Good for a hearty winter supper on, say, a Sunday night after a day on the ice. Works well with walleye, catfish, panfish, or any other firm fish.

These cakes are every bit the equal of the finest crab cake, perhaps, even more distinctive. This is a particularly fine way to use frozen walleye.

One of Chef Tom Kavanaugh's favorites with walleye. Bass works, too, and so do pike and large panfish. It's a colorful and delicious recipe fit for the fish you keep this fall.

Give your walleye fillets that south-of-the-border taste. Tortilla chips, chili powder, lime juice, salsa--Olé!

"In-Fisherman Editor In Chief Doug Stange joined me to do part of a television shoot and asked me to do several shore-lunch preparations the way I like to cook outdoors. He insisted, though, that the preparations be something that could be done at home so we could include that in this article." -Chef Lucia Watson