The fish we cook, walleye, Sauger
WALLIE
Because of its great flavor, walleye is a very popular fish for both sports and commercial fishing. Although usually called a pike, the northern pike is not a member of the pike family, but is actually a member of the freshwater perch family. It is most popular in the clear lakes of the north central United States and is most abundant in Minnesota and Wisconsin. In different areas of the country it can be found under about 60 different names, such as doré, marble eye, pike perch, and yellow pike. Walleye get their name from their large eyes that have a special coating that allows them to see very well in low light conditions. It is the state fish of Minnesota, South Dakota, and Vermont. It was also declared the official fish of Saskatchewan. Walleye have an olive-brown color with mottled coppery flecks and a golden hue on the sides. It has a large mouth with many very sharp teeth. It averages 1 to 3 pounds, but can grow up to 22 pounds and 36 inches long. It is a fish with a mild flavor and low in fat. The best way to cook walleye is to pan-fry, pan-fry, grill, bake, or sauté.
SAUGGER
The sauger is a member of the freshwater perch family and is closely related to the walleye pike in both taste and appearance. Often mistaken for a walleye, the sauger has spots on its dorsal fin where the walleye does not. It is found in the eastern half of the United States in shallow lakes and large rivers and is most popular in the Mississippi River Valley and Great Lakes region. Pepperoni are most abundant in rivers where walleye are found mainly in lakes and reservoirs. It is a migratory fish and prefers warmer waters than its cousin the walleye. The sauger is a small fish averaging under 1 pound and 12 to 14 inches long. It has a brownish back, darker than the walleye, with a white belly that has 4 dark vertical bars on the sides. In different areas it has many varied names including gray pike, walleye, pike, pickering, rattlesnake pike, sand pike, and jack salmon. The sauger has a flaky meat that is mild in flavor and low in fat. The best way to cook sausage is to fry, oven fry, pan fry, bake, broil or sauté.