kypaddler wrote on Nov 23^rd, 2009 at 2:32pm:

What's better: Walleys or smallies cooked ..... Or peppered venison loin seared.... -- kypaddler

They both sound pretty darn good to me!!! As deer season winds down I start daydreaming about camping and fishing again.

On aging...ok if you can control the time at temp(keep it from freezing/thawing/freezing or keep it cool enough, 40F to 50F) I do all my own processing, lots of debate on this topic but back to fish..

I was on a walleye charter on the Detroit River, and the captain (who has thousands of walleye go into his live well each year and spend a few years in the pro tournaments) did cut just below the gills to bleed the fish. Then pumped in fresh water before returning to the slip.