This is the third in a series of consumer guides that describe fish and shellfish farmed in the Midwest region of the United States. The fact sheet also includes culinary characteristics, cooking tips and a recipe for Sautéed Tilapia.

References:

1. Wohlfarth, G.W. and G. Hulata. 1983. Applied Genetics of Tilapias, ICLARM Studies and Reviews 6, 26 p. International Center for Living Aquatic Resources Management, Manila.
2. Nico, L.G., Schofield, P.J., and Neilson, M.E., 2021, Oreochromis niloticus (Linnaeus, 1758): U.S. Geological Survey, Nonindigenous Aquatic Species Database, Gainesville, FL, https://nas.er.usgs.gov/queries/factsheet.aspx?SpeciesID=468, Revision Date: 1/8/2020, Peer Review Date: 12/18/2013, Access Date: 2/16/2021
3. National Marine Fisheries Service (2020) Fisheries of the United States, 2018. U.S. Department of Commerce, NOAA Current Fishery Statistics No. 2018 Available at: https://www.fisheries.noaa.gov/ national/commercial-fishing/fisheries-united-states-2018
4. FAO 2005-2021. Cultured Aquatic Species Information Programme. Oreochromis niloticus. Cultured Aquatic Species Information programme. Text by Rakocy, J.E. In: FAO Fisheries Division [Online]. Rome. Update 18 February 2005. [Cited 16 February 2021]. http://www.fao.org/fishery/culturedspecies/Oreochromis_niloticus/en

A summary of marketing and production barriers to walleye aquaculture production in Illinois and Indiana as determined during the first Walleye Aquaculture Working Group workshop.

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