Love me some walleye too, but you gotta get the fillets just the right thickness/not thick. That's some good eating right behind panfish in my book. I have a friend that goes to Erie several times throughout the summer and I always con her out of a few fillets. I cut those in half thickness-wise because those knife guys on the charters cut them way thicker than they should be. Makes a huge difference in the taste of the meat, especially if cooking over charcoal in a basket.