I once thought the name walleye had something to do with the color or opacity of their eyes. Truth of the matter, they’re not pike but rather a member of the perch family. Around Winnipeg, they are often referred to as pickerel in some places they’re called jackfish or yellow pike. ![]() We always called them walleye or walleyed pike in my house back in Chicago. We don’t have those issues at Big Sand Lake where on any given day, you can catch and release as many walleyes as you like, keeping only what you intend to eat for shore lunch. In Ontario, we’d run into the slot rule where a fish had to be smaller or larger than a certain length, all in an effort to protect those fish most likely to spawn. It wasn’t always easy to find those six fish during the course of a day’s fishing. In those days, the limit was six in both Wisconsin and Minnesota. On family fishing trips as a kid, my Dad’s goal was always to come up with enough walleye for dinner. And it really doesn’t matter how you cook it: fried, baked, grilled, almond- or pecan-crusted or prepared a hundred different ways, walleye is the perfect food fish for breakfast, lunch or dinner. ![]() Tender, white and flaky, the walleye is the fish most sought after by fishermen north of the Mason Dixon line. In the minds of many fishermen (include me in that group), there’s no better eating fish on the planet than a freshly caught, filleted and cooked Walleyed Pike.
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