Sea Grant Illinois-Indiana

Description:

This fact sheet is a consumer guide to farmed walleye. The publication describes walleye, walleye farming, product safety, and culinary characteristics of walleye in addition to cooking tips and a recipe.

References:

1. Summerfelt, R.C., Kinnunen, R.E., Johnson, J.A., 2019. Production of Walleye as Potential Food Fish. North Central Regional Aquaculture Center Technical Bulletin #116, NCRAC Publications Office, Iowa State University, Ames. https://www.ncrac.org/files/biblio/WFS116secure.pdf
2. Summerfelt, R.C., ed. 1996. Walleye culture manual. NCRAC Culture Series #101, NCRAC Publications Office, Iowa State University, Ames, Page 5. https://www.ncrac.org/files/page/files/Chapter1.pdf
3. Williams, M.C.W., Murphy, E.W., McCarty H.B., Snyder, B.D. Schrank, C.S., McCann, P.J. Crimmins, B.S. 2017. Variation in the essential fatty acids EPA and DHA in fillets of fish from Great Lakes region. Journal of Great Lakes Research, 43, Pages 150–160. https://doi.org/10.1016/j.jglr.2017.03.001

Recommended Citation

Shambach, Amy. “Walleye Farmed Fish Fact Sheet A Guide for Seafood Consumers.” 2020. Illinois-Indiana Sea Grant Report IISG20-SFA-BRC-043. https://iiseagrant.org/publications/walleye-farmed-fish-fact-sheet-a-guide-for-seafood-consumers.