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Mark Cooper

Walleye fishing Help??

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On 8/3/2017 at 0:44 PM, fishinwrench said:

Honestly I just don't understand the infatuation some folks have with them. 

They're the gnarliest looking thing swimming down there and they eat well to boot. For my time spent meat fishing, it doesn't get better than some pan-blackened walter tacos.

My buddy guides for them out here west of Kansas City and does real well on a local reservoir. It's mud bottom and MUCH smaller than LOZ. They may just bite better where boats don't run into things... like Stockton :lol:

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I'd love to cube and fry up 2 batches of fish, Crappie, and Walleye, each in their own fresh oil, but with a variety of breadings....and see how many walleye fishermen could accurately tell me which ones are walleye. 

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I have done it during fish fry before, if they are  roughly the same size, unless you are paying close attention, it is near impossible to tell.  The more seasoning yiu put on them the tougher it is to tell as well.  However they are still delicious, just think of them as a crappie that can reach double digit size.

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Was afraid it was just me, cuz i sure can't tell a difference in the taste.

Walleye and crappie really don't have much of a flavor, all you taste is whatever you coat the fillets with.  You might as well just eat hushpuppies and call it a day.  

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On 8/5/2017 at 6:13 PM, fishinwrench said:

I'd love to cube and fry up 2 batches of fish, Crappie, and Walleye, each in their own fresh oil, but with a variety of breadings....and see how many walleye fishermen could accurately tell me which ones are walleye. 

I'm with you 100% on this and I actually prefer the taste of crappie to the bigger walleyes, to me once they get big and old is the only time their flavor is discernable. I'm just partial to steak cuts that two or three good keeper walleye produce. Those shouldered up springtime crappies that'll rip a JB outta your hand are pretty dam good too though!

I'll eat em all with a cold pale ale and a smile.

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All of you are right. Both species eat well, but the wife and I prefer less breading and we never batter our fish. Quite often we bake or butter saute unbreaded fish. In those preparations, you can taste the difference and the walleye has a more definite fish taste without being oily. In a cube chunks fried with breading taste off, I would rely on texture to tell the species apart. The walleye have firmer and larger flakes less inclined to turn into 1,000 little strings that you often see with warm water crappie. By taste and texture, my fresh water fish ranking would have walleye and yellow perch tied for first, narrowly ahead of cold water crappie. Warm water crappie would be fourth, bluegill fifth, and well cleaned catfish sixth. Striper, wiper, and white bass, IF WELL CLEANED, are good but last. I won't eat trout unless it is smoked.

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I "think" I can tell the difference between Hybrid Stripers and Whites, whether baked or fried, but it may just be the thickness of the strips and the way they cook @400° .  I enjoy eating the whites more, but that may just be because I only know how to cook fish 2 ways (baked in foil or a covered aluminum pie pan, or fried in a cast iron skillet). 

Whites are short lived (4-6 years Max), spend almost all of their time away from the shoreline and away from the bottom.  Something tells me they are the healthiest of all fish to eat, but I have no idea if there is anything to that or not.

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On 8/2/2017 at 11:33 AM, Mark Cooper said:

Live near the 77 mile marker really need the where and how to on catching Walleye.. Love to troll fish.

fish are really scatterd on LOZ however your shot at a huge fish are good...prespawn up river as they head to Truman dam..

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