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.
I haven't been here in ages.
But I have fished Moonshine, Caribou, Trout, Little Trout, Wabana, Bee Cee (when it held trout), Lucky, Kremer and Nickel.
So this thread caught my eye.
Looking to get the blade sharpened on my old magnum auger, any suggestions? I am in the SW metro, is there anywhere close that can do that?
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