A perfectly blackened walleye fillet meets a rich Creole cream sauce, all served over a bed of creamy grits. Watch as I break down the recipe step by step for a dish packed with bold flavors.

Filleting a walleye is just the start! Learn how to maximize your catch by saving walleye cheeks and wings, plus get easy cooking tips for these delicious cuts.

In the vast waters of Minnesota and much of the northern Midwest, a white-fleshed fish with a delicate flavor reigns supreme ...

Cooking “en papillote” in paper is a classic French method that creates moist and tasty fish every time. I like to use this ...

For outdoor folks who fish and hunt, it’s time to check the freezer. Ground venison, elk or venison backstraps, pheasant breasts, rabbit legs, squirrel tenders, wild duck, goose, wild hog, walleye ...