Also known as Lake Trout, Salvelinus namaycush, is a freshwater char native to many lakes in northern North America. It is characterized by a notched tail and its white spots on a darker skin.

My son is an avid fisherman and came back last week with a number of these, each weighing a little over 2 lbs, excellent eating for two people. He also landed a 5lb. landlocked salmon which is sitting in my large freezer for the mandatory week, prior to being filleted and turned into Gravlax. Freezing is essential if one is going to eat the fish raw or cured, to kill off any parasites that may inhabit the flesh, a common occurrence with all fish these days. It is the same reason sushi bars must freeze all their fish prior to use. 

I stuffed the cavity with thick lemon slices, much fresh basil, and a good dollop of Irish butter inside and out, then wrapped the fish in parchment and baked it for 30 minutes at 350. Absolutely delicious, served with my home-made French fries and a Greek green bean stew topped with feta cheese.