A simple dish for the fall when the water is ice-cold and the walleye tastes really fresh. It is just as good made with catfish or any firm, white-fleshed fish. But then I also like it with trout.

This beautiful preparation is a favorite during select seasons, at Iven's On The Bay, in the heart of the Brainerd Lakes Area of Minnesota, home base for In-Fisherman.

The dipping sauce is the key to this simple and distinctive way to accent your fish with Asian flavors. Works with any white-fleshed fish--walleye, perch, pike, crappie--and is so delicious!

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.