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LSCWA Forums > General > Recipes > Walleye with skin

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 Posted: Tue Jul 10th, 2018 11:15 am
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Ronman
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Joined: Thu Feb 17th, 2011
Location: Sterling Heights
Posts: 149
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With all the good size eaters I have been fileting my fish different this year. Basically I get a back strap and tail piece all in one. I also tried scaling walleye like perch for a few limits too. Well today I tried on the grille the back straps wrapped with bacon and the tails coated in Chick Crack breading (Made local in Detroit Area). The tails I added a few slivers of real butter to assure it did not burn. These are some of the best fish I ever had even know that mud line under the tail skin was still there! Well worth the extra effort.

Attachment: Walleye skin4.jpg (Downloaded 8 times)

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