The cheeks could be good sushi if you like the texture. Too chewy for my taste. Now I just pop them in the frying pan for about 10 seconds for a tasty appetizer
Only two small chunks on each walleye from the cheeks. So if you are only cleaning a couple, I'm not sure what you would do with them, except eat them while cooking the fillets. Won't be enough to do much of anything else with.
Thanks to all for sharing. I also hadn't heard of this before.
Regarding the cheeks, what size does the walleye need to be to make them worthwhile? I never keep any walleyes over 20".
There were trucks out on Isle Bay yesterday, and ALLOT of snow remains on the main lake. I think significant open water for the opener is a long shot at best.