Spring is full of firsts…from the no color of winter to the first color of spring as it makes itself available, one step at a time.
First Saturday in May opens the possibility, for the first taste (since last spring ), of the tastiest fresh water fish in my view. The flaky flesh of the walleye pike, broiled or fried rivals ocean haddock in its white appearance, texture and taste, as it crosses your palette.
A bump on the head, and a swipe of the knife, it doesn’t get any fresher from eating to ate.
Caught up in our first taste of walleye for the season…
luvin life on the lake…usny.