Pickerel (Walleye, Doré)
Known in Europe as «Sandre», or walleye, pickerel is a
freshwater, white fish found in abundance in lakes and rivers all
over Quebec as well as in Scandinavia, England and continental
Europe.
Pickerel (walleye) is a lean, white fish. Unlike perch, it has two dorsal fins rather than one. The yellow walleye and the black walleye found in our waters can weigh two to five kilos.
You will find whole, fresh or frozen pickerel (walleye) in your METRO fishmonger's display.
- Pickerel can be prepared many ways, it is excellent oven-baked, grilled, poached, steamed, en papillote, pan fried, sautéed or deep-fried.
- It is very versatile and, like all other delicate fish, the flavour of pickerel is best appreciated in simple recipes that do not mask its delicate taste and texture.
Click here for more useful tips and suggestions on cooking methods
There are many delicious ways to cook pickerel (walleye) and your METRO fish expert has it on hand twelve months of the year.
 Oriental Marinated Walleye Fillets |
 Italian Style Pickerel Fillets |
 Pickerel Fillets with Swiss chard |
 Tomato pickerel fillets |
 Pepper Tarragon Walleye Fillets |
Click here and discover our delicious pickerel (walleye) recipes !
Pickerel is a lean fish and, as such, quite easy to
digest. We recommend steaming or poaching if you wish to
maintain the low fat content of the fish.
Like most fish, pickerel is an excellent source of high quality
protein and is rich in vitamins A and B12, niacin, calcium,
phosphorus and potassium.
Fresh fish is best eaten as soon as possible after purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh pickerel (walleye)
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2 to 3 days
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4 to 6 months
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Cooked pickerel (walleye)
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1 to 2 days
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