Taste and Nutrition
The flesh of walleye is firm, white, fairly dry and virtually free of bones.
How They Are Harvested
There is no commercial walleye fishery in Wisconsin waters of Lake Michigan and Lake Superior. Michigan tribal fishermen harvest some walleye using gill nets in Lake Huron and Lake Michigan, but the majority of walleye caught commercially in the Great Lakes come from the Canadian waters of Lake Erie.
Because walleye is such a popular fish on restaurant menus, scientists and fish culturists in Wisconsin have been working to find a way to raise them on fish farms. Research supported by the UW Sea Grant Institute and the UW-Stevens Point Northern Aquaculture Demonstration Facility (UWSP-NADF) found that a naturally-found hybrid walleye (a cross between female walleye and male sauger that is often called a “saugeye”) grow extremely fast, making it possible to raise them to harvest size in one year in recirculating aquaculture systems. Results from this research and ongoing studies at UWSP-NADF may soon bring Wisconsin farm-raised saugeye to your local grocery store.