03-16-2015, 12:17 PM
[#0000FF]Walleyes are widely considered to be the epitome of fishy table fare. Firm and mild. Delicious.
Everybody has their own standards about what size to keep. No problem with population control in Starvation. Usually plenty of all sizes. But there are some year classes that are more prevalent than others. In an "average" year...with a good mix of sizes...there is no need to keep fish too small to produce a good fillet. But anything "teen incher" or better will generally be large enough to provide a couple of decent fillets.
Most seasoned wally whackers have a policy of releasing everything over about 24 inches. Since that is about the largest size attained by the males they are essentially releasing all spawning age females. But...contrary to what some will tell you...even the big ones are fine eating. They do not decline in quality with age. A matter of personal principal. And once you have experienced how good they are on the table you will have trouble releasing a biggun...especially if that is the only walleye you have caught all day.
Perch and walleye are closely related and have the same skeletal structure. They are among the easiest fish to fillet. Simple skeleton and the ribs are not too large and thick to block a good sharp fillet blade...although I use an electric and it just sails through those fillets with ease. Use the standard cut behind the head, cut toward the tail, flip the fillet over to the skin side and run the knife between flesh and skin to remove the skin. Larger fillets can be cut into smaller pieces for easier cooking.
There is no bad way to cook walleyes. You can coat and deep fry them, saute them uncoated in garlic butter, blacken sear them, oven broil them or even grill them. However, their flesh is flaky so be sure to use a grill basket or some other means of holding the fillets together as they cook.
If you keep a few of the smaller ones, try using them in your favorite fish taco recipe. Yum.
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Everybody has their own standards about what size to keep. No problem with population control in Starvation. Usually plenty of all sizes. But there are some year classes that are more prevalent than others. In an "average" year...with a good mix of sizes...there is no need to keep fish too small to produce a good fillet. But anything "teen incher" or better will generally be large enough to provide a couple of decent fillets.
Most seasoned wally whackers have a policy of releasing everything over about 24 inches. Since that is about the largest size attained by the males they are essentially releasing all spawning age females. But...contrary to what some will tell you...even the big ones are fine eating. They do not decline in quality with age. A matter of personal principal. And once you have experienced how good they are on the table you will have trouble releasing a biggun...especially if that is the only walleye you have caught all day.
Perch and walleye are closely related and have the same skeletal structure. They are among the easiest fish to fillet. Simple skeleton and the ribs are not too large and thick to block a good sharp fillet blade...although I use an electric and it just sails through those fillets with ease. Use the standard cut behind the head, cut toward the tail, flip the fillet over to the skin side and run the knife between flesh and skin to remove the skin. Larger fillets can be cut into smaller pieces for easier cooking.
There is no bad way to cook walleyes. You can coat and deep fry them, saute them uncoated in garlic butter, blacken sear them, oven broil them or even grill them. However, their flesh is flaky so be sure to use a grill basket or some other means of holding the fillets together as they cook.
If you keep a few of the smaller ones, try using them in your favorite fish taco recipe. Yum.
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[signature]