Wholey Walleye is a freshwater fish wild caught in Canada that is well regarded for its unique taste. The fine-flaked fillets offer a subtle, sweet flavor with low levels of fishiness. Its texture is firm yet delicate with a buttery mouthfeel.
There are relatively few bones, and this is likely to be popular with almost everyone. Each fillet is thick and offers a good-sized portion that, when cooked right, is lovely and moist inside — a vibrant shade of pink when raw, Walleye changes to white once cooked.
A Walleye is a prized fish that you can easily prepare yourself. They yield a good amount of meat for their size. The best way to enjoy them, for me, is broiled or pan fried. Cooking it in other ways will add more flavor which may hide the distinct flavor of the walleye.
The Wholey Walleye meat consists of thirteen grams of protein, approximately seventy-six milligrams of sodium and cholesterol levels of fifty-five milligrams, some quantities of fibre and vitamin A. Considering such a composition; it is surely a good meal to feed on. For those who would want to avoid carbohydrates and sugars, the walleye is ideal since it has none of those.