What is a Walleyed Pike?

Walleyed pike, more commonly known as yellow walleye or just walleye, is a freshwater fish found in the northern United States and much of Canada. It typically grows to about 2.5 feet (75 cm) in length and usually weighs around 15 pounds (6.8 kg). It is olive or yellow in appearance with darker coloration on its sides and lighter shades on its underside.

The mouth of the fish is large and filled with sharp teeth. Those sharp teeth are used to hunt its prey, which can include catfish, frogs, snails crayfish and even small mammals if the opportunity presents itself. The walleyed pike formerly shared its habitat with the blue walleye, but that species is now thought to be extinct. It is believed to have either been the victim of overfishing.

The fish spawns every year, leaving large nests that can number in the tens of thousands. The large nests ensure that at least some of the eggs hatch even when others are eaten by other fish or destroyed by rough waters or poor weather. If the fish makes it to adulthood it can live upwards of 20 years, slowly growing throughout its entire life. The walleyed pike can thrive in a wide variety of water conditions, but most are found in lakes and other large bodies of water. It prefers shallow waters with cooler temperatures and slight turbidity. It is nocturnal and is most often seen during the early morning hours hunting for food.

Substantial populations of the fish can be found in the Great Lakes area and along the Allegheny Mountains. Walleye are incredibly popular sport fish and entire industries are supported by Walleyed pike fishermen looking for specialized lures, rods and other gear that can help them catch as many of the fish as possible.

The popularity of the walleyed pike has led it to be farmed extensively throughout the United States. These farms don't farm the fish for food though, instead they create large populations that are then taken and used to fill lakes for game fishing. Such programs have artificially extended the natural habitat of the fish. Not native to the western states of America, it is now found in most of the western part of the country except California. While the fish can be bought in stores for consumption, most who eat the fish caught it themselves. Once caught it can be prepared in a number of ways. Recipes for broiled, baked and pan-friend walleye are common.

A Walleyed Pike, commonly known simply as Walleye, is a freshwater fish native to Northern America. It's not actually a pike but a member of the perch family. Walleyes are prized for their excellent taste and are a popular target for anglers. They are identifiable by their olive and gold coloring and their distinctive, reflective eyes which give them their name.

The term 'walleyed' refers to the fish's unique eye appearance. Walleyes have a layer of pigment called the tapetum lucidum, which reflects light and aids their vision in low-light conditions. This feature causes their eyes to appear white or glassy, which is particularly noticeable in the dark and is an adaptation for their predatory lifestyle in murky waters.

Walleyed Pike are found in freshwater bodies across North America, particularly in the Great Lakes, the Mississippi River basin, and up into Canada. They thrive in cool, moderately deep, and clean waters with plenty of food sources. They are also stocked in non-native areas by fishery programs to support recreational fishing industries.

Walleyed Pike are opportunistic predators with a diet that primarily consists of smaller fish. Their menu includes yellow perch, minnows, and other small to medium-sized fish. They have also been known to eat crayfish, worms, and insects. Their sharp teeth and excellent night vision make them formidable nocturnal hunters.

On average, Walleyed Pike can grow to about 30 inches in length and weigh around 10 pounds, although some individuals can exceed this size. The largest recorded Walleye, according to the International Game Fish Association, weighed 25 pounds and was caught in Tennessee in 1960.

Yes, Walleyed Pike are considered one of the best-tasting freshwater fish. Their flesh is white, flaky, and mild in flavor, which makes them highly sought after by both recreational anglers and commercial fisheries. They can be prepared in a variety of ways, including frying, baking, and grilling, and are a staple in many regional cuisines.