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Quiz
Jun 18, 2007 23:04:27 GMT -5
Post by RAF on Jun 18, 2007 23:04:27 GMT -5
Ozark had a little quiz in another forum looking for squirrels in a picture. Now I have a quiz. What's in the pan, besides the two walleye fillets.
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Quiz
Jun 19, 2007 8:02:58 GMT -5
Post by ozark on Jun 19, 2007 8:02:58 GMT -5
A wild guess. Bacon grease and bits of bacon. Maybe a touch of cravings.
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Jun 19, 2007 11:57:41 GMT -5
Post by E.T. on Jun 19, 2007 11:57:41 GMT -5
Looks like beer and butter to me.
Can't see a fellow with your taste using margarine. ;D
Ed
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Jun 19, 2007 14:42:55 GMT -5
Post by wilmsmeyer on Jun 19, 2007 14:42:55 GMT -5
A few cheeks maybe?
Next week we'll be pounding the Gouin Reservoir in Quebec catching Walleyes and Pike. All our cheeks will be saved for a final night "seafood" soup.
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Jun 19, 2007 15:07:07 GMT -5
Post by RAF on Jun 19, 2007 15:07:07 GMT -5
Sorry, no bacon grease, bacon bits or beer. Butter for sure. Wilmsmeyer got it. There are 2 walleye cheeks in there. They're tasty little morsels. Usually we save 'em up and have a fry of nothing but cheeks, but these were the first fresh walleye of the year, so couldn't resist
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Aug 9, 2007 10:40:51 GMT -5
Post by chuck41 on Aug 9, 2007 10:40:51 GMT -5
Are walleye cheeks anything like chicken lips?
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Aug 9, 2007 20:13:53 GMT -5
Post by reelnellie on Aug 9, 2007 20:13:53 GMT -5
Help a salthingyer guy out RAF. What are Walleye cheeks??
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Aug 10, 2007 0:00:31 GMT -5
Post by mike3132 on Aug 10, 2007 0:00:31 GMT -5
They are a spot just under the eye and behind the jaw that is a round spot of meat. They vary in size depending on the size of the fish. They are usually between quarter and half dollar in size. When I had my boat on Lake Erie I had bags of them. When fried I think they taste more like pork loin that fish. They are tasty indeed. The biggest cheek I ever got was off a 11 1/2 lber. It was about as round as an average coffee cup. mike
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Aug 11, 2007 5:55:40 GMT -5
Post by Rifleman on Aug 11, 2007 5:55:40 GMT -5
Hmm, I wonder what striper cheeks would be like, I think I will try to save them next time I get one. Good idea!
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Aug 11, 2007 8:54:59 GMT -5
Post by RAF on Aug 11, 2007 8:54:59 GMT -5
Mike got it right. All fish have cheeks but most are too small to bother with. Not familiar with stripers so don't know. I didn't think the walleye cheeks tasted like pork. Taste like walleye to me just a different consistency. Not flaky, but firm, like a scallop. We usually save up a bunch and do them up. They make a great h'oderve (sp).
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Aug 12, 2007 16:34:32 GMT -5
Post by wilmsmeyer on Aug 12, 2007 16:34:32 GMT -5
RAF,
One day try this: It takes 1/2 hour start to finish. Perfect for when you've been on a boat all day on a cold drizzly day in central Quebec
1 large can of cream of asparagus soup 1 large can of tomato soup 1/2 pound sweet corn kernels 1 qt heavy cream Diced celery and onions 1 stick of melted butter a whole bunch of Walleye cheeks Seasons as you see fit. (I like freshly ground black pepper corns)
Sautee the celery and onions in the butter. Add everything but the cheeks. Bring to a simmer and then add the cheeks. In 5 minutes you'll be lapping up some of the best soup I've ever had.
As an additional treat, throw in 1/2 pound raw peeled shrimp of the smaller variety. WOW WOW.
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