Because of its good tasting meat the walleye is a very popular fish for both sportsmen and commercial fisheries. Although it is usually called walleye pike, it is not a member of the pike family but is actually a member of the freshwater perch family. It lives mostly in the clear lakes of Canada and north central United States. They are most abundant in Minnesota and Wisconsin. More walleye is consumed in Minnesota than any other area in the United States. In different areas of the country it can be found under about 60 different names including such as dore, marble eye, pike perch and yellow pike.
The walleye gets its name from its large eyes. These eyes have a special layer that enables them to see very well in low light conditions. It is the state fish of Minnesota, South Dakota and Vermont. It was also declared the official fish of Saskatchewan. They are olive brown with mottled brassy specks and a golden hue on the sides. It has a large mouth with many very sharp teeth. It averages 1 to 3 pounds but can grow to 22 pounds and 36 inches in length.
They are a mild flavored fish and are low in fat. Click on one of the following links for easy directions for cooking
The best way to cook them is to pan fry, deep fry, broil, bake or sauté.
HOW TO PAN FRY FISH
how to deep fry fish
how to bake fish
HOW TO SAUTE FISH
For information on other fish and how to cook them go to http://tocookafish.com/fish-index . However if you need information on shellfish check out http://tocookashellfish.com/