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TIP OF THE DAY: Welcome The Walleye

Wildly popular with sport fishermen, walleye is widely regarded as the best-tasting freshwater fish.

The largest member of the perch family, walleye is native to lakes throughout Canada and the north-central United States. Lake Erie, Lake Winnipeg, Lake of the Woods and other large Canadian lakes yield a plentiful supply of the fish for restaurants and retailers.

Named for its highly reflective, cat-like eyes, the walleye can reach a length of 30 inches and weight of 15 pounds, although typical market size is 1 to 5 pounds.

The peak season is fall through winter. The species has proven difficult to farm, so enjoy fresh walleye while it’s still in season.


Fresh-caught walleye. Photo courtesy


Fine-flaked walleye fillets are prized for their thickness and succulent, sweet, mild flavor. The fish has few bones, which adds to its popularity. The raw flesh is a rich pink color but turns a clear white when cooked.

Bypass the common wisdom to look for clear, bright eyes when purchasing fresh fish. Even in the freshest walleye, the eyes are naturally flat and opaque. The freshness of walleye must be judged by the flesh and skin.


Broiled walleye with zucchini, yellow squash
and roasted potatoes. Photo courtesy


How To Prepare Walleye

A very versatile fish, walleye can be baked, broiled, fried, deep-fried, grilled, poached, stuffed, sautéed and made into chowder. Simple preparations are the best way to showcase the delicate flavor.

  • Batter frying locks in the juiciness and is a popular way to serve walleye. Consider fish and chips with a side of broccoli.
  • To grill walleye, simply brush the fillets with lemon butter or lime butter.
  • For a fancier preparation, add a light sauce: white wine with garlic or dill.
    Here’s a delicious recipe for broiled walleye with a crust of almonds, from Parmesan cheese and fresh basil create the perfect crust.




  • 4 walleye fillets, about 1-1/2 pounds, cleaned and boned
  • 1/3 cup sliced almonds, crushed
  • 2 teaspoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • Dash of red pepper
  • 1/4 cup heavy cream

    1. Preheat broiler. Place walleye in single layer on lightly greased broiler pan.

    2. Combine all remaining ingredients and spread evenly over walleye fillets.

    3. Place fillets on a greased broiled pan and broil five inches from the broiler heat for about 8 minutes or until topping is browned and fish flakes easily when tested with a fork. As with any fish filets, the cooking time will vary depending on the thickness.

    4. Place fish on a heated platter; serve at once.

    Thanks to, purveyor of fine fish, for tipping us off to the wonderful walleye.


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