Fish Facts: Pickerel (Walleye)

Fish Facts: Pickerel (Walleye)

Matt Caudle

Pickerel (Walleye)


Raw Pickerel fillets have a sandy-brown colour and with a thin, colourful skin on one side. When cooked, the meat turns quite firm with an off-white colour and small, firm flakes. The flavour is sweet and mild and is great for people who are looking for a fish without that “fishy taste” Pickerel is wonderful pan-fried or deep-fried with a crispy breading or batter. Pickerel is also nice baked and is also firm enough to BBQ.


Fresh Pickerel is wild caught throughout the Great Lakes with the majority coming from Lake Erie. It is a very popular fish throughout the Great Lakes region because of its mild flavor and lean healthy meat. Pickerel is sometimes also referred to as “Walleye” and is very popular as a sportfish in Ontario. Pickerel is most commonly sold as skin-on, boneless fillets, but is also available in the whole form on special order.