1
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Is it too like dramatic for some

2
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viewers to see a needle?

3
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Public broadcasting just is

4
00:00:05,610 --> 00:00:06,529
very...

5
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You go by the most

6
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profit?

7
00:00:10,370 --> 00:00:13,549
Is that just like a

8
00:00:13,550 --> 00:00:14,709
part of like...

9
00:00:14,710 --> 00:00:16,148
You gotta guarantee your funding so

10
00:00:16,149 --> 00:00:17,949
you can't make people do...

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What was the claim to most people

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doing this? Yeah, I don't know.

13
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Oh, I really don't need a needle.

14
00:00:23,890 --> 00:00:24,890
I don't want to anymore.

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That's one of those

16
00:00:37,600 --> 00:00:40,859
things where no one is going to

17
00:00:40,860 --> 00:00:42,759
call in and say, oh

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I love seeing that needle on there,

19
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but someone might say I didn't like

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00:00:46,920 --> 00:00:47,920
it.

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00:00:48,860 --> 00:00:50,039
Alright, I'm flying a little bit of

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flying here.

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You good whenever.

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Don't worry about the boat though.

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00:01:49,480 --> 00:01:51,340
Hopefully it's waterproof too.

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We're ready whenever you are

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so just give us a second.

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Sounds good

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Right now, the framing, you're going

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to get a lot of this table in the

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foreground.

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So if we kind of frame it

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up.

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I don't know if we're just bad at

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cropping, if we need to. Yeah, it's

36
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4K.

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Yeah.

38
00:02:21,160 --> 00:02:22,259
You're good.

39
00:02:22,260 --> 00:02:23,260
Awesome.

40
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So these are

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00:02:32,130 --> 00:02:34,509
a Chippewa strain of walleye.

42
00:02:34,510 --> 00:02:36,189
So they have, just coming from this

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region, they have been

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00:02:38,090 --> 00:02:39,549
domesticated for a number of

45
00:02:39,550 --> 00:02:41,109
generations. So they are technically

46
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known as a domesticated

47
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strain.

48
00:02:44,430 --> 00:02:46,889
But here, this was

49
00:02:46,890 --> 00:02:48,770
a cohort.

50
00:02:50,109 --> 00:02:51,969
Was probably about a

51
00:02:51,970 --> 00:02:53,789
two-year-old fish,

52
00:02:53,790 --> 00:02:55,889
so a little bit

53
00:02:55,890 --> 00:02:57,649
slightly slower of growth than what

54
00:02:57,650 --> 00:02:58,889
we're used to.

55
00:02:59,930 --> 00:03:01,469
But you always kind of have that

56
00:03:01,470 --> 00:03:02,889
tapering. You have your

57
00:03:02,890 --> 00:03:04,289
fastest-growing fish, and then you

58
00:03:04,290 --> 00:03:05,749
have your ones that grow a little

59
00:03:05,750 --> 00:03:06,750
slower.

60
00:03:07,950 --> 00:03:09,969
So with a walleye,

61
00:03:09,970 --> 00:03:11,829
the main pieces of meat that we

62
00:03:11,830 --> 00:03:14,189
use are just the two filets,

63
00:03:14,190 --> 00:03:15,449
so the best way to start.

64
00:03:16,790 --> 00:03:18,429
Just get right behind the gill.

65
00:03:18,430 --> 00:03:20,289
I like to angle it a little bit up

66
00:03:20,290 --> 00:03:22,069
towards the head of the fish,

67
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because there is a good amount of

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meat right in this pocket that's

69
00:03:25,330 --> 00:03:26,330
often missed.

70
00:03:27,730 --> 00:03:30,229
So you get that angle down

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00:03:30,230 --> 00:03:31,230
to the spine.

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00:03:34,210 --> 00:03:36,229
And work your way down the spine.

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00:03:43,460 --> 00:03:45,220
Just as flat as possible.

74
00:03:47,460 --> 00:03:50,339
Then once you make it to

75
00:03:50,340 --> 00:03:52,279
the top of this fan, I like to

76
00:03:52,280 --> 00:03:54,199
punch all

77
00:03:54,200 --> 00:03:56,019
the way through, then

78
00:03:56,020 --> 00:03:57,699
keeping your knife flat,

79
00:03:59,180 --> 00:04:00,180
working your way.

80
00:04:02,190 --> 00:04:03,410
Down through the edge of the tail.

81
00:04:09,020 --> 00:04:11,239
In general, probably our fastest

82
00:04:11,240 --> 00:04:12,899
growing fish are going to reach

83
00:04:12,900 --> 00:04:15,979
about this size in

84
00:04:15,980 --> 00:04:16,980
15 months.

85
00:04:19,130 --> 00:04:20,929
We have plenty of these fish left

86
00:04:20,930 --> 00:04:21,989
from this cohort.

