Right on Korn, and welcome to FTR.
I agree with you. I only keep 2 or 3 fish, and only when the little lady says she would like a fish dinner. My own self imposed size is 16-17″ for those couple of fish. see you on the water. Jack..
Give a man a fish and you feed him for a day. Teach a man how to use the internet and you won’t see him for weeks.
I love those 1.5 to 2 pounders myself. Like Jack, the only time I keep them is when Momma wants a fresh fish dinner. I enjoy just dressing them out and putting them on the grill. Tight lines and Good health………Tony
River rat,
How do you grill the walleyes? So far, I have not had good luck doing them that way.
Dave Gulczinski
Hey there Dave.
I bought a vegetable and fish rack for the grill. It is teflon coated. It works great. The fish doesn’t stick to it at all. I believe I got it at Bed,Bath and Beyond…………Tight Lines and Good Health……Tony
Dave,
I wrap my fillets in foil w/ slices of oranges,lemons, and onions and a couple pats of butter. Put them on the grill for 10-15 minutes or until flaky. It stays real moist and the flavor is outta sight. And you can eat alot more of it than batter-fried fish. I’ve done this with all kinds of fish including bass, crappie, salmon, and lake trout.
Try it, you’ll like it!
TRY THIS , I HAVE DONE IT. WRAP FISH IN FOIL,2 TIMES ,PUT IN WHAT YOU LIKE WITH IT, SET DISH WASHER ON FULL WASH, WHEN ITS DONE THE FISH IS DONE. YOU PUT FISH ON TOP RACK ALSO NOT ON BOTT.
leave the skin on the fillet…rub a little olive oil on the flesh side…season with cajun seasoning…garlic salt..lemon pepper…whatever sounds good to you. Grill skin side down till opaque flip for about a minute then enjoy!
Hey Korn , That puts you down in my neck of the woods,where do you fish ? 
Fillet the walleye….(why pick around the bones?) wash and pat dry with a paper towel and rub with softened butter (Both Sides)…season with your favorite spices…(Both Sides)
Me? I’m partial to McCormics line of seasonings… create a tinfoil “Boat” using heavy duite tin foil when your charcol is ready push it all over to one side and place your “boat” on the other…lay down some hicory and apple wood chips and cover…shouldn’t take more than 6-8 min. to get done if your charcol is hot….most people over cook there fish …Its done just as you can “flake” it with a fork….
swany:
Where are you cookin? I would like to come and eat at your establishment. I get down to the river a couple of times in the spring and again in the fall. I run a restaurant in the Northwoods.
Mark
Cooking like that is only done around the house and up at Everets Resort, and when I’m camping, and at the EFN summer party…I did do alot at the last hotel I ran…being a avid outdoors man I created alot of dishes using charcol in my alto shams..(slow cookers) Prime rib, pheasnt…and probley 50 species of fish as I changed my menus weekly and did alot of “Game Feeds”..Now I’m taking the EASY life at a local supermarket…40 hours per week and 2 days off….more fishing time…I just got back from a Trip to Panama…MY god if there was ever a place that was “cathing “And not fishing, It’s there…Fresh tuna and Sushi 10 min after landing them…SWEET!!!! 
swany:
Good for you on the job change and I just talked to a friend of mine who returned from Panama and he said the same thing.
Mark
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