| Market Names |
Walleye, Walleye Pike, Yellow Pike, Dore |
| Where Caught |
Great Lakes, Canada |
| How Caught |
Gill Nets, Trap Nets |
Walleye
The scientific name for Walleye recently changed from Stizostedion vitreum to Sander vitreus to match European naming. The Walleye is a freshwater fish. It is a prized and very important sport fish. While often called Walleye Pike, it is not a pike. In fact, the Walleye belongs to the Perch family and is the largest member of that family. The Walleye gets its name from the reflective nature of its eyes. The eyes reflect light due to pigmentation and enable Walleye to see well in low light and turbid waters. Thus, the Walleye often feeds at night when it has an advantage over its prey.
While native to most of Canada and the northern United States, stocking has introduced the Walleye to lakes and rivers across the United States. Most commercial Walleye is wild captured in the Great Lakes area. It is the state fish of Minnesota and South Dakota and more Walleye is consumed in Minnesota than any other state.
Despite historical overfishing, Monterey Bay Aquarium Seafood WATCH® considers Walleye to be a “Good Alternative” as management of the fisheries has maintained population levels effectively at healthy levels.
| Sources | |
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Species NameSander vitreus; previously Stizostedion vitreum |
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SourceWild Walleye is found in freshwater lakes and large rivers. It is native to most of Canada and the northern United States and has been introduced to other states. Most of the domestic supply comes from Canadian imports from Lake Erie, Lake Ontario, Lake Huron, Lake Erie, Lake Winnipeg, Lake of the Woods, Eagle Lake, Lake Nippigon and similar large Canadian lakes. |
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SeasonalityWalleye is commercially captured year round and operates under a Total Allowable Catch (TAC) management system. Peak production is during the spring and fall months. |
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Fishing MethodWild captured Walleye is caught using gill nets and trap nets. Trap net allows for non-targeted species and smaller fish to be released. Despite interest in commercial Walleye aquaculture, its economic viability is limited. Walleye is also a prized recreational fishery. |
| Features | |
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FlavorWalleye has a sweet, mild flavor with a fine flake. Its delicate flake and flavor is highly regarded in most culinary communities. |
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Dietary InformationPer 3.5oz (100g) raw portion: Source: USDA Nutritional Information |
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AppearanceThe back is olive with gold sides, a white belly and black strips on the upper sides. The tail fin has a white spot. The Walleye can grow to about 30 inches long and weigh up to 15 pounds, although commercially it is usually harvested between 1 and 3 pounds. The flesh of the Walleye is white. |
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FormFresh Walleye is most commonly sold in the wholesale market as headed and gutted form which has been graded by size: Medium (under 3 pounds) and Large (over 3 pounds). Fillets from theses fish will yield sizes from 4 to 16 ounces. Frozen Walleye is available in fillet form both skin on scaled, and skin off. Most producers pack individually quick frozen “IQF” fillets in 10 pound boxes. |
| Uses | |
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PreparationWalleye is considered one of the best tasting freshwater fish. It is quite versatile and can be cooked using most methods. It can be prepared similarly to Sole. |
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HandlingFresh Walleye should be refrigerated at 30-34 degrees F. Whole fish should be surrounded with fresh ice in a perforated pan which allows any water to drain away from the product for maximum shelf life. Never directly ice a Walleye fillet. Filleted or portioned product should be stored in a sealed plastic container and surrounded with ice. |
| Market | |
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Sizes and CutsFresh Walleye is available both skin on and skin less fillets and portioned. These fillets are graded under 10 ounces and over 10 ounces. Seattle Fish Company of New Mexico hand cuts portions to meet your specific requirement. Frozen Walleye is available as skin on or skinless fillets IQF. Sizes: 2-4 oz, 4-6 oz, 6-8 oz, 8-10 oz, 10-12 oz. |
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Pricing ScaleWalleye, which is moderately priced, has remained stable over the last few years. |
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Shelf LifeFresh whole Walleye which has been handled and stored properly should retain optimum quality for 5-7 days. Once the fish is filleted or portioned product should be used within 2-3 days. |