87
00:04:23,350 --> 00:04:25,069
With just a couple fish tanks, we

88
00:04:25,070 --> 00:04:27,069
have to kind of

89
00:04:27,070 --> 00:04:29,029
be very strategic about

90
00:04:29,030 --> 00:04:30,949
our bio plan, make sure we have

91
00:04:30,950 --> 00:04:32,749
enough fish to support our plants

92
00:04:32,750 --> 00:04:34,789
that make sure they're providing

93
00:04:34,790 --> 00:04:35,790
enough nutrients.

94
00:04:37,890 --> 00:04:39,989
So I know there's some people who

95
00:04:39,990 --> 00:04:41,469
cut right through the ribs and then

96
00:04:41,470 --> 00:04:43,409
take the ribs off after.

97
00:04:43,410 --> 00:04:44,769
Are you more of a carp around the

98
00:04:44,770 --> 00:04:44,969
ribs?

99
00:04:44,970 --> 00:04:46,709
I'm more of a carver on the ribs

100
00:04:46,710 --> 00:04:48,769
when I don't have an electric

101
00:04:48,770 --> 00:04:49,789
knife.

102
00:04:49,790 --> 00:04:51,169
Otherwise, if it was an electric

103
00:04:51,170 --> 00:04:52,529
knife you'd just buzz right through

104
00:04:52,530 --> 00:04:54,469
that and then work your way

105
00:04:54,470 --> 00:04:55,709
around the ribs. You can do it quite

106
00:04:55,710 --> 00:04:57,409
a bit faster, especially if you're

107
00:04:57,410 --> 00:04:58,910
doing this in a commercial setting.

108
00:05:01,010 --> 00:05:02,869
The way we're getting these filets

109
00:05:02,870 --> 00:05:04,869
done right here would be too

110
00:05:04,870 --> 00:05:05,499
slow.

111
00:05:05,500 --> 00:05:07,589
So that's a beautiful piece of wood.

112
00:05:07,590 --> 00:05:09,589
Yep, yeah, we try to,

113
00:05:09,590 --> 00:05:11,849
and we do a little bit of a purge,

114
00:05:11,850 --> 00:05:14,629
too, and no food beforehand,

115
00:05:14,630 --> 00:05:16,929
and then once they're dispatched,

116
00:05:16,930 --> 00:05:18,309
we put them in a little water and

117
00:05:18,310 --> 00:05:20,409
then you're just left with perfect

118
00:05:20,410 --> 00:05:22,329
white flaky piece of meat.

119
00:05:22,330 --> 00:05:24,269
And then the only bones on this

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00:05:24,270 --> 00:05:26,209
filet are going to be right here

121
00:05:26,210 --> 00:05:27,149
on that walleye.

122
00:05:27,150 --> 00:05:29,389
So generally you just do a y-cut.

123
00:05:29,390 --> 00:05:30,869
There are pin bone machines that you

124
00:05:30,870 --> 00:05:31,870
can take care of that.

125
00:05:33,060 --> 00:05:34,619
But quite expensive, you need to

126
00:05:34,620 --> 00:05:35,979
reach a certain economy of scale to

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00:05:35,980 --> 00:05:36,819
get there.

128
00:05:36,820 --> 00:05:38,919
So, this would be a great

129
00:05:38,920 --> 00:05:40,880
filet for the frying pan.

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00:05:42,040 --> 00:05:43,059
And you just do the same thing on

131
00:05:43,060 --> 00:05:44,439
the other side.

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00:05:44,440 --> 00:05:46,859
And there are these

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00:05:46,860 --> 00:05:48,599
walleye that we have here today are

134
00:05:48,600 --> 00:05:50,479
probably just big enough where there

135
00:05:50,480 --> 00:05:51,959
are a couple kind of hidden pieces

136
00:05:51,960 --> 00:05:53,819
of meat that many walleye

137
00:05:53,820 --> 00:05:55,859
fishermen will be aware of,

138
00:05:55,860 --> 00:05:58,319
but maybe it will be news to

139
00:05:58,320 --> 00:05:59,320
some of us.

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00:06:00,940 --> 00:06:03,209
This is the famous YG.

141
00:06:03,210 --> 00:06:05,289
The walleye cheeks and

142
00:06:05,290 --> 00:06:07,149
also walleye wings.

143
00:06:08,430 --> 00:06:10,349
It's something I picked up at

144
00:06:10,350 --> 00:06:12,869
up in Eagle Lake in

145
00:06:12,870 --> 00:06:13,870
Canada.

146
00:06:16,660 --> 00:06:18,719
At a resort up there my family

147
00:06:18,720 --> 00:06:19,919
goes to,

148
00:06:21,100 --> 00:06:23,739
once a week they did a

149
00:06:23,740 --> 00:06:25,379
fry and they would bring out these

150
00:06:25,380 --> 00:06:27,339
walleye wings that end up

151
00:06:27,340 --> 00:06:30,439
being more of a sea foodie

152
00:06:30,440 --> 00:06:32,379
rather than that nice white

153
00:06:32,380 --> 00:06:33,459
flakey. It's a little bit different

154
00:06:33,460 --> 00:06:35,219
texture but a really nice piece of

155
00:06:35,220 --> 00:06:37,039
meat that you can get a

156
00:06:37,040 --> 00:06:39,039
good bite from on the bigger size of

157
00:06:39,040 --> 00:06:40,040
walleye.

