A GREAT LUNCH!!!

I’m sitting at work eating a hot walleye sandwich…the walleye was caught two weeks ago in Pool 4….it’s a great lunch…it reminds me of the day spent on the water. Just wondering about others opinions…with leftover fish, the next day do you prefer to eat it cold or do you heat it up? Also, do you limit the number of meals of fish that you eat from the river? I don’t want people to get the wrong idea….I release the vast majority of fish that I catch and all walleyes over 18″, but I still enjoy a fish dinner on occasion! Bon appetite!

I’m with you on the sandwhich route for ‘disposing’ of any left over fish. A good keiser with some sauted onions and garlic (not real co-worker friendly ) is the way to go. And I like to re-warm the fish in the oven in tin foil so it doesn’t dry out.

I believe the consumption advisory for walleye under 20″ on the river is still at 1 meal / week. I don’t get anywhere near that. Maybe 2 meals a year. But there’s really not much of a concern over eating fish from the river. The MN DNR website has a listing of the consumption advisories for various bodies of water. Quite interesting reading, actually, as there as some ‘surprises’ to be found once you start digging through the info. Some of the most poluted waters are located in what would be considered by most “pristine” areas of the state.

I like it cold the next day!

I never have left-over walleye. It’s tasteless. I prefer to eat the breading and toss the fish. Give me perch anyday.

If I do eat an eye it will be no bigger than 14 inches and no more than a half hour filleted.

I usually cook extra for Maggie…She’s my golden. She prefers walleye hot or cold.

I did have cold deep fried walleye one day pre-fishing a PWT by Pierre SD. Wasn’t bad actually.

I too seldom have left overs. Must not catch enough?

My sister in law wanted some fish, so I told her I would bring her some eye’s. She said ” ok, as long as they don’t come from the (St Croix) river.”
What kills me is that her husband goes up to a popular lake every year and eat the fish swimming in the waters filled with paper company bi products.

I hit the fillets with Emeril’s ‘Bam’ which I have the recipie for, and then fry with a Shore Lunch coating. The meal is great but the leftovers pick up more of the bam and are great hot or cold.

Putz, What’s Bam?

Did you get my PM?

I mix up my own Emeril’s Creaole Sesoning. Got it of foodtv.com. Is that different than Bam?

I kick up everything a notch or two with it.

I also concacted my own seasoned salt that is great on burgers, steak, chicken, pork and fries.