If fishing was entirely "catch and release" I'd take up bowling.  I like to eat fish.  While I enjoy the catching part, it's the eating (and cooking) part that I most excites me. 

Occasionally, I'll eat a large walleye.  I prefer to eat small fish, but once in awhile I find myself looking at big tough chunks of fish meat and wondering how I should prepare them to make them less tough when on the plate.

So, any tricks to cooking old tough fish -- either in canoe country or in a kitchen -- will be much appreciated. 

Please, no lectures on why I should throw the big ones back!  I usually do...

prouboy