158
00:06:41,450 --> 00:06:42,970
So how long is this fish?

159
00:06:44,090 --> 00:06:46,129
Um, this is probably...

160
00:06:48,960 --> 00:06:50,939
About a 16 or 17

161
00:06:50,940 --> 00:06:51,940
inch fish.

162
00:06:52,500 --> 00:06:54,339
It's a legal keeper for most of

163
00:06:54,340 --> 00:06:54,969
the state.

164
00:06:54,970 --> 00:06:57,229
In about a

165
00:06:57,230 --> 00:06:59,109
probably 1.5

166
00:06:59,110 --> 00:07:01,929
pound fish and

167
00:07:01,930 --> 00:07:04,069
we'd be hopefully harvesting

168
00:07:04,070 --> 00:07:05,829
we'd probably get

169
00:07:07,960 --> 00:07:09,679
Maybe about eight ounces worth of

170
00:07:09,680 --> 00:07:10,800
meat off of this fish.

171
00:07:13,700 --> 00:07:15,540
And those are ready to go.

172
00:07:17,640 --> 00:07:19,559
So you're not the first

173
00:07:19,560 --> 00:07:21,439
nor the last traditional to do it

174
00:07:21,440 --> 00:07:22,299
on a newspaper.

175
00:07:22,300 --> 00:07:23,159
Right.

176
00:07:23,160 --> 00:07:24,160
This rap is...

177
00:07:25,819 --> 00:07:27,639
I was going to go with

178
00:07:27,640 --> 00:07:30,299
a nice Wisconsin cutting

179
00:07:30,300 --> 00:07:32,179
board, but I figure it's true

180
00:07:32,180 --> 00:07:34,099
to the Wisconsin fish fry that it's

181
00:07:34,100 --> 00:07:35,639
right on newspaper.

182
00:07:36,780 --> 00:07:38,999
But the walleye

183
00:07:39,000 --> 00:07:40,999
wing, so the wall eye cheeks,

184
00:07:41,000 --> 00:07:42,939
you can pretty much filet

185
00:07:42,940 --> 00:07:45,059
them out right here.

186
00:07:45,060 --> 00:07:46,079
And you can feel it.

187
00:07:46,080 --> 00:07:47,919
You can see the little squishy piece

188
00:07:47,920 --> 00:07:50,059
of muscle that is more seafoody as

189
00:07:50,060 --> 00:07:52,209
well. And then

190
00:07:52,210 --> 00:07:54,109
right here are the walleye wings,

191
00:07:54,110 --> 00:07:55,969
so it's that space in between

192
00:07:55,970 --> 00:07:57,609
its two bottom fins.

193
00:07:57,610 --> 00:07:59,549
You can see there's a nice

194
00:07:59,550 --> 00:08:02,269
layer of meat right there, about a

195
00:08:02,270 --> 00:08:03,229
half inch.

196
00:08:03,230 --> 00:08:04,969
So you just try to cut around that

197
00:08:04,970 --> 00:08:06,929
and then you can fry the whole thing

198
00:08:06,930 --> 00:08:08,949
up and you kind of

199
00:08:08,950 --> 00:08:12,729
slurp the meat off the

200
00:08:12,730 --> 00:08:13,730
fins then.

201
00:08:16,890 --> 00:08:18,509
Can be a little bit easier if you

202
00:08:18,510 --> 00:08:20,209
have like a wire cutter or something

203
00:08:20,210 --> 00:08:21,210
honestly.

204
00:08:25,440 --> 00:08:27,239
This is a job that I have cut myself

205
00:08:27,240 --> 00:08:28,300
a couple times doing,

206
00:08:29,740 --> 00:08:32,359
so caution is

207
00:08:32,360 --> 00:08:33,869
suggested.

208
00:08:33,870 --> 00:08:35,449
So how old were you when you first

209
00:08:35,450 --> 00:08:36,879
started fileting your own fish?

210
00:08:36,880 --> 00:08:37,880
Oh

211
00:08:40,760 --> 00:08:41,760
Probably.

212
00:08:44,070 --> 00:08:45,489
Probably 15 or 16.

213
00:08:45,490 --> 00:08:47,769
I have so many memories of

214
00:08:47,770 --> 00:08:50,109
my dad doing it and I honestly,

215
00:08:50,110 --> 00:08:52,289
almost every time I'm fileting fish,

216
00:08:52,290 --> 00:08:54,609
I feel like my dad standing here.

217
00:08:54,610 --> 00:08:56,429
So it's definitely a cool connection

218
00:08:56,430 --> 00:08:58,989
piece and a cool kind of

219
00:08:58,990 --> 00:09:01,049
like family tie-in.

220
00:09:01,050 --> 00:09:03,769
And a good thing to know,

221
00:09:03,770 --> 00:09:04,770
man.

222
00:09:05,010 --> 00:09:06,589
A lot of fish end up being real

223
00:09:06,590 --> 00:09:08,509
similar with how

224
00:09:08,510 --> 00:09:09,669
you filet them.

