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jiggin 4 fun

"CHEEKS"

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Have any of you ever heard of this?

I found an old newspaper clipping that explains

"How to fillet a fish" and at the end it says this

Step 7: Cutting out the cheeks is the next important

step. Few fishermen know that cheeks are the filet mignon

of the fish. Though small, they're tastey & well worth saving.

Step 8: Slice into cheek in front of the gills then

"scoop out" meat with blade,peeling away skin.

Repeat on other side. Many fishermen save cheeks until

they have accumulated enough for a real gourmet's delight"

Am I the only one who didn't know about this?

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We used to do this on a few of the larger walleyes that were kept up in Canada back in the day. They were definitely tasty morsels. I don't think it's as common as it used to be since you don't get much meat off typical slot fish and the larger fish are typically C&R...

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I save the cheeks from all my walleyes and accumulate them in a ziplock bag. (Keep as much air out as possible and put them in soaking wet to avoid freezer burn) Then once I have enough for a meal I saute them in butter or olive oil with garlic and onions and toss it together with angel hair pasta. Absolutely delicious.

The other thing I will do sometimes if I want to eat them right away is coat them the same way as I do the fillets and fry them in oil before I put the fillets in - it's a good way to test to make sure the oil is hot enough.

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I agree, the cheeks are very good. I cooked at a catering place in college and one time we ordered walleye cheeks. They came from Canada and were $7-$8 a pound. I was a bit sceptical, but they were in fact walleye cheeks.

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I agree that they have the same texture and taste of scallops. They are very tasty. Mmmmmmmmmmmm cheeks. grin.gif

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Maybe my palate isn't as refined as the rest of you guys but I never really got the "Cheek" thing. Sure they taste fine. I cut mine out only because it's there and uses a bit more of the fish. I can't tell the taste difference at all but the texture is a bit rubbery. The rest of my family avoids them. I just don't get it. I'm not a diehard walleye fanatic either. I'd rather catch Pike and Muskies for the pull and crappies for the action and they eat great. Walleye meat is exceptional but to call the cheeks the filet mignon.........I don't get it. Some kind of elitist Minnesota thing or something. saw that the poster said skin it. Is that what everyone else does and I've been doing it wrong all these years, thus the rubbery texture. Yea, I didn't grow up here. But then I think cajun blackened catfish is fantastic!!!!!! Go figure.

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Im with the last poster.. Nothing against em one bit, as I do enjoy eating em! I consider the cheeks 2b alittle more on the chewy side but not nearly as moist as a 17 in filet when properly fried.

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Quote: saw that the poster said skin it

What I got from it was to cut into the cheek

and flip it up , still attached to the fish

and pull the meat off

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cheeks are great but you guys forgot about the breast plate. fry it fins and all and suck the meat off the bone. now i'm hungry to bad i return all the bigger eye's back to the water.

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Fresh water Scallops ? well . . . kinda

I tend to consider them more as the Minnesota version of Rocky Mountain Oysters.

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try wrapping them in bacon

hold together with tooth picks

put them on the grill or pan fry

tasty that way

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Quote:

Fresh water Scallops ? well . . . kinda

I tend to consider them more as the Minnesota version of Rocky Mountain Oysters.


Hmm that's an odd comparison since Rocky Mountain oysters are bull balls.

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Quote:

try wrapping them in bacon

hold together with tooth picks

put them on the grill or pan fry

tasty that way


Now that sounds awesome.

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Cheeks - ok I guess - only reason I like them is they get done quick and I can steal them out of the pan before the rest of the fish is done.

breast plate - ish - don't like

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Quote:

I only eat cheeks. I just throw the rest in the garbage.


Dude, cmon you should respect the resources and practice "Cheek & Release" grin.gif

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Ok, all of you with "cheek" recipies listen up. Make a batch of cheeks and bring 'em to my house and I will decide if they are good or not! grin.gif

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If you don't cut out the cheeks of your walleyes and sauger, you're missing out on the best part! We always 'set them aside' and fry them up a few at a time while we're cooking - chef's treat! (they never make it into the house)

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