Those lakers from Simcoe can be a little greasy for sure. The smaller ones, under 5lbs, are quite good tasting, as long as you remove the belly fat! I also find that brining the fillets ( soaking in salt water) for 5-10 minutes works well at drawing some of the fat out of the flesh. I like to fillet the fish removing the belly fat, and then bake the boneless skinless fillets in the oven seasoned with lemon and lime zest, salt and pepper and a sprinkling of good tequila!
I have only caught one laker this year, but have limited out on Whitefish 7 times so far! We have been finding the whities around 50-60 fow. This season has been the best for whitefish in at least a decade for me!
We have also been catching lots of herring (cisco), this is a good sign for sure, hopefully they are making a comeback! Of course, all herring were released as there is a ZERO possession limit on them.