225
00:09:09,670 --> 00:09:11,169
So knowing how to do a walleye, you

226
00:09:11,170 --> 00:09:13,229
can do so many other fish.

227
00:09:13,230 --> 00:09:14,730
And then this,

228
00:09:15,990 --> 00:09:18,029
there's a lot of goodness left

229
00:09:18,030 --> 00:09:19,369
over in this fish, even when you

230
00:09:19,370 --> 00:09:21,269
take out all the meat possible.

231
00:09:22,390 --> 00:09:24,309
You can use this for fish emulsion,

232
00:09:24,310 --> 00:09:26,669
turn it into plant nutrients.

233
00:09:26,670 --> 00:09:29,109
You could take these

234
00:09:29,110 --> 00:09:30,649
skins that are still on the filets,

235
00:09:30,650 --> 00:09:32,570
turn into fish leather.

236
00:09:33,610 --> 00:09:35,429
We could take the head, freeze

237
00:09:35,430 --> 00:09:37,049
dry it, turn in into a sort of pet

238
00:09:37,050 --> 00:09:39,449
treat. All things we are considering

239
00:09:39,450 --> 00:09:41,149
as we kind of scale up on the

240
00:09:41,150 --> 00:09:42,089
walleye side of things.

241
00:09:42,090 --> 00:09:42,989
But, uh...

242
00:09:42,990 --> 00:09:44,529
Don't have a use for it just now so

243
00:09:44,530 --> 00:09:46,289
it'll go into our compost pile and

244
00:09:46,290 --> 00:09:47,669
then we'll at least get some

245
00:09:47,670 --> 00:09:49,189
nutrients for plants out of it that

246
00:09:49,190 --> 00:09:50,190
way.

247
00:09:51,970 --> 00:09:52,970
Go on.

248
00:09:58,130 --> 00:10:00,829
And hold on one second.

249
00:10:00,830 --> 00:10:02,249
The worst is when I have to grab my

250
00:10:02,250 --> 00:10:03,129
dad's and like the best.

251
00:10:03,130 --> 00:10:03,779
Yeah.

252
00:10:03,780 --> 00:10:05,759
Yeah, there's not that's

253
00:10:05,760 --> 00:10:06,779
more of it.

254
00:10:06,780 --> 00:10:08,539
I am a quarterbacks coach.

255
00:10:08,540 --> 00:10:09,859
So that's always kind of a running

256
00:10:09,860 --> 00:10:11,699
joke when you get new quarterbacks.

257
00:10:11,700 --> 00:10:12,859
Oh, you got your left handed

258
00:10:12,860 --> 00:10:13,860
football today.

259
00:10:15,400 --> 00:10:17,539
No, it only become it becomes a

260
00:10:17,540 --> 00:10:19,599
right or left handed play knife

261
00:10:19,600 --> 00:10:21,279
right after the person's using it

262
00:10:21,280 --> 00:10:22,280
enough.

263
00:10:22,980 --> 00:10:23,980
Yeah, definitely.

264
00:10:30,400 --> 00:10:31,499
So there it is actually.

265
00:10:35,860 --> 00:10:37,759
About the best version of a walleye

266
00:10:37,760 --> 00:10:38,760
cheek.

267
00:10:40,840 --> 00:10:42,359
That I'm going to get, you know,

268
00:10:42,360 --> 00:10:43,539
there's a little bit more meat in

269
00:10:43,540 --> 00:10:45,299
there, but that's mostly what you

270
00:10:45,300 --> 00:10:46,300
get, that little chunk.

271
00:10:53,460 --> 00:10:55,779
This one's just slightly bigger,

272
00:10:55,780 --> 00:10:56,780
maybe quarter pound.

273
00:10:59,090 --> 00:11:01,009
And one of the main

274
00:11:01,010 --> 00:11:03,249
things that made

275
00:11:03,250 --> 00:11:05,509
us interested in

276
00:11:05,510 --> 00:11:07,529
this, we just went past some pigs on

277
00:11:07,530 --> 00:11:09,169
the property, which we give some

278
00:11:09,170 --> 00:11:10,390
extra produce to.

279
00:11:11,610 --> 00:11:13,269
But one of main things of walleye

280
00:11:13,270 --> 00:11:15,369
that we're really enticed by

281
00:11:15,370 --> 00:11:16,989
is that feed conversion.

282
00:11:18,290 --> 00:11:20,989
So fish in general are

283
00:11:20,990 --> 00:11:22,789
as close to a one-to-one feed

284
00:11:22,790 --> 00:11:25,609
conversion where you feed one pound.

285
00:11:25,610 --> 00:11:27,689
One pound of feed into this

286
00:11:27,690 --> 00:11:29,649
animal, and you get close to one

287
00:11:29,650 --> 00:11:31,669
pound of food for

288
00:11:31,670 --> 00:11:33,169
humans coming out of it.

