How much meat do you get from a walleye?

When it comes to the amount of meat you can get from a walleye, it really depends on the size of the fish. I personally have experience in cutting out the cheek meat from larger walleye, and I can tell you that it does make a difference in the overall yield. However, I must admit that I haven’t specifically measured the yield of individual walleye, but rather the entire amount of walleye I process.

From my observations, the yield of walleye meat can range from around 28% to 34%. This means that if you have a 10-pound walleye, you can expect to get approximately 2.8 to 3.4 pounds of meat. Of course, this is just an estimate and can vary depending on factors such as the fish’s overall condition and how it is processed.

Now, let’s talk about the cheek meat, which is often considered a delicacy by many walleye enthusiasts. When I cut out the cheek meat from a large walleye, I find that it adds a significant amount to the overall yield. The cheeks are relatively small, but they are packed with delicious and tender meat.

To extract the cheek meat, I carefully make an incision just below the eye and cut along the cheekbone. The cheek meat is then easily separated from the rest of the head. It’s important to note that this technique is mainly applicable to larger walleye, as the cheeks of smaller fish may not yield as much meat.