Pretty Good, Actually (WB)

[Paddler]

Got on the water at 10:40, first 'eye to the boat at 10:44.  Smallish, ~15" so released.  Thought it was going to be good.  Of course it slowed way down.  Same story as Mildog yesterday. Lots of different crankbaits, sizes, colors, etc.  Wandering around, pretty much aimlessly.  Managed a small one, about 14" on a perch Thunderstick Jr running 14' down.  Finally found some biting fish on SR7s running 60-80' back, so not very deep.  Caught a total of six, one 16"+ and three between 19" and 21 1/2".  Averaged about one fish/hour for the day.

Talked to a couple of guys on the ramp, they were pulling out as I was launching.  One guy got one catfish, the other guy caught 8 in under 2 hours casting some kind of Death jig and using forward scanning sonar.  Nice boat, too, an Alumacraft 175 Competitor with a 90HP tiller Mercury EFI with a $3500 bow mount, couple of MFDs, etc.

Breezy in the morning, a bit of chop and 59F and turbid.  By the afternoon it hit just shy of 66F and the wind calmed.  Actually around 1:30.

[Mildog]

Jon,
How do you cook your walleye looks like you gutted them and kept them whole?
My buddy always saves a couple that way for his mom she likes to then scale them and cook the whole using an Asian recipe. He says it is very good that way.

[Bubman1]

You did much better than we did went from 5 till 8:30 only could manage one small wiper.

[Paddler]

Jon,
How do you cook your walleye looks like you gutted them and kept them whole?
My buddy always saves a couple that way for his mom she likes to then scale them and cook the whole using an Asian recipe. He says it is very good that way.

Patrick, I always cut the gill rakers to bleed them thoroughly.  Sometimes I also gut and gill them as I think it gives a cleaner fillet.

Our favorite recipe is fried with garlic and a lemon and butter sauce.  Rinse and pat the fillets dry, then roll them in flour, then coat them with a beaten egg.  Fry on both sides, then place them on a serving platter and sprinkle them liberally with minced fresh garlic.  Wipe out the frying pan, then put in a half cube of butter.  Cook the butter slowly until it turns golden brown, then quench it with freshly squeezed juice from 1/2 to a whole lemon.  It will sizzle up, stir it with a wisk and cook to reduce it to a translcent sauce.  

The recipe is from my grandfather who was a chef for decades.

As an aside, I've run into an Asian couple at the cleaning station a couple of times.  They fillet their wipers but gut and descale the walleye.  The steam them I think using an Asian recipe.  Don't know details.