289
00:11:33,170 --> 00:11:35,569
Whereas a cow is

290
00:11:35,570 --> 00:11:36,950
more like nine to one,

291
00:11:38,510 --> 00:11:40,369
pig is more five to

292
00:11:40,370 --> 00:11:42,229
one. Chicken, more like four to

293
00:11:42,230 --> 00:11:44,069
one so

294
00:11:44,070 --> 00:11:46,009
that just like taking advantage of

295
00:11:46,010 --> 00:11:47,229
your resources that you're putting

296
00:11:47,230 --> 00:11:49,049
into these and

297
00:11:49,050 --> 00:11:51,029
making sure you're getting food for

298
00:11:51,030 --> 00:11:52,429
people out of.

299
00:11:52,430 --> 00:11:54,070
It was the thing that we...

300
00:11:55,240 --> 00:11:57,579
Really like the idea of and

301
00:11:57,580 --> 00:12:00,459
these, so this fish you know

302
00:12:00,460 --> 00:12:02,439
pound and a half over

303
00:12:02,440 --> 00:12:04,639
the course of its life at

304
00:12:04,640 --> 00:12:06,579
max three pounds but

305
00:12:06,580 --> 00:12:08,379
probably it only ate probably about

306
00:12:08,380 --> 00:12:10,619
two pounds of

307
00:12:10,620 --> 00:12:12,419
feed throughout its life to get to

308
00:12:12,420 --> 00:12:14,239
this size all

309
00:12:14,240 --> 00:12:16,219
while we're we know exactly what

310
00:12:16,220 --> 00:12:18,079
type of feed it's in it's a healthy

311
00:12:18,080 --> 00:12:19,939
fish based high protein

312
00:12:19,940 --> 00:12:21,959
diet so

313
00:12:21,960 --> 00:12:23,299
we just know we're going to get

314
00:12:23,300 --> 00:12:25,469
really good filets out of it.

315
00:12:25,470 --> 00:12:28,009
And it's a healthy fish that

316
00:12:28,010 --> 00:12:30,309
has been stressed out a minimal

317
00:12:30,310 --> 00:12:31,730
amount throughout its life.

318
00:12:38,380 --> 00:12:39,499
But yeah, you can definitely see

319
00:12:39,500 --> 00:12:41,839
probably half

320
00:12:41,840 --> 00:12:43,739
your time or better with

321
00:12:43,740 --> 00:12:45,179
an electric filet knife here.

322
00:12:59,760 --> 00:13:01,219
And there again, that's a really

323
00:13:01,220 --> 00:13:03,119
nice piece

324
00:13:03,120 --> 00:13:04,120
of meat.

325
00:13:07,550 --> 00:13:08,829
It's not as interesting to go

326
00:13:08,830 --> 00:13:10,189
through these ones whenever I catch

327
00:13:10,190 --> 00:13:11,649
a walleye and I'm flaying it, I like

328
00:13:11,650 --> 00:13:13,509
to go through the stomach

329
00:13:13,510 --> 00:13:15,329
contents, see what it's eating,

330
00:13:15,330 --> 00:13:17,409
you know, if it's crayfish

331
00:13:17,410 --> 00:13:19,329
or more like leeches and

332
00:13:19,330 --> 00:13:20,529
you can kind of match the hatch when

333
00:13:20,530 --> 00:13:21,549
you're fishing.

334
00:13:21,550 --> 00:13:23,109
This, you're not going to find

335
00:13:23,110 --> 00:13:24,469
anything in its stomach so a little

336
00:13:24,470 --> 00:13:28,109
less interesting but these

337
00:13:28,110 --> 00:13:30,109
will, although these are feed

338
00:13:30,110 --> 00:13:31,369
trained and they've been eating feed

339
00:13:31,370 --> 00:13:33,419
their whole life, these will

340
00:13:33,420 --> 00:13:35,299
go back, if they were stocked

341
00:13:35,300 --> 00:13:37,299
into a pond or in someone's fish

342
00:13:37,300 --> 00:13:39,599
tank or stocked into a lake,

343
00:13:39,600 --> 00:13:42,519
these will back to

344
00:13:42,520 --> 00:13:44,799
preying on minnows, leeches,

345
00:13:44,800 --> 00:13:45,800
invertebrates.

346
00:13:59,750 --> 00:14:01,889
I like that the Chippewa strain of

347
00:14:01,890 --> 00:14:04,729
walleye really has a nice black

348
00:14:04,730 --> 00:14:06,509
top to the color and a nice gold

349
00:14:06,510 --> 00:14:07,510
bottom.

350
00:14:08,510 --> 00:14:09,989
One thing that I don't know if you

351
00:14:09,990 --> 00:14:12,049
guys have came across much in your

352
00:14:12,050 --> 00:14:13,989
studies of Wisconsin walleye

353
00:14:13,990 --> 00:14:16,389
and everybody involved,

354
00:14:16,390 --> 00:14:18,529
but have you ever heard of a

355
00:14:18,530 --> 00:14:20,089
blonde walleye?

356
00:14:20,090 --> 00:14:21,549
Yeah, it's really bright color.

357
00:14:21,550 --> 00:14:21,550
Right.

