A perfectly blackened walleye fillet meets a rich Creole cream sauce, all served over a bed of creamy grits. Watch as I break down the recipe step by step for a dish packed with bold flavors.

While the bulk of the meat on a walleye lies on the two fillets running down either side of the fish, they have even more to offer. Here is how to maximize your meat from these tasty fish.

In the vast waters of Minnesota and much of the northern Midwest, a white-fleshed fish with a delicate flavor reigns supreme on the tables of local anglers: the walleye. This aquatic treasure, known ...

There’s no doubt that the best tasting fish is the one you just caught and will cook in a cast iron skillet set over a fire on the beach. Can anything beat a good shore lunch? You stretch ...

For outdoor folks who fish and hunt, it’s time to check the freezer. Ground venison, elk or venison backstraps, pheasant breasts, rabbit legs, squirrel tenders, wild duck, goose, wild hog, walleye ...