Walleye fillets bring a mild Great Lakes favorite to the dinner table. The fillet cut works well for a fish fry or a simply seasoned meal with lemon and herbs.
Product details
Approximately 2 lb bag
Approximately three fillets
Boneless and vacuum-packed
Wild-caught in Lake Huron
Serving suggestion
Serve with coleslaw and potatoes, or bake with a light crumb topping and seasonal vegetables.
Preparation
Thaw in the refrigerator, removing any vacuum packaging first. Pat dry, season and cook with a method suited to the cut and thickness. Cook raw fish to 145Β°F in the thickest part.
