FishUSA.com Fishing Tackle

Author Topic: Cheek meat  (Read 2472 times)

crappieslayer35

  • Jr. Member
  • **
  • Posts: 35
Cheek meat
« on: Mar 31, 2012, 04:06 PM »
Who eats cheek meat from walleye and do you remove the skin. Is it better than the rest of the meat IYO?

Bodeen

  • Jr. Member
  • **
  • Posts: 221
Re: Cheek meat
« Reply #1 on: Mar 31, 2012, 04:23 PM »
I eat cheeks and I usually just pare the piece out of the cheek, then the skin peels off rather nicely.  I am not too impressed with it, but I am saving them all together this year so I can make one big batch of them when I cook them and can get a better idea.

Flintlocker

  • Jr. Member
  • **
  • Posts: 14
Re: Cheek meat
« Reply #2 on: Mar 31, 2012, 05:55 PM »
We fight over it.  It has a different texture, kinda like a scallop.  Once you dig it out, the skin usually comes right off.

Bodeen

  • Jr. Member
  • **
  • Posts: 221
Re: Cheek meat
« Reply #3 on: Mar 31, 2012, 08:26 PM »
Do you fillet it down on the bigger cheeks, or just cook them all how they are?

Flintlocker

  • Jr. Member
  • **
  • Posts: 14
Re: Cheek meat
« Reply #4 on: Apr 01, 2012, 06:27 AM »
We just eat them as they come off.  Honestly, until a walleye gets to 18 or 20", they aren't much more than a bite.  I've never eaten one that was so big I had to cut it in half to eat it.  (or maybe I just have a big mouth).

crappieslayer35

  • Jr. Member
  • **
  • Posts: 35
Re: Cheek meat
« Reply #5 on: Apr 01, 2012, 12:06 PM »
Thanks for the replies guys, I'll have to start saving those cheeks never knew of this before.

popnfish

  • Jr. Member
  • **
  • Posts: 193
Re: Cheek meat
« Reply #6 on: Apr 03, 2012, 08:14 AM »
there usually is a nice chunk left in both sides of the forehead too.

fishinator

  • Jr. Member
  • **
  • Posts: 452
Re: Cheek meat
« Reply #7 on: Apr 04, 2012, 06:02 PM »
I have also heard of people eating the throat latch.

Big Lumpy

  • Jr. Member
  • **
  • Posts: 40
  • Was that a Rooster?
Re: Cheek meat
« Reply #8 on: Apr 05, 2012, 09:25 AM »
it's very easy to remove the cheek meat especially if you are using an electric fillet knife. If you start back on the cheek and cut towards the "nose" and stop short of cutting the entire piece out.  (basically you are creating a flap) and then while still attached grab the meat and tear it off of the skin. Flintlocker is right, they definitely have a different texture. if you fry them separately they are great. I might try sauteing them in butter next time. 

anyway I have also cut the "throat" meat out as well. there is a lot of nice meat there but with those I suggest eating right away as you have to basically cook them with the skin on and pick out the meat. 

 



Iceshanty | MyFishFinder | MyHuntingForum
Contact | Disclaimer | Sponsor
© 2004- MyFishFinder.com
All Rights Reserved.