First wing on the cooling rack!
Way to go Nick, were you able to successfully release the walleye back into the water? 
Your wife told you to go catch dinner, you brung it home. How will she reciprocate the favor? 
Sturdiwheat…been around all your life!
Ready to bring that together with some bluegill fillets tonight…
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Do you guys scale the walleye wings or can you filet the skin off?
They look and sound delish
Check out the Cajun Sturdiwheat. Seriously, I keep telling them to change the name to “Better Than Original”.
People are scared of the word “Cajun” but it’s not hot and adds just a hint of spice to the flavor. I’m willing to bet that once a person tries Cajun they won’t be going back to Original.
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First wing on the cooling rack!
If you didn’t eat the fins I’ll be disappointed.
Surprised no one has brought up white fish. Better than walleye by far. I would say it’s up their with trout.
As far as I am concerned, this is the best kept secret on hardwater.(I never have been successful catching thnm in summer).
Whiteys are superb table fare. I have convinced many guys on winter trout trips…..they catch a whitefish and reluctantly keep it because of my whining……. and at dinner time, they amazingly are converted to whitefish keepers!
Just make sure it’s a whitefish and not a tullibee.
Saved one for the FW but she passed, so I so obliged.
Never saw the sturdi around me before, stopped at the Festival in Brooklyn park and they had it.
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Saved one for the FW but she passed, so I so obliged.
Never saw the sturdi around me before, stopped at the Festival in Brooklyn park and they had it.
You left the best part.
I get my sturdiwheat at festival as well. Never seen the Cajun there though. I think you need to order online.
Whiteys are superb table fare. I have convinced many guys on winter trout trips…..they catch a whitefish and reluctantly keep it because of my whining……. and at dinner time, they amazingly are converted to whitefish keepers!
That they can be…had whitefish many times. Back in the 1970’s, Wisconsin Door County Fish boils featured Lake trout before the lampreys decimated them. First time for me was the lake trout, firm and texture like lobster particularly with the melted butter and boiled potatoes. After the lamprey wiped out the trout, came the whitefish at the fish boils. Good but not the same, soft and a bit mushy when boiled. The end of the infamous Door County fish boil. Nevertheless, whitefish can be delicious but needs care when cooking and serving. They can easily fall apart into little pieces if not done right, but still well worth trying.
Tonight my favorite will be bluegill. Just because that’s what I’m having tonight. Cornbread on the side (the peas are just the garnish)… 
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Looks delicious Andy.
I paired mine up with some wild rice from the in-laws. Better than Bouillon chicken flavor 2 tsps with 1 cup rice was BOMB.
Do you guys scale the <em class=”ido-tag-em”>walleye wings or can you filet the skin off?
They look and sound delish
Skin gets….well, skinned off it’s tough to get the whole fin edible, just the tips. You would be over cooking them if you waited till the entire fin is edible.
We usually have a good stock of Reds, Speckled Trout and grouper in the freezer so we rarely cut up anything from up here. How do sheeps from the river compare to the ones caught in brackish? We’ve brought some home from the gulf and used it for fish frys but never had it out of the river.
How do sheeps from the river compare to the ones caught in brackish?
Don’t know but every time I’ve visited red lakebin the summer they’re in the cleaning shack.
How do sheeps from the river compare to the ones caught in brackish? We’ve brought some home from the gulf and used it for fish frys but never had it out of the river.
I have tried them out of the river and out of the gulf. The ones from the Gulf are better but was not that impressed by either one. I have only smoked whitefish will have to try frying them sometime.
I pickle almost all the northerns I keep. Walleyes, perch, Crappies and sunfish are tied at the top of the freshwater list for me.
had a nordski attack the ole mepps spinner last night wrecked himself not cooperating. hes going in the frying pan.
That picture is fish porn Andy!
How do sheeps from the river compare to the ones caught in brackish? We’ve brought some home from the gulf and used it for fish frys but never had it out of the river.
I have tried them out of the river and out of the gulf. The ones from the Gulf are better but was not that impressed by either one.
You aren’t comparing freshwater drum to saltwater sheephead are you?
Walleye wings and beer during a Vikings game………………….nothing better! We save them especially for snacks on game day.
is this a picture of a whitefish or a tullibee?
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<div class=”d4p-bbt-quote-title”>c_w wrote:</div>
How do sheeps from the river compare to the ones caught in brackish? We’ve brought some home from the gulf and used it for fish frys but never had it out of the river.<div class=”d4p-bbt-quote-title”>fishdale wrote:</div>
I have tried them out of the river and out of the gulf. The ones from the Gulf are better but was not that impressed by either one.You aren’t comparing freshwater drum to saltwater sheephead are you?
Yes that was the question I beleive and I do know that they are not related to each other.
Crappie, to me it looks like tullibee , they have an underbite and whitefish have overbite
Yes that was the question I beleive and I do know that they are not related to each other.
Cool, because initially I wrote that they aren’t the same family, but I felt like I was being a arse, so I deleted it.
You aren’t comparing freshwater drum to saltwater sheephead are you?
Glad you asked…the freshwater sheephead is a drum. There are many saltwater drum, the most notable would be redfish or Red Drum, highly regarded for sport and table fare. A freshwater sheephead is “Aplodinotus grunniens”, the saltwater sheephead is “Archosargus probatocephalus”…I think they are in the Porgy family. Aren’t you glad you asked? 
How about some show and tell…
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I thought freshwater drum we’re closely related to redfish, black drum and sea trout which are all drums?
Merican Eagle,
I see you have tried bowfin…that is on my to-do list for this next year. Appears your experience was less than good. What about it was not good..flavor? texture?
My nemesis are channel catfish…there seems to be no way I can eliminate the strong algae/moss flavor from them. Size of fish does not matter. Have tried eliminating the red meat areas, fat deposits, soaking in buttermilk, and numerous other methods.
My taste preference is crappies/sunfish first, perch, pike, walleyes. Rainbows rank high if smoked.
Merican Eagle,
I see you have tried bowfin…that is on my to-do list for this next year. Appears your experience was less than good. What about it was not good..flavor? texture?
Texture was surprisingly firm. Very strong, pungent taste to the fillet that was less than desirable.
My nemesis are channel catfish…there seems to be no way I can eliminate the strong algae/moss flavor from them. Size of fish does not matter. Have tried eliminating the red meat areas, fat deposits, soaking in buttermilk, and numerous other methods.
Rainbows rank high if smoked.
There is a secret to eliminating the catfish “funk”, slicing very thin. Why it makes such a difference…I have no idea, but it does!
During part of my youth living in Louisiana, this is how it would be served and would be absolutely wonderful. Another Louisiana secret is chopped capers in the tartar sauce.
BTW, pan fried Rainbow can be wonderful too!
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From what I have been told, catfish being very oily you need to make sure you are deep frying them at a high temperature. Baking and pan frying probably isn’t a good idea. It stands to reason if you are slicing the catfish thin, you are burning off a lot of that oil?
By placing the channel cat fillets in water and keeping them in the fridge over night changes the color of the fat to yellow. Cut off the yellow and you’ll give up eating walleye.
The best fish I’ve ever had, was a lake trout from Burntside, cooked on the grill, on the ice. The trout got a hook in the gill and wasn’t going to make it so we decided to keep it and eat it.
Gutted it, filled with orange and lemon slices, spices, garlic, and grilled in foil. It was without a doubt the best fish I’ve ever ate. Big thanks to Ben Putnam for that meal!
Surprised no one has brought up the might eel pout as well! Pretty good eating, even eelpoutguy didn’t bring them up? You just don’t get a huge ‘yield’ off of an eelpout compared to a walleye.
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