Western Fish Cleaning

[Ag Broker]

Where is Cutchers located? Does she work out of her home, I was thinking about headin up this Friday afternoon, hopefully get on some eyes.

[MBLMIKE]

we caught so many friday I kept one and put it in the fryer after all the walleye had been cooked. and it was not bad maybe the walleye flavored the oil ? going to try smoking some maybe we can lower there numbers a little . any one know any smoking technique that will work ? or recipes for cooking them.

[Rusty]

Best way I've heard for sheephead is to smoke it over an open flame. Use baking string and secure the fillets to a 2x4. Butter, garlic salt and pepper and little olive oil. Continue to turn for roughly 10-15 minutes high over the open flame.

Remove from the fire, discard the fillets and eat the 2x4.

Gotta love them eye's.

[BigWally]

shes within a mile of besse power plant

[rscotfish]

foil packs we call em. take your foil big enough to seal eyes in foil put butter down slice onions lay them down put walleye filets down more onion slices garlic powder, old bay seasoning, lemon pepper seasoning and lay bacon strips on top seal foil around it all you want a very tight seal so it steams it and the foil pack puffs up about 15 minutes on medium grill make sure not to get a hole in foil till right before serving to let juice and bacon drippings out this great with fresh eyes

[PCperchhunter]

I make my tartar same way you do. If you have a fresh lemon, put some of the zest in the tartar. Unlike the juice of the lemon, the zest adds a strong, bright lemon flavor to the sauce without the acid or extra liquid.

Walleye grilled that way sounds great. I'll try that this weekend. We put 34 in the freezer last weekend, so there's plenty to try!

[MBLMIKE]

dont tell my wife I am on line swapping recipes

[spoontang]

we caught so many friday I kept one and put it in the fryer after all the walleye had been cooked. and it was not bad maybe the walleye flavored the oil ? going to try smoking some maybe we can lower there numbers a little . any one know any smoking technique that will work ? or recipes for cooking them.

Brine them skin on in a mix of water and salt dense enough to float an uncooked egg. Brine them 12 hours or so and smoke them low temp, lots of thick smoke 8 hours or so. Stoke the fire every 30 min or so.

[MBLMIKE]

That sounds good will try it next time , going to try the hooters recipe also , I have been using a mix called fishermans all natural coating it is the best I have seen not real thick and with a good oil it fries up golden brown cant wait to get out there and pick up a few more eyes .

[Rusty]

Good recipes guys. Thanks. I guess I have to get off the old school of half corm flake crumbs and half cracker meal. It's all I've ever used. Don't laugh but I've been apprehensive about venturing out with new recipes until I've had ample supply in case I screw up. Well, since getting back into this (moving back to Ohio 2 years ago) that ample supply still hasn't made it's way into my fish cooler.

I'm going to try the hooters mix.