Fresh Fish

     As the name suggests the Midwest is as far from the coastline as possible.  Residents of The Heartland consider seafood a luxury when we on the east coast routinely enjoy such marine delicacies as crab, salmon, scallops and lobster.



     But in the land of 10,000 lakes there is no shortage of fresh water fish for the table.  The Walleye, also known as the pickerel to our northern English speaking Canadian neighbors, is a favorite of kitchen cooks and restaurant chefs.  It is a very flavorful and versatile fish that can be fried, broiled or baked.  In fact, more walleye is eaten in Minnesota than in any other state or jurisdiction.  No wonder it is the state fish of that state, as well as neighboring South Dakota and also Saskatchewan.  Two Minnesota towns, Garrison & Baudette, lay claim to being the walleye capital of the world, both with giant statues dedicated to the species.

       Known scientifically as Sander vitreus it is a native North American fish that grows to about three feet in length and weighs approximately 20 pounds.  It is caught recreationally and also harvested commercially.  The walleye is most often caught at night from dusk to dawn or in the late afternoon on windy days, giving rise to the meteorological term "walleye chop" for winds that kick up waves on the lake.

 

 

     Yes, Minnesota has the walleye as the state fish.  And apparently in St. Paul they also have a state fish restaurant: