eating walleye

[supersarah]

Hello out there... can anyone tell me how to scale and fillet a walleye? Is there a website that describes this? Also, what type of knife do I need? We've got walleye coming in for dinner tonight, and I'm also interested in some great recipe ideas... I appreciate any help. thanks.

[eyebuster]

Here ya go super, try some of these.....

http://www.walleyecentral.com/recipe.shtml

[Boatnut]

try this link to Dean Clifton's site. step by step instructions using an electric knife. http://www.cliftond.com/filet.html

[Jigging 5]

No scales to worry about. Take Walleye make cut behind head around gill plate down to back bone cut along backbone down to tail leaving a little skin tied to tail flop over and run knife between meat and skin. Now take fillet and find the ribcage and run knife along edge and under ribs and discard ribs do the same on other side. It is easy. It may take a little practice. Fillet knife works best. Or a electric knife will work also. Simple recipe. Take fillets and dip in egg, roll in Italion bread crumbs and fry in olive oil or peanut oil. You can also deep fry them. Fish don't take long just a few minutes. There are many good recipes for Walleye. Hope this helps enjoy.
Whoops, If they are good size Walleye they have cheek meat. You can feel them with your finger cut around and under them.They are quarter to half dollar size and look like a scallop when removed. They are very tasty. Good luck.

[Juls_OH]

Don't bother to scale them. No need to leave the skin on a walleye. They are better without it. Unlike Perch, who's fillets taste better with the skin on, in my opinion. Jigging 5 gave you the right way to do it. It's easy. And, like he also said, don't forget to get the cheeks if they are nice sized walleye! Yum Yum! The best part if you ask me..;-)

http://www.walleyecentral.com/roman-topbottom.shtml
The above is a link to the recipe page here at WC. Just click on it and you will find tons of recipes for you dinner.

Enjoy!

Juls

[eyebuster]

Good one Juls, lol A nice plug for Marks book though. I have it and it is a very imformative book.....The recipe link is above in my first post....just in case, here it is again....

http://www.walleyecentral.com/recipe.shtml

[JCarp]

Probably a little late for dinner but I would suggest trimming as much of the red/dark meat off as possible, especially with large fish. You don't need to be nuts about it and less of a concern with small fish but it will result in a less "fishy" taste + either Hg or PCB's concentrate in the fatty and dark meat. Hg/PCB thing is a non-issue if your not a frequent fish eater.

Knife being razor sharp helps. Gets easier with practice.

jc

[Juls_OH]

It copied that from a reply I did right before this one. The second "copy" didn't take, and I didn't even notice. Thanks...lol

[Jim Tunney]

When I was a kid we always scaled walleye and perch. My Dad always loved the crispyness of the skin, when they were deep fried in beer batter. I now skin them because its easy to do. Tough meeting girls when I was a kid with scales in my hair.
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[Kevin B]

There are videos available also. They may be as closeby as Walmart or a local sporting goods store.

[Tracker185]

I love eating walleyes Best fish to Deep Fry!!! T185