358
00:14:21,551 --> 00:14:23,129
Right, but it's like, you know, one

359
00:14:23,130 --> 00:14:24,609
in a thousand or something like that

360
00:14:24,610 --> 00:14:26,129
when people see it out of damn they

361
00:14:26,130 --> 00:14:27,229
make a big deal.

362
00:14:27,230 --> 00:14:28,849
We found that it's been about like

363
00:14:28,850 --> 00:14:30,889
one in one in a thousand of our

364
00:14:30,890 --> 00:14:33,169
walleye are that blonde walleye.

365
00:14:33,170 --> 00:14:35,169
It looks a little lighter,

366
00:14:35,170 --> 00:14:36,170
no different.

367
00:14:39,379 --> 00:14:41,439
But they just look different.

368
00:14:41,440 --> 00:14:43,019
They eat the same, they act pretty

369
00:14:43,020 --> 00:14:44,020
similar.

370
00:14:53,140 --> 00:14:54,179
That piece there

371
00:15:10,340 --> 00:15:11,599
You guys are getting enough bad

372
00:15:11,600 --> 00:15:13,119
shots where if this wasn't like a

373
00:15:13,120 --> 00:15:14,120
nice puff piece.

374
00:15:16,650 --> 00:15:18,609
Look at how gross flaying fish

375
00:15:18,610 --> 00:15:19,610
is.

376
00:15:26,180 --> 00:15:27,099
I don't know if we can tell you, but

377
00:15:27,100 --> 00:15:28,459
we're actually for PETA.

378
00:15:28,460 --> 00:15:29,460
You're right.

379
00:15:31,510 --> 00:15:33,089
I told you a little bit about that

380
00:15:33,090 --> 00:15:34,809
the last time, that that is a

381
00:15:34,810 --> 00:15:36,109
concern of fish farmers.

382
00:15:41,180 --> 00:15:42,499
But you know,

383
00:15:43,900 --> 00:15:45,059
there's studies coming out all the

384
00:15:45,060 --> 00:15:47,399
time that plants feel pain.

385
00:15:47,400 --> 00:15:48,879
Plants cry when they get chopped

386
00:15:48,880 --> 00:15:49,880
down, so.

387
00:15:52,240 --> 00:15:53,959
Not that I want them to, but I'm

388
00:15:53,960 --> 00:15:55,759
just saying everybody's got to eat

389
00:15:55,760 --> 00:15:57,999
and we can just provide

390
00:15:58,000 --> 00:15:59,679
food in the most ecological way

391
00:15:59,680 --> 00:16:01,299
possible. That's kind of what we're

392
00:16:01,300 --> 00:16:02,300
about.

393
00:16:13,970 --> 00:16:16,009
The walleye, of course, are named

394
00:16:16,010 --> 00:16:17,269
after their eyes,

395
00:16:18,330 --> 00:16:19,669
that's how they hunt.

396
00:16:19,670 --> 00:16:21,509
They like to hunt

397
00:16:21,510 --> 00:16:22,510
in low light.

398
00:16:32,200 --> 00:16:34,299
We have grown green bay

399
00:16:34,300 --> 00:16:35,739
strain. That's the only other

400
00:16:35,740 --> 00:16:37,579
walleye we've seen and I

401
00:16:37,580 --> 00:16:39,539
believe UW-Stevens Point

402
00:16:39,540 --> 00:16:41,439
NADF facility is working on

403
00:16:41,440 --> 00:16:43,399
some strain comparisons.

404
00:16:43,400 --> 00:16:44,779
There's definitely some differences

405
00:16:44,780 --> 00:16:46,639
of the green bay to the

406
00:16:46,640 --> 00:16:48,379
Chippewa strain.

407
00:16:48,380 --> 00:16:50,340
Green bay strain is lighter.

408
00:16:51,500 --> 00:16:53,719
It seemed to just put on weight

409
00:16:53,720 --> 00:16:55,639
slightly differently but

410
00:16:55,640 --> 00:16:57,839
you know there's been no

411
00:16:57,840 --> 00:16:58,840
scientific

412
00:16:59,710 --> 00:17:01,689
comparisons of one strain

413
00:17:01,690 --> 00:17:03,589
of walleye compared to another

414
00:17:03,590 --> 00:17:05,489
being raised in

415
00:17:05,490 --> 00:17:07,509
an

416
00:17:07,510 --> 00:17:09,348
aquaculture system like this,

417
00:17:09,349 --> 00:17:11,368
so we'll be really

418
00:17:11,369 --> 00:17:13,568
interested to see what the

419
00:17:13,569 --> 00:17:15,629
study finds and if one

420
00:17:15,630 --> 00:17:17,270
is better than the other, you've got

421
00:17:17,271 --> 00:17:19,848
to think like how long has

422
00:17:19,849 --> 00:17:21,669
livestock, cattle or

423
00:17:21,670 --> 00:17:23,949
pigs been selectively bred to

424
00:17:23,950 --> 00:17:25,289
get to where we are today.

