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Jalapeno walleye poppers


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Put together a little Labour Day afternoon snack, cut up some peppers from the garden and stuffed them with a slice of queso fresco, a walleye cheek or two and all wrapped up in bacon. 300° for an hour with a light oak smoke and they were oh so good. 

 

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14 hours ago, CaptainMusky said:

You ever do "walleye wings"? As the slicing out the section of meat where the pectoral fins are with the fins? Ive heard its fantastic and just like cheeks. I dont keep walleyes very big so I dont tend to go after the cheeks often.

Absolutely they never go to waste!  They are delicious the fins get nice and crispy when fried up, they are the chef's treat while I'm frying up the fillets.  The meat there is pretty fatty, almost a silky-like texture.  They are best off the 18"-20" fish, I don't keep them off the big ones I guess a bit of fear of heavy metals concentrating in the fat on older fish.

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