Widely distributed from northern Canada and Alaska, south to New England in USA and Great Lakes basin in Canada-USA; lake trout is found in shallow and deep waters of northern lakes and streams, and is restricted to relatively deep lakes in the southern part of its range, rarely in brackish water. A solitary wanderer, the extent of their movements is apparently limited by the size of the lake and individual. Also known as the Mackinaw and the lake char, lake trout is found in the lakes of northern North America. They prefer cold and oxygen rich water. Although lake trout generally feed on a variety of organisms such as freshwater sponges, crustaceans, insects, fishes (with a preference for ciscoes, some populations feed on plankton throughout their lives). Such plankton-feeding lake trout grow more slowly, mature earlier and at smaller size, die sooner and attain smaller maximum size than do their fish-eating counterparts. It is distinctively spotted, or dappled, and has a deeply forked tail.
Lake Trout flesh is usually of a yellow or creamy color, but may be anything from white to orange, and can be cooked using almost any method, including baking, broiling and boiling. The flavor is sweet, mild and the texture is moist.