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[Mudflap]

 

Was this deep fried? It looks great.

I ended up just putting some lemon juice on about 2 hrs before cooking and then coated with flour/salt/pepper mix and cooked in very little oil. The wife and I both liked it.




I think anyone that is not allergic to fish would like Walleye. I would have to say it has no flavor or takes on the flavor you put on it very well. I still want to try the Bacon grease. Wife wanted to just cook like other fish with white meat she has eaten.

Again thanks for all the ideas and hope to get out on the lake and get some more if I can spare the time from Bass fishing....



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[Bentley]

I don't think I have ever seen one, last shot almost looks like a German Brown!  Man I have not been fishing in a long time!

[Mudflap]

I don't think I have ever seen one, last shot almost looks like a German Brown!  Man I have not been fishing in a long time!

Yesterday was the first time I have seen one. Watch out for the teeth. My friend and I have been bass fishing so much lately that the first thing we wanted to do was lip them but once you see the teeth that stopped that idea.

https://www.fieldandstream.com/sites/fieldandstream.com/files/styles/1000_1x_/public/import/2016/4864018991_aa900f9686_o.v2.jpg?itok=eInvSvqa

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[pmillen]

Yesterday was the first time I have seen one. Watch out for the teeth. My friend and I have been bass fishing so much lately that the first thing we wanted to do was lip them but once you see the teeth that stopped that idea.

Yep.  Their teeth are sharp, like needles.  They aren't sharp on the sides so they don't cut monofilament line the way Northern Pike can, with their teeth that are both pointed and sharp on the sides.

Regarding fish taste:  I wasn't referring to that sour fish odor and taste, I was addressing the fish flavor that exists in varying degrees in all fish, from tiny minnow-like smelt, on up the size continuum.

BTW, after growing up on the shore of a 5,000 acre walleye fishery and fishing for over 40 years, I've concluded that–

• The stronger meat is below the lateral line
• Northern pike is the best tasting fresh water fish

[Bentley]

Hope to be able to try it one day!  I have no appreciation of the species. 

I like cod, but it is usually battered and fried, no brainer, same with Catfish (Farm Raised), channel cat is awful! I like tuna fish, but cooked, chilled and in a sandwich, not that bait stuff!  I like Mahi Mahi...but Trout, Salmon, Blue Fish...to gamy for me!

[Hank D Thoreau]

I will keep an eye out for Walleye. I end up cooking a lot of Salmon (wild caught preferred), sword fish and talapia because that is what I find at my market that grills well.

There are other fish available but I don't do breaded and/or deep fried.

For me it is grilled all the way. I must be one of the few that disavows bacon and bacon grease.

Also, trout is my favorite. Costco sells whole trout. Buying fillets is too expensive. Catching in the Sierra Nevada back country is even better.

I have gotten back on my healthy diet after fattening up a bit for some hikes I was doing. I have lost over 16 pounds in the last 11 days.

That is a bit fast for me. I will have to figure out how to slow down. Maybe double my fish helping.

[okie smokie]

Yesterday was the first time I have seen one. Watch out for the teeth. My friend and I have been bass fishing so much lately that the first thing we wanted to do was lip them but once you see the teeth that stopped that idea.

Yep.  Their teeth are sharp, like needles.  They aren't sharp on the sides so they don't cut monofilament line the way Northern Pike can, with their teeth that are both pointed and sharp on the sides.

Regarding fish taste:  I wasn't referring to that sour fish odor and taste, I was addressing the fish flavor that exists in varying degrees in all fish, from tiny minnow-like smelt, on up the size continuum.

BTW, after growing up on the shore of a 5,000 acre walleye fishery and fishing for over 40 years, I've concluded that–

• The stronger meat is below the lateral line
• Northern pike is the best tasting fresh water fish

To each his own.  I think walleye have flavor, it is just not strong.  I think I also favor walleye over northern. 
Northerns are more fun to catch.They were fried with about 1/4" oil in the pan.  Almost deep fat.  Drained very well before eating.

[okie smokie]

Here are more pics. Took this trip 5 months after my double bypass surprise.

[Free Mr. Tony]

Many restaurants in my area have Walleye fingers on the menu. Some sort of crust including almonds. Served with jalapeno tarter sauce. Very good.

As far as preparing fish myself, there is exactly 1 market that I will purchase fish from. They get it in daily and it's in the front portion of Fort Wayne's only great seafood restaurant. I typically buy 8 oz hunks of halibut, and blacken it on my indoor grill. It's absolutely wonderful. If they ever had walleye I would buy it, but I don't recall seeing it in the case.

[okie smokie]

Many restaurants in my area have Walleye fingers on the menu. Some sort of crust including almonds. Served with jalapeno tarter sauce. Very good.

As far as preparing fish myself, there is exactly 1 market that I will purchase fish from. They get it in daily and it's in the front portion of Fort Wayne's only great seafood restaurant. I typically buy 8 oz hunks of halibut, and blacken it on my indoor grill. It's absolutely wonderful. If they ever had walleye I would buy it, but I don't recall seeing it in the case.

I may be wrong but I do not think that walleye (or crappie) are legally clear for commercial fishing in most states.  Although I have seen them on restaurant menus in a couple of the mid northern states. 
As for halibut--it is a favorite. I especially like the texture.  Not fun to catch tho.