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Premiere Fish from Pristine Waters. Buy it here.

 

RED LAKE FISHERY WILL BE CLOSED JULY 1st THROUGH JULY 9th. ORDERS PLACED DURING THAT TIME WILL SHIP ON JULY 10th.

THE FRESHEST FISH, THE MOST POSITIVE OUTCOMES

Our mission is to sustainably manage, harvest, and prepare superior quality wild fish products, inspired by our Native American culture, and deliver them directly to your doorstep. Our products are purchased and shipped daily, so our customers are able to enjoy the highest-quality fish products available anywhere on earth. Enjoy Walleye, Yellow Perch, Crappie, Northern, Smoked White Fish, and more.

We hope you'll enjoy browsing through our website. We are proud of what we do and encourage you to contact us if we can be of service.

FEATURED PRODUCTS

  • Walleye 5lb Box - Fresh Frozen
    Walleye 5lb Box - Fresh Frozen

    $69.95

    Order
  • Walleye Cheeks 3lb Box - Fresh Frozen
    Walleye Cheeks 3lb Box - Fresh Frozen

    $56.85

    Order
  • Walleye Fingers 5lb Box - Fresh Frozen
    Walleye Fingers 5lb Box - Fresh Frozen

    $64.95

    Order
  • Walleye 11lb Box - Fresh Frozen
    Walleye 11lb Box - Fresh Frozen

    $153.89

    Order

RED LAKE FISHERY BLOG

Grilled Walleye with Rosemary and Lemon

Grilled Walleye with Rosemary and Lemon

Directions: Prepare a charcoal or gas grill. The fire should be medium-hot and the grill rack should be about 4 inches from the heat source. Rinse the walleye fillets and pat dry with paper towels. In a small dish whisk together the lemon juice and olive oil. Place several sprigs of rosemary into the cavity of the fillets. Season the fillets with salt and pepper. Grill or broil the walleye about 5 minutes per side, basting several times with the lemon juice and oil. The fish is done when the flesh is white and flaky and an instant read thermometer reads 145 degrees. Discard the rosemary. Plate in either 2 or 4 servings. Drizzle the fillets with the remaining lemon mixture, season with salt and pepper, and garnish with chopped parsley and lemon wedges. 

10 Sep

Sauteed Walleye with Tarragon

Sauteed Walleye with Tarragon

Pat the fish fillets dry with a paper towel and season them on the flesh side with salt and pepper. Sprinkle with fresh tarragon and press it lightly into the flesh to help it stick. Heat a large nonstick skillet over medium flame and melt the butter in the pan, swirling to coat. Place the fillets seasoned side down in the pan, tilting it to make sure the butter surrounds the fillets, and cook for about 3 minutes. Gently flip the fillets (having the skin on helps keep them from breaking up) and cook on the second side until the fish is just cooked through, about 2 minutes. Plate and serve immediately with lemon wedges, if you’re using them. 

09 Sep

FACEBOOK FEED

THE FISHERY’S BLOG
Grilled Walleye with Rosemary and Lemon
Grilled Walleye with Rosemary and Lemon

Directions: Prepare a charcoal or gas grill. The fire should be medium-hot and the grill rack should be about 4 inches from the heat source. Rinse the walleye fillets and pat dry with paper towels. In a small dish whisk together the lemon juice and olive oil. Place several sprigs of rosemary into the cavity of the fillets. Season the fillets with salt and pepper. Grill or broil the walleye about 5 minutes per side, basting several times with the lemon juice and oil. The fish is done when the flesh is white and flaky and an instant read thermometer reads 145 degrees. Discard the rosemary. Plate in either 2 or 4 servings. Drizzle the fillets with the remaining lemon mixture, season with salt and pepper, and garnish with chopped parsley and lemon wedges. 

Read More
Sauteed Walleye with Tarragon
Sauteed Walleye with Tarragon

Pat the fish fillets dry with a paper towel and season them on the flesh side with salt and pepper. Sprinkle with fresh tarragon and press it lightly into the flesh to help it stick. Heat a large nonstick skillet over medium flame and melt the butter in the pan, swirling to coat. Place the fillets seasoned side down in the pan, tilting it to make sure the butter surrounds the fillets, and cook for about 3 minutes. Gently flip the fillets (having the skin on helps keep them from breaking up) and cook on the second side until the fish is just cooked through, about 2 minutes. Plate and serve immediately with lemon wedges, if you’re using them. 

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Saucy Perch Bake
Saucy Perch Bake

Set oven for 400 degrees. Cover bottom of baking dish with lemon and onion slices. Sprinkle lightly with salt and pepper. Lay fillets on top. Cover. Bake 20 minutes. Remove cover, combine remaining ingredients, spread over top. Broil 3" below heat until browned.  

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