If you really want some action hit the lakes when the ice is just receding from the shore and there's an open lead around the lake, you'll catch so many grayling and lake trout your arms will wear out!

Although I'm just a few miles from where a Alaska State record grayling was caught (Ugashik Lake) I have never fished form them here. I have caught many of them on the upper Coleen river in arctic, north east Alaska. I thought they were very good eating. The one peculiar thing I noticed about them is they would just sit in the middle of a crystal clear small creek or pool, with out seeking any sort of cover. I've hardly ever seen trout act like this.

Have caught them on spinners in Alaska and flies in Montana. Never tried them, but always wanted to.

Hoping the grayling reintroduction in Michigan is successful and soon widespread!

I’ve caught them in Montana, but plan to spend a couple days around Fairbanks chasing them next year on my annual Alaska trip.

I've caught and released them. I'd rather fish for rainbows or Dolley Varden.

Caught some in AK. Never ate any.

Grayling are one of my favorite fish. On a fly rod they are a delight. As far as eating them, I am not at all fond of them. They aren’t bad, just not really very good. Their soft flesh doesn’t appeal to me. Flavor-wise, they remind me of the taste of clams for some reason.

I got some on flies years ago ,small ones .I thought they were pretty ,thats all .

Caught a lot of grayling on small spinners but they’ll go for some pretty big spoons too while char fishing. I’ve caught thousands in seine net too during fall char tagging. I’ve always enjoyed eating them and never found them mushy at all. I usually wrap in tin foil and throw in the coals. Skin comes off with the foil and the meat is easily separated from bones. I find over cooking them just a little makes them better.

I like to eat them a few times a year. Must be fresh, frozen grayling is no good.
The only fish my dogs wont eat.

The key, as Yukon Jeff said, is that Grayling need to be fresh caught,
and then properly handled & prepared for them to be good eating.

Quickly killed, well bled out, kept cool, & then promptly cooked.

Well cooked, flaking, slightly crispy, but not under cooked.

Grayling also remind me of Hooligan (Smelt) in taste & texture
if properly handled & prepared.

Good eating fish if handled & cooked correctly.

w

Was stationed at FT Richardson ,Alaska in 1971. Spent time on the Clear Water River. Enjoyed catching grayling and cooking on the bank.
Roy

Bet they would be good smoked.I used to smoke a lot of smelt when we were catching them by the 5 gallon buckets full.

Yes they would.

But you've got to make sure they are fully dried before smoking,
or they'll get the rolling papers all wet & slimy !!!

w