425
00:17:25,290 --> 00:17:27,209
You can imagine,

426
00:17:27,210 --> 00:17:28,210
we could do a lot.

427
00:17:29,189 --> 00:17:31,089
Lot of work on the

428
00:17:31,090 --> 00:17:32,329
wall and making it more efficient.

429
00:17:34,990 --> 00:17:37,349
So after all that time,

430
00:17:37,350 --> 00:17:38,829
buff us some nutrients for the

431
00:17:38,830 --> 00:17:41,289
compost, four filets,

432
00:17:42,310 --> 00:17:43,709
a couple walleye wings, and four

433
00:17:43,710 --> 00:17:44,710
cheeks.

434
00:17:46,330 --> 00:17:48,449
When you see that, those are

435
00:17:48,450 --> 00:17:50,049
beautiful filets.

436
00:17:50,050 --> 00:17:51,549
That's like when people talk about

437
00:17:51,550 --> 00:17:53,329
the best-eaten filets, the best one

438
00:17:53,330 --> 00:17:54,749
to catch, they love catching the big

439
00:17:54,750 --> 00:17:56,069
ones, but when people know what

440
00:17:56,070 --> 00:17:57,769
they're talking about for eating,

441
00:17:57,770 --> 00:17:59,659
that's the size they want to serve.

442
00:17:59,660 --> 00:18:00,579
Definitely.

443
00:18:00,580 --> 00:18:02,119
Yep. And that's kind of, it works

444
00:18:02,120 --> 00:18:04,919
out with our, with

445
00:18:04,920 --> 00:18:06,379
our growth rates, it kind of makes

446
00:18:06,380 --> 00:18:08,579
the most sense to harvest them about

447
00:18:08,580 --> 00:18:10,440
that one to two pound range.

448
00:18:12,590 --> 00:18:14,329
Speaking of plates, you know, it

449
00:18:14,330 --> 00:18:16,349
fits on a fish fry plate

450
00:18:16,350 --> 00:18:18,589
or a walleye sandwich or something.

451
00:18:18,590 --> 00:18:20,209
That size makes a lot of sense kind

452
00:18:20,210 --> 00:18:21,659
of through and through.

453
00:18:21,660 --> 00:18:23,379
So what's your favorite way to

454
00:18:23,380 --> 00:18:24,819
prepare this?

455
00:18:24,820 --> 00:18:26,879
Oh, we actually,

456
00:18:26,880 --> 00:18:28,799
just to pan fry

457
00:18:28,800 --> 00:18:30,959
it, we do have our own

458
00:18:30,960 --> 00:18:32,859
tartar sauce and fish breading

459
00:18:32,860 --> 00:18:34,799
too, which Chef

460
00:18:34,800 --> 00:18:36,379
Ray prepares. This is his kitchen

461
00:18:36,380 --> 00:18:38,259
and so that is actually

462
00:18:38,260 --> 00:18:39,379
my favorite way.

463
00:18:39,380 --> 00:18:40,839
New, it was just developed,

464
00:18:42,220 --> 00:18:44,219
but yeah, pan frying with our

465
00:18:44,220 --> 00:18:45,660
breading and tartar for sure.

466
00:18:47,990 --> 00:18:49,169
The walleye wings are a little

467
00:18:49,170 --> 00:18:51,069
different here, but you

468
00:18:51,070 --> 00:18:53,029
can basically

469
00:18:53,030 --> 00:18:54,410
bread this whole thing.

470
00:18:56,850 --> 00:19:00,249
Some people will get the

471
00:19:00,250 --> 00:19:02,609
fins, they're not super

472
00:19:02,610 --> 00:19:04,329
keen on that, but actually if you

473
00:19:04,330 --> 00:19:05,969
deep fry those and just have a bite

474
00:19:05,970 --> 00:19:06,909
of them, there's a little breading

475
00:19:06,910 --> 00:19:08,789
on them. It's like a potato chip

476
00:19:08,790 --> 00:19:10,279
basically.

477
00:19:10,280 --> 00:19:12,219
So how would

478
00:19:12,220 --> 00:19:13,479
you suggest it?

479
00:19:13,480 --> 00:19:15,339
I've never seen the wings.

480
00:19:15,340 --> 00:19:16,819
These, yeah, I would just clean them

481
00:19:16,820 --> 00:19:18,119
up just a little bit and then you

482
00:19:18,120 --> 00:19:20,159
can just throw breading on them

483
00:19:20,160 --> 00:19:22,099
and then fry them up

484
00:19:22,100 --> 00:19:23,620
the same way, deep fry them, and

485
00:19:23,621 --> 00:19:24,960
then it's baked like you can...

486
00:19:27,520 --> 00:19:29,039
It's another seafood like it where

487
00:19:29,040 --> 00:19:30,480
you just kind of scoop it off.

488
00:19:31,490 --> 00:19:32,999
The breastplate.

489
00:19:33,000 --> 00:19:33,689
Oysters

490
00:19:33,690 --> 00:19:34,829
It's like an oish.

491
00:19:34,830 --> 00:19:36,969
Yeah, right, it's kind of like that.

