Eating them side by side on a few moose hunts
I found the lake trout to be the sweetest meat of the 3. I have a boat on lake erie, the walleye capital of the world. My freezer is stocked with them for the year. Ran out of sockeye last winter and halibut last summer. I need to return next summer
It always seems to me, how the fish is handled has more to do with it than what kind of fish it is. Having said that, I have never turned away any of it handled correctly but, pan fried in a skillet, grayling. It's hard to not like either laker or char on a stick over a fire wrapped with bacon.
Took the advice from a local in Petersburg and bought a large black cod filled to bring home ,this was years ago. I regretted not getting more after eating it back home in Pa.
I had some canned smoked albacore before that was to die for!!! That may have been the best fish I ever ate. I grew up eating rainbows and lakers, but have only eaten a couple grayling. The grayling was so long ago I can't really remember what it tastes like, other than I liked it. My mother used to bake the lakers I caught in the oven, stuffed with shrimp and crab. Yummmm!