Author Topic: Walleye cheeks (Read 29131 times)

Cargo · « **Reply #30 on:** Dec 26, 2005, 02:05 AM »

rgfixit is right on! feeding the cheeks to the cats is like feeding the tenderloins of my deer to the dog, not going to happen.
Tip up tomer well said. I personally do try and return my larger fish. But our local Game and Fish encourage people to harvest the bigger fish.
I would like to see us have a slot limit, fish 15" to 19" and fish over 26" would be keepers and fish 20" to 26" returned. The reason being It seems like in the spring when I am pitching shallow I catch those 20" plus fish spawning.

Desperado · « **Reply #31 on:** Dec 28, 2005, 02:49 PM »

Quote from: Reel Wet Ride on Dec 13, 2005, 01:18 PM

All you have to do is cut them out and you can just peel the skin off with your fingers.

No need to take the skin off. There's no scales on the cheeks. So with the cheek skin being the most tender skin and the cheek meat being the most chewy meat, it's all about the same texture.

Reel Wet Ride · « **Reply #32 on:** Dec 29, 2005, 03:29 PM »

But they look so purdy with the skin off...LOL.

qflies001 · « **Reply #33 on:** Jan 31, 2006, 09:53 PM »

Yummi thats the prime rib of walleye............... ...................... ................tha best

Jim111 · « **Reply #34 on:** Feb 11, 2006, 06:37 PM »

I like walleye cheeks too. They are a bit of a pain to get out, but if I kept more, I'd probably be better at it. I'd advise not feeding raw fish to cats or dogs though, as they can get roundworms from them (and then pass them on to YOU). Found this out the hard way, years ago! -Jim

WALLYWHACKER · « **Reply #35 on:** Feb 11, 2006, 08:43 PM »

I'm with Otis

perchwisher · « **Reply #36 on:** Mar 07, 2006, 07:40 PM »

For those that do keep larger walleye,try slicing the fillet down to small fillets width wise.Im a firm believer that if you bleed your fish out and slice them down in width and them bread them or what ever you do with them they taste awhole alot better.I also freeze my walleye in water making sure there is no air in the zip lock bag.Frost makes them taste crappy too.The cheeks are my favorite too.Try my suggestions and see for your self.

Perchwisher

jdjyoung · « **Reply #37 on:** Mar 11, 2006, 04:47 PM »

Did a deep fry just last night of walleye"s. Tossed the cheeks in first, definately the best tasting part!,plus it gives you something to munch on while the other filet"s or cooking.

JD

Greenback Hunter · « **Reply #38 on:** Mar 13, 2006, 07:01 PM »

Walleye cheeks up here in wpg are a delcacy,the best ones are from about 1-1/2 and up.
I like them with flour,salt and pepper.
ENJOY!!!!
greenback Hunter

Big Burk · « **Reply #39 on:** Mar 23, 2006, 06:17 PM »

mmm...mmm...mmm...good eating there

icejunky · « **Reply #40 on:** Mar 23, 2006, 06:59 PM »

Wow..Im getting in this thread way late...but I love the cheeks..taste like scallops to me....sweet

Desperado · « **Reply #41 on:** Mar 27, 2006, 02:33 PM »

These ain't not "Girly-Man" HorsD'vores
but they are delicious ...

fried Walleye Cheeks

fried Rocky Mountain Oysters

BBQ'd deer ribs

rumdrinker · « **Reply #42 on:** Sep 03, 2006, 09:36 PM »

I have not seen a walleye big enough to cut out the cheeks, but I have had a cheek out of a halibut that was about the size of a hamburger. That was the best fish that I have ever had!!!! That reminds me I had better get back up to alaska to catch some more!!

pizalm · « **Reply #43 on:** Sep 08, 2006, 01:06 PM »

Quote from: rumdrinker on Sep 03, 2006, 09:36 PM

I have not seen a walleye big enough to cut out the cheeks, but I have had a cheek out of a halibut that was about the size of a hamburger. That was the best fish that I have ever had!!!! That reminds me I had better get back up to alaska to catch some more!!

You can get them out of a 17 inch fish. All it is, is a tiny little piece of delicious.

mcwoody · « **Reply #44 on:** Sep 29, 2006, 03:51 PM »

Always eat the cheeks. Best part of a great tasting fish. I'll fight for'em. Mind you in my house, none of the estro units will anything that resembles fish! Lucky me!

1MOFISH · « **Reply #45 on:** Sep 29, 2006, 04:02 PM »

yum yum poor mans scallops with deer tenderloins land and sea -surf and turf oooooh weeeee lets eat mofish

grumpymoe · « **Reply #46 on:** Sep 29, 2006, 07:49 PM »

and dont forget to cut out the V behind the gill plates....one whole piece coated and deepfried....awesome piece of boneless Eye!!....Grump

wallyguy · « **Reply #47 on:** Nov 11, 2006, 06:23 AM »

Grump you are the only that i ve heard does this besides me ,an easy way to get the cheecks out is to get a soup spoon sharpen the end and dig right in and they pop right out

vipercat64 · « **Reply #48 on:** Nov 11, 2006, 08:06 AM »

Quote from: Big Ice on Dec 26, 2005, 02:05 AM

...our local Game and Fish encourage people to harvest the bigger fish.
I would like to see us have a slot limit, fish 15" to 19" and fish over 26" would be keepers and fish 20" to 26" returned.

