much as our genetics differ from person to person.

What to use and what to Keep:
I have found that the most productive way to catch them is about 2 feet off the bottom in water as deep or deeper than 40 fee, and generally not over 75 feet deep. I like to use suckers and smelt that are at least 5 inches in length. If you catch one from that depth and it is long enough for your state or region, I advise that you keep it because the bladder has swelled so much from the lower pressure at the surface level from the depths that the fish probably won’t survive anyway.

How to Cook them:
I have found that they are extremely good in fish chowders and are equally good just breaded and fried in light oil. My favorite way to eat them is to stuff them with Onions and Stuffing. Wrap the skin with bacon, wrap the total package with tin foil to keep the juices in and bake it at 400 degrees. It usually takes an hour to an hour-and-a-half. For the last 10-15 minutes unwrap the foil so the water will evaporate. It had already soaked in before you unwrapped it and it rather marinated the fish. This also crisps up the bacon. Don’t worry about scaling them or de-boning them either. After it is cooked the bones will pop out all at once and remain attached to the back bone. It is delicious. Enjoy.

Recommended: Yes