Baked Walleye Recipe | The Best Walleye Fish Recipe - Blend of Bites (2024)

FAQs

How long do you soak walleye in milk? ›

It may sound bizarre, but, according to Epicurious, an effective way to combat fishiness is by soaking the protein in milk prior to cooking. To try this trick in your home kitchen, follow Cook's Illustrated's advice: before cooking, let your fish spend about 20 minutes sitting in milk to absorb any unwanted odors.

Walleye is good for us!

It is also a source of healthy fats, called omega-3 fatty acids. These fats help to keep the heart healthy and are good for brain development. Walleye is also rich in vitamin D, which works with calcium to keep bones healthy and strong.

After defrosting, fillets can be soaked overnight in milk to sweeten them up before cooking. By following these simple steps for ensuring that walleyes taste their best, it could lead to your spouse, kids, relatives, neighbors and friends liking them so well that they'll insist that you go fishing more often.

I like to soak mine over night in water & then for a couple of hours in milk. Dip in egg wash & shake in a equal parts of flour & corn meal seasoned (salt & pepper) to taste & then deep fry.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish.

I make it a habit for any kind of fish to soak the fillets in salty water with maybe a teaspoon of baking soda. 15-20 minutes for thin fillets and 30 or so for thicker stuff. It's absolutely amazing what takes place.

First, try rinsing the fish in cold water and then patting it dry with a paper towel. This will remove some of the surface bacteria that can cause the fishy taste. Next, soak the fish in milk for about 30 minutes. The milk will help to neutralize the strong fishy taste of the fish.

Walleye are nocturnal predators that feed on unwary, often resting fish. Bullheads, freshwater drum, yellow perch, darters and minnows are favorite walleye prey; crayfish, insects and worms round out the diet.

The best eating size fish: walleye 15 – 18 inches, perch 9 – 12 inches and northern pike 22 – 28 inches. We encourage our guests to enjoy eating while they are here when the fish are at their very best freshness and taste. Shore lunches where fish and food are cooked over an open fire are especially delicious.

How often should you eat walleye? ›

For example, although four to eight meals of walleye per month is considered safe for the general population, this amount plus one or more meals of other types of fish per month is not recommended.

To date, the species has proven difficult to farm, with mortality rates and production costs prohibitively high, so farming serves only to stock lakes for anglers. Most restaurant and retail supplies of walleye come from Lake Erie, Lake Winnipeg, Lake of the Woods and other large Canadian lakes.

Some fish have more mercury than others because of what they eat and how long they live – Bass, Northern, and Walleye have higher levels than panfish.

Walleye is one of those fish that's beloved by freshwater anglers and foodies alike. It's got a sweet, almost nutty flavor that's not super fishy – which is perfect for those who want a taste of the lake without feeling like they've just made out with it.

Soaking fish in brine or water before cooking to remove any muddy taste is not necessary. We prefer never to wash or soak whole or filleted fish in water or any other solution (except a marinade) before cooking as it affects the texture, and ultimately, the flavour of the fish.

Before cooking, soak the fish in milk for 20 minutes

(Just make sure you pour that milk down the drain.

Soaking fish in a 6 percent salt brine before frying it firms the fish, causing it to hold up better in the fryer. The salt in the brine enhances the flavor and keeps the meat from drying out.