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Walleye (Sander vitreus vitreus (Stizostedion vitreum))

Walleye
Walleye

Scientific name for Walleye

Sander vitreus vitreus (Stizostedion vitreum)

Common name(s) for Walleye

Walleyed pike, yellow pike, yellow walleye, pickerel, pike-perch, dory, freshwater perch

Market name

Walleye

Other language names for Walleye

  • French: Doré jaune
  • German: Zander
  • Italian: Sandra
  • Japanese:
  • Spanish: Lucioperca Americana

Introduction to Walleye

The walleye is generally considered to be the most flavorful freshwater fish. The biggest member of the perch family, it is found across Canada and the north-central United States in lakes and streams. Canada, on the other hand, is the only commercial source of walleye, since commercial fishing and sales are prohibited in the United States to preserve recreational fisheries. The walleye, so named for its highly reflecting, cat-like eyes, may grow to be 30 inches long and weigh 15 pounds, but the average market size is 1 to 5 pounds. Walleye has grown in popularity among sport fisherman and has become more popular on restaurant menus, spurring study into its aquaculture possibilities. To far, the species has proved difficult to farm, with high death rates and prohibitively expensive production costs, limiting farming to stocking lakes for fishermen. The majority of walleye supplied to restaurants and retailers comes from Lake Erie, Lake Winnipeg, Lake of the Woods, and other big Canadian lakes. Although fresh and frozen walleye are available year-round, the autumn and winter seasons provide the best fresh supply.

Product Profile for Walleye

Walleye fillets with fine flaking are appreciated for their thickness and sweet, mild taste. The fact that the fish has few bones adds to its appeal. When uncooked, the flesh is a deep pink color, but when cooked, it turns pure white. When inspecting the freshness of a complete walleye, look at the meat and skin, since even the freshest walleye will not have clear, bright eyes. The eyes are flat and opaque by nature.

Nutrition for Walleye


Calories: 87
Fat Calories: 11.1
Total Fat: 1.2 g
Saturated Fat: 0.3 g
Cholesterol: 86 mg
Sodium: 51 mg
Protein: 19.1 g
Omega 3: 0.4 g

Cooking tips for Walleye

Walleye may be baked, grilled, poached, stuffed, sautéed, deep-fried, and used in chowder, among other things. Batter frying seals in the juiciness and is a favorite method for preparing walleye. The greatest method to show off the delicious, delicate flavor is with simple recipes. Brush a fillet with lemon butter before cooking. If you want to dress up the fish, add mild sauces like white wine, garlic, or dill.

Cooking methods for Walleye

Bake, Broil , Fry ,Grill , Poach ,Saute

Primary Product Forms for Walleye

Fresh: Whole (round), Headless and dressed, Fillets (skinless/skin-on)

Frozen: IQF fillets, IQF fingers

Global Supply for Walleye

Canada, Iran