This would mean that 28in. fish is fair game. Nice fish, I say. I'd prbably keep it to0..you ate it and now others can get bigger...

Meatro14 · « **Reply #49 on:** Nov 28, 2006, 06:53 PM »

the cheeks are an excellent source of finger food to munch on

iceturd · « **Reply #50 on:** Dec 01, 2006, 09:57 PM »

Oh yeah, love those wally cheeks! only 1 little problem at my house, the wife usually targets them when shes fryin up a mess of filet-o-eyes! GOOD FISHIN!

Shrek · « **Reply #51 on:** Dec 08, 2006, 05:22 PM »

Oh no here we go with the cheeks again

, wish I could catch enough 28 - 30 inchers to make a meal of cheeks

In the mean time I'll have to make do with my 18 - 20 inchers and just hope to some day catch one over 30

BAZOOKAJOE · « **Reply #52 on:** Dec 11, 2006, 01:59 PM »

Those cheeks are def rich and tasty...reminds me of lobster (or scallops i guess

). How do you get that v piece out behind the gill plates?? I'm confused??

I wouldn't feed them to my pets either.

PWR BAIT · « **Reply #53 on:** Dec 11, 2006, 05:51 PM »

Quote from: BAZOOKAJOE on Dec 11, 2006, 01:59 PM

Those cheeks are def rich and tasty...reminds me of lobster (or scallops i guess ). How do you get that v piece out behind the gill plates?? I'm confused?? I wouldn't feed them to my pets either.

take those cheeks when you get enough of them. use a small crock dish for baking put some butter just about half the thickness of cheeks sprinkle parmesan cheese on top of them. put in broiler 8to10 minutes Mmmmmm tasty. PB

theProfessor · « **Reply #54 on:** Jan 06, 2007, 09:18 AM »

Quote from: PWR BAIT on Dec 11, 2006, 05:51 PM

take those cheeks when you get enough of them. use a small crock dish for baking put some butter just about half the thickness of cheeks sprinkle parmesan cheese on top of them. put in broiler 8to10 minutes Mmmmmm tasty. PB

Add some garlic, salt and pepper to that butter/cheek then top with cheese and bake!

Cheek Scampi!!

jimski2 · « **Reply #55 on:** Jan 07, 2007, 07:21 AM »

I had a tagged 25 inch walleye in 2002 and the DEC biologist described it as a male tagged in 1992 as a 25 incher. That means in ten years it grew no longer. Larger fish must be females and their is no good reason to take larger fish unless you are starving. Take a picture of the big ones, eat and keep the smaller ones if you desire.

We don't need anymore laws, just good practices.

Your manhood is not determined by the size of your fish but by how well you fish.

MXFISHER656 · « **Reply #56 on:** Jan 07, 2007, 07:45 AM »

I'm way late on this tread, but I would like to add that you can get cheeks out of a 15" fish no problem! Every walleye I've ever cleaned, I've gotten the cheeks out of them. Good stuff for sure.

I took this pictures for a freind who was wondering how to get the cheeks out. This fish is a 17er" (I think), maybe a little shorter. It was caught in a lake where the limit is 15".

This is how I get cheeks out.

Okay a 5 step plan to fresh cheeks.

Find the edge of the "cheek bone" and use a short flexable knife to follow the edge

Cut all the way up to the front of the fish towards the eye top and bottom in this pic look at the line around the cheek

Than get under neath the cheek, with a knife or finger, depending on the size of the fish. work the meat of the bone and work towards the front of the fish

Once your to the solid bone of the eye socket, be careful to not break thru the skin (if you do no biggie it's tough to peel the skin though) cut as close as you can to the skin to get your finger between the skin and meat.

Lastly pull the meat of the skin. It will come off very easy by hand.

Cook and enjoy! Cook as you would any other walleye meat. I usually don't do anything different.

BAZOOKAJOE · « **Reply #57 on:** Jan 08, 2007, 10:15 AM »

Quote from: slipbob on Jan 07, 2007, 09:48 AM

My cat has been eating piles of fresh cheeks almost every night lately He loves em

I wish i was gary!!

BAZOOKAJOE · « **Reply #58 on:** Jan 08, 2007, 02:00 PM »

You could of had a cheesy cheek casserole w/ all those fish from the last month for so

...i think i just drooled on myself. I'll trade you all your cheeks for a case of fancy feast.

walleyechaser · « **Reply #59 on:** Jan 08, 2007, 03:33 PM »

I'm surprised that you don't eat the cheeks Slip. Since you are walleye extraordinaire.

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Author Topic: Walleye cheeks (Read 29131 times)

grumpymoe

PWR BAIT

walleyechaser