Thaw before using. Do not refreeze before cooking. These delicate boneless morsels may be used in appetizers, salads, and chowders or they may be marinated or poached for use in a special entrée. Use walleye/pickerel cheeks in any recipe calling for scallops or one of the following:

Stir Fry:

454 g (1lb) walleye/pickerel cheeks in 25-40 ml (2-3 tbsp) hot oil flavored with a few drops of sesame oil 5 ml (1tsp) shredded fresh ginger for 3-4 minutes. Add 250ml (1 cup) each of snow peas and bean sprouts and 10 ml (2 tsp) each of light soy sauce and Chinese cooking wine. Cook together 2-3 minutes until done.

Sauté:

454 g (1lb) walleye/pickerel cheeks in 25-40 ml (2-3 tbsp) melted butter for 3-4 minutes until done. Season lightly with salt and pepper and serve with melted butter (flavoured with garlic or your favorite herbs).

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