Size:	Approximately 10lbs total.
Features:	Fresh, Hand Cut, Skin On
Season:	Prime season is mid-April through the end of November. May be available other months, except January through early February.

Walleye (aka sander) are a fresh water fish found in lakes in both the US and Canada.  They have sweet white meat, a small flake, and are delicious cooked using almost any dry-heat cooking method (broiling, baking, sautéing, frying or smoking).  Many people consider them to be at least as tasty as trout. 

Walleye are also sometimes known as “walleye pike” or “yellow pike” despite not actually being a variety of pike.

Store walleye in the coldest part of your refrigerator or freeze for long term storage.

Freezing Tips
Thawing Tips

Walleye fillets are delicious broiled, sautéed, baked, grilled, deep fried, pan fried or smoked.  They can also be poached.

Pair walleye fillets with traditional whitefish (especially trout) friendly flavors like lemon, capers, butter, almonds, fresh herbs (tarragon, parsley, dill, or chervil), white wine, shallots, leeks, and/or tomatoes.  Try sudachi juice as a more exotic pairing.

Fish Fillet Recipes

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