Lake trout seems to have been a Maryland delicacy since the 1920s, according to local food historian Kara Mae Harris. And fried fish — eaten with head and tail intact, and served between two thin slices of bread atop a wooden plate— was a favorite meal at shore resorts in South Baltimore in the early 1900s, according to a Baltimore Sun article.
But what is it, and where did the name come from, and what's the big deal with it?
This is the latest in a series of occasional articles inspired by readers' curiosity. What do you wonder about the Baltimore area that you'd like us to investigate? Tell us at baltimoresun.com/ask.
