How is the flesh of the walleye generally characterized when prepared as table fare?
Answer
White, firm, and mild-tasting, with relatively low fat content.
The walleye is widely celebrated in culinary circles, often cited as one of the finest freshwater eating fish available. Its desirability stems from the inherent qualities of its flesh, which is consistently described as being white, firm in texture, and notably mild in flavor. This mildness contrasts sharply with fish that carry stronger flavors, and it is partly attributed to the walleye possessing a relatively lower fat content compared to fattier species like salmon or lake trout. Proper handling and preparation, such as tight wrapping for freezing fillets, are necessary to maintain this prized texture and taste profile.
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