Got a craving for fresh fish? The Utah Division of Wildlife Resources (DWR) has a request that might make your next fishing trip more delicious and impactful: catch — and keep — more small lake trout from Flaming Gorge Reservoir. Yes, you read that right. The DWR is officially asking anglers to eat more lake trout!
Why? Because this legendary reservoir, famous for producing some of the biggest lake trout in the nation, is overrun with smaller lake trout (under 28 inches), and they’re wreaking havoc on the ecosystem.
Lake trout (Salvelinus namaycush), also known as mackinaw, are a cold-water species native to the deep, glacial lakes of North America. They are actually not true trout but a member of the char family, closely related to brook trout and Arctic char. Lake trout evolved in the post-glacial lakes of Canada and the northern United States, where they adapted to cold, oxygen-rich waters. Their biology is closely tied to these cold environments — they thrive in water temperatures below 55 degrees F and are often found at significant depths during warmer months to stay within their preferred thermal range.
These apex predators can live exceptionally long lives, often 20 to 30 years, with some individuals recorded at over 60 years old. They grow slowly and mature late, traits that make them particularly vulnerable to overfishing and ecological imbalance. Lake trout are voracious feeders, preying on smaller fish such as kokanee salmon, whitefish, and even other lake trout.
In ecosystems where they are not native, lake trout can become highly disruptive, outcompeting or preying upon native species. Because of their long lifespan, slow growth, and top-tier position in the food chain, managing lake trout populations requires careful attention to ecosystem dynamics and angler harvest. A balance that wildlife managers, like those at Utah’s Flaming Gorge, continually strive to maintain.
“These small lake trout are out-competing other species and gobbling up food that should be fueling trophy-sized lunkers,” said Trina Hedrick, DWR Sportfish Coordinator. “If we don’t act, we risk turning Flaming Gorge into a lake full of skinny, stunted fish. We need anglers to step up and help us restore balance.”
And here’s the kicker: the DWR has lifted wanton waste restrictions, meaning you can now harvest small lake trout without guilt. Whether you grill them up, smoke them, turn them into fish tacos, feed them to your pets, fertilize your garden, or compost them, your catch is doing important work for Utah’s fisheries. If you’re not planning to take the harvested fish home, be a responsible angler and deflate the swim bladder and sink the fish to return vital nutrients to the ecosystem.
The Utah DWR has offered Flaming Gorge anglers the following hot tips for targeting small lakers: Smaller lake trout, those under 17 inches, are typically found in deep water — between 50 to 75 feet — along channel walls. Meanwhile, fish in the 17- to 25-inch range have begun migrating toward spawning areas and are commonly located in sloped or gravel-bottomed zones. For anglers who prefer trolling, effective lures include dodgers paired with squid, as well as 3-inch spoons and crankbaits. Those who favor vertical jigging will have success using tubes tipped with sucker or chub meat, as well as jigging spoons and 3/8-ounce blade baits. Lure color can vary based on conditions, but white, chartreuse, and even pink have proven effective depending on the day. For even more tips, read our comprehensive article on jigging lake trout.
This fall, your fishing pole could be the tool that helps restore Flaming Gorge’s status as a premier destination for both kokanee salmon and world-class lake trout. So get out there, fill your cooler, fire up the grill and fish for the future. Here’s a simple and delicious recipe, in case you are successful.
Grilled Lake Trout with Lemon Herb Butter
Ingredients:
- 2 lake trout fillets (skin on)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 lemon (zested and sliced)
- 2 cloves garlic, minced
- 3 tbsp butter
- 2 tbsp fresh herbs (parsley, dill, or thyme work great)
Instructions:
- Preheat your grill to medium-high heat.
- Rub the fillets with olive oil, and season with salt and pepper.
- In a small saucepan, melt butter over low heat. Stir in garlic, lemon zest, and chopped herbs.
- Place fillets skin-side down on the grill. Cook for about 4–5 minutes, then flip and cook another 2–3 minutes, or until the fish flakes easily.
- Just before serving, drizzle the hot lemon herb butter over the fillets and garnish with lemon slices.
- Serve with roasted potatoes or grilled veggies for a hearty outdoor meal!
