For years, angler have known about the delicacy of walleye cheeks, but are now learning of the new rage of walleye wings. What? Walleyes have wings?
The walleye wings are the ventral fins which are located in front of the gills. When cleaning the fish, the wings are usually discarded with the head as waste. By making a “V” cut, which includes both ventral fins within the cut, a chunk of meat will be available for consumption.
The wings are cooked with fins on in your favorite fish breading or batter, often served as appetizers. Once complete, the chunk of meat will resemble a chicken wing. These wings can be consumed with the breading or with a dipping sauce (BBQ or Buffalo Sauce) for extra flair. By cooking the ventral fins in oil, the fins can also be eaten, and have a resemblance to crispy potato chips.
The meat is very similar to the highly sought after walleye cheeks. Walleye cheeks are often referred to as the filet mignon of the walleye. The cheek meat has a firmer consistency than the main filet. I would compare the texture to alligator. The walleye wings are a larger version of the cheek, with excellent taste and texture. However, the wings are not boneless, so eat with caution.
The walleye wing rage seems to have roots in the Canadian wilderness, but also has been reported in the Dakotas and the Lake Erie region. Over the past several years it has slowly taken root in Wisconsin, but remains a little known secret to date. Photo credit to Troy Gabriel.
