Home Forums Hunting & Shooting Hunter's Campfire Best way to prepare Walleye

Here’s a “Pic or it didn’t happen” shot. Thanks for the ideas men!

Ron

Walleye have "pin bones" that run approximately 90° from the rib bones to just under the skin. Some guys routinely remove them by "zipping" each fil!et. If you have two fillets from each fish, the pin ones are still I'd the fillets. Search for "zip walleye fillets" on the internet - it is quick & easy.

👆 This

Beer batter and deep-fry. Anything else is a sacrilege...

1. Place Walleye on the counter.

2. Remove Steak from fridge, season and cook to medium rare.

3. Eat steak and throw Walleye in trash.

Done properly;

tough choice between walleye and a good rib eye. Especially for a shore lunch on beautiful sunny day on a beautiful Canadian lake with a slight breeze to keep away the black flies and mosquitoes

Ha, ha, Mate, we eat so much fresh fish, I'd choose the rib eye every time !

I'll take those off your hands.

Hope you saved the cheeks. One of the best pieces of flesh on the planet.

Andy’s red mix
Homemade chips
Griswold chicken skillet
Frying oil
Shore lunch
Can’t beat

We keep them out of decent sized fish.



But, to be truthful, they are a little rubbery.

Oh man I love that rubber.

1) deep-fried
2) deep-fried
3) deep-fried
4-infinity) see above

You are full of chit.I have filleted more Eyes than you can imagine You go behind the gills and fillet along the back bone.Then you use the tip of your fillet knife and take the rib bones out.You can then flip it and take the skin off or not.Takes about two minutes to do a good job if you are not a clutz.
Best way to eat them is dip them in corn flour with Lawreys seasoning salt mixed in lightly.Pan fry them in butter or Virgin Olive Oil.I used to guide and when we did a shore lunch we would have pre boiled taters cut in slices and cook them in bacon fat and fry the fish in the bacon fat.Never had a complaint and got lots of tips.

I poach the cheeks in butter for fresh water scallops. Not rubbery at all and always the first to go.

And I debone filets like N2-99s, don’t want to waste the thin cut over the ribs.

Don’t forget the Angel wings, there’s a good nugget on there that gets tossed by most folks.

Oh and I had walleye in Shore lunch once at my sister’s place in SD. 👎. Might has well of been rolled in sawdust, flavorless. Louisiana blue bag with a dose of Old Bay added for the win.

When you get tired of the fried fish, try sprinkling smoked paprika and dill. Then coat with a good pesto. Grill with alderwood till flakey, a fish basket helps keep it from falling through the grate.

Yeah, the wings have the sweetest meat !

We're on a blackened walleye kick, at present !









Lots of smoked paprika + S&P

Wow.