jiggin 4 fun Posted February 13, 2007 Share Posted February 13, 2007 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 thisStep 7: Cutting out the cheeks is the next importantstep. Few fishermen know that cheeks are the filet mignonof 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 untilthey have accumulated enough for a real gourmet's delight"Am I the only one who didn't know about this? Link to comment Share on other sites More sharing options...
ERdeerhunter Posted February 13, 2007 Share Posted February 13, 2007 We take the cheeks out of all our walleyes, they are very good. Link to comment Share on other sites More sharing options...
sticknstring Posted February 13, 2007 Share Posted February 13, 2007 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... Link to comment Share on other sites More sharing options...
RandyR Posted February 13, 2007 Share Posted February 13, 2007 It is definitely worth it, they taste like scallops. Link to comment Share on other sites More sharing options...
Eric Wettschreck Posted February 13, 2007 Share Posted February 13, 2007 I really like them. They taste just like fish cheeks. Link to comment Share on other sites More sharing options...
Ebiz Posted February 13, 2007 Share Posted February 13, 2007 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. Link to comment Share on other sites More sharing options...
fisherking01 Posted February 13, 2007 Share Posted February 13, 2007 That's the first thing kids and wife look for when we have a fish fry. They are very good. Link to comment Share on other sites More sharing options...
big musk411 Posted February 13, 2007 Share Posted February 13, 2007 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. Link to comment Share on other sites More sharing options...
Bartz Posted February 13, 2007 Share Posted February 13, 2007 I agree that they have the same texture and taste of scallops. They are very tasty. Mmmmmmmmmmmm cheeks. Link to comment Share on other sites More sharing options...
art Posted February 13, 2007 Share Posted February 13, 2007 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. Link to comment Share on other sites More sharing options...
BendnSend Posted February 13, 2007 Share Posted February 13, 2007 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. Link to comment Share on other sites More sharing options...
hawkeye43 Posted February 13, 2007 Share Posted February 13, 2007 They are the best. Link to comment Share on other sites More sharing options...
jiggin 4 fun Posted February 13, 2007 Author Share Posted February 13, 2007 Quote: saw that the poster said skin itWhat I got from it was to cut into the cheekand flip it up , still attached to the fishand pull the meat off Link to comment Share on other sites More sharing options...
Catfishunter Posted February 14, 2007 Share Posted February 14, 2007 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. Link to comment Share on other sites More sharing options...
Desperado Posted February 14, 2007 Share Posted February 14, 2007 Fresh water Scallops ? well . . . kindaI tend to consider them more as the Minnesota version of Rocky Mountain Oysters. Link to comment Share on other sites More sharing options...
loejay Posted February 14, 2007 Share Posted February 14, 2007 try wrapping them in bacon hold together with tooth picksput them on the grill or pan frytasty that way Link to comment Share on other sites More sharing options...
Black_Bay Posted February 14, 2007 Share Posted February 14, 2007 Quote:Fresh water Scallops ? well . . . kindaI 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. Link to comment Share on other sites More sharing options...
BobT Posted February 14, 2007 Share Posted February 14, 2007 Quote: I really like them. They taste just like fish cheeks. I love it!! Link to comment Share on other sites More sharing options...
Augusta Posted February 14, 2007 Share Posted February 14, 2007 Quote:try wrapping them in bacon hold together with tooth picksput them on the grill or pan frytasty that way Now that sounds awesome. Link to comment Share on other sites More sharing options...
toughguy Posted February 14, 2007 Share Posted February 14, 2007 I only eat cheeks. I just throw the rest in the garbage. Link to comment Share on other sites More sharing options...
dirtking Posted February 14, 2007 Share Posted February 14, 2007 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 Link to comment Share on other sites More sharing options...
Ebiz Posted February 14, 2007 Share Posted February 14, 2007 Quote: I only eat cheeks. I just throw the rest in the garbage. Dude, cmon you should respect the resources and practice "Cheek & Release" Link to comment Share on other sites More sharing options...
reelguy Posted February 14, 2007 Share Posted February 14, 2007 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! Link to comment Share on other sites More sharing options...
LeRoy_Metz Posted February 14, 2007 Share Posted February 14, 2007 best part of a walleye Link to comment Share on other sites More sharing options...
StCroixNewB Posted February 15, 2007 Share Posted February 15, 2007 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) Link to comment Share on other sites More sharing options...
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