Here you will learn how to fish a walleye from the lake and serve it for dinner.
Walleye is low in saturated fat. It is a good source of magnesium and potassium. It is also a great source of protein and vitamin B12. As part of a healthy diet, people should eat fish twice a week. Here are some tips on bringing walleye fresh out of the lake and to your dinner table.
Fishing in Minnesota:
Living in Minnesota, one cannot avoid lakes or fishing. Fall must be great fishing season because many people are pulling great big walleye out of the lakes. It is also a wonderful time to be fishing on the lakes because there are fewer recreational activities going on. Hopefully, people are bringing these tasty fish home, gutting and cleaning them and serving them for dinner.
When fishing for walleye, you should use bright colored lures in murky water and more natural colors in clear water. Walleyes are constantly on the move. So, they most likely won’t be hanging out in the same part of the lake each time you go fishing. The best lures seem to be the minnow sticks. It is a good idea to experiment with size and color.
Filleting a walleye isn’t very difficult. First, place the knife behind the fin with the blade pointing down. Cut to the backbone (not through). Then, point knife toward the tail (sideways) and cut straight along the backbone. Then take the ribcage out by slicing one inch on one side and 1/8 of an inch on the other side. Rip the rib cage out. Finally, hold the thin end (tail end) with finger and scrape the skin off with the knife. The thin bones remaining in the fillet will melt when cooked. Wash and clean the fillets and they are ready to cook.
There are many walleye recipes out there. I like to keep it simple like with the following recipe:
Walleye with lemon butter and capers
4 Walleye fillets
¼ C. water
¼ C. flour
Pinch of salt and pepper
1 Tbsp. olive oil
3 Tbsp. butter
2 Tbsp. lemon juice
1 Tbsp capers
1 Tbsp. parsley, chopped
Place water and eggs in bowl and whisk. Place flour salt and pepper in a bowl. Roll the fish in the egg wash and then in the flour mixture. Heat oil in a skillet over medium heat. Cook the walleye 2-3 minutes on each side (until flakes with a fork). Place walleye on plates. Add lemon juice and butter to skillet. Add capers. Stir up to thicken a bit. Pour over fillets and sprinkle parsley. Serve with vegetables and rice or potatoes. Enjoy.