[magslinger]

The Michigan state record lake trout is 61 pounds. I've seen (but have never taken) a few forty odd pounders. My grill is pretty good sized (20x24), but even without the head and tail I'm pretty sure I couldn't fit one of those monsters from corner to corner.

Cooking lake trout taken from Lake Superior, IMHO, is strictly optional. Cure filets for a couple of days in the fridge with some salt, brown sugar and spices, slice thin and serve on rye bread. Yum!

[Eric in the Ozarks]

There is a species in Superior that is greasy as hell and I throw those back. They can be pretty big. I prefer the 6-8 pound lake trout that I can get via shore fishing north of Duluth or just east of Superior. The big greasy ones seem to be from Marquette to Munising.

[GladesGuru]

“Cooking lake trout taken from Lake Superior, IMHO, is strictly optional.”

Optional only if one likes fish tapeworms. Raw fresh water fish are a good host for fish tapeworms. Man can host ‘em, too.