492
00:19:36,970 --> 00:19:39,229
And it is more like a,

493
00:19:39,230 --> 00:19:40,529
kind of more similar to shrimp

494
00:19:40,530 --> 00:19:42,349
rather than

495
00:19:42,350 --> 00:19:44,469
freshwater white filets,

496
00:19:44,470 --> 00:19:45,470
so.

497
00:19:49,530 --> 00:19:50,530
But, um.

498
00:19:53,260 --> 00:19:54,919
Any other questions or anything else

499
00:19:54,920 --> 00:19:56,759
you guys want to see with the

500
00:19:56,760 --> 00:19:57,999
filets at all?

501
00:19:58,000 --> 00:20:00,019
So do you take the skin off

502
00:20:00,020 --> 00:20:01,999
or do you freeze them just like

503
00:20:02,000 --> 00:20:02,809
this?

504
00:20:02,810 --> 00:20:05,109
Yeah, we will,

505
00:20:05,110 --> 00:20:07,589
for customers, we'll

506
00:20:07,590 --> 00:20:09,749
take these off and it'll be boneless

507
00:20:09,750 --> 00:20:10,809
skinless filets.

508
00:20:12,400 --> 00:20:13,979
I know some places that will scale

509
00:20:13,980 --> 00:20:15,519
them first and then leave the skin

510
00:20:15,520 --> 00:20:15,769
on.

511
00:20:15,770 --> 00:20:16,770
Mm-hmm

512
00:20:17,380 --> 00:20:19,219
I think perches especially, they

513
00:20:19,220 --> 00:20:21,139
roll up then, you make that

514
00:20:21,140 --> 00:20:22,979
effect in a perch

515
00:20:22,980 --> 00:20:23,980
fry.

516
00:20:24,299 --> 00:20:26,179
Gotcha takes quite a bit of

517
00:20:26,180 --> 00:20:27,799
time in the process in the

518
00:20:27,800 --> 00:20:29,479
processing time.

519
00:20:29,480 --> 00:20:31,099
So doing it up boneless skinless

520
00:20:31,100 --> 00:20:33,339
just makes it a little bit more

521
00:20:33,340 --> 00:20:36,339
ready to eat for consumers too.

522
00:20:36,340 --> 00:20:37,759
But it is nice, you know, with that

523
00:20:37,760 --> 00:20:39,459
nice color.

524
00:20:39,460 --> 00:20:41,519
I like having the

525
00:20:41,520 --> 00:20:43,339
the skin on there too, because

526
00:20:43,340 --> 00:20:44,779
it's kind of more representative of

527
00:20:44,780 --> 00:20:46,659
what it is. But we hope to get

528
00:20:46,660 --> 00:20:48,439
to a point where all the ones we

529
00:20:48,440 --> 00:20:50,559
are. Harvesting that we're using

530
00:20:50,560 --> 00:20:52,119
most of the skins, actually.

531
00:20:52,120 --> 00:20:54,499
We've only slightly experimented

532
00:20:54,500 --> 00:20:56,479
with turning leather from

533
00:20:56,480 --> 00:20:58,819
the fish skins, but we're

534
00:20:58,820 --> 00:21:00,159
really excited about maybe doing

535
00:21:00,160 --> 00:21:02,359
some walleye wallets or walleye

536
00:21:02,360 --> 00:21:04,379
belts, things like that, just to

537
00:21:04,380 --> 00:21:05,640
take advantage of the resource.

538
00:21:07,510 --> 00:21:09,449
So are you going to take the skin

539
00:21:09,450 --> 00:21:10,949
off these or what's your plan for

540
00:21:10,950 --> 00:21:12,869
these in particular?

541
00:21:12,870 --> 00:21:13,310
Um, I could.

542
00:21:13,311 --> 00:21:14,559
I could, I was just gonna take these

543
00:21:14,560 --> 00:21:15,839
home probably like this,

544
00:21:16,920 --> 00:21:18,499
but I could I could do that if you

545
00:21:18,500 --> 00:21:19,609
guys want to see that

546
00:21:19,610 --> 00:21:21,429
If you could do a couple of these,

547
00:21:21,430 --> 00:21:22,970
just to get some video of that.

548
00:21:24,870 --> 00:21:26,509
These are going into the fried pan

549
00:21:26,510 --> 00:21:27,229
tonight.

550
00:21:27,230 --> 00:21:28,230
Yeah, I think so.

551
00:21:58,360 --> 00:22:00,359
And I have a

552
00:22:00,360 --> 00:22:02,399
pregnant fiance at home, no worries

553
00:22:02,400 --> 00:22:04,419
about mercury

554
00:22:04,420 --> 00:22:06,659
or plastics

555
00:22:06,660 --> 00:22:08,699
in these, there's

556
00:22:08,700 --> 00:22:10,719
no monthly limit that you can

557
00:22:10,720 --> 00:22:12,419
eat of these, all land-based,

558
00:22:12,420 --> 00:22:14,119
exactly what's going into them,

559
00:22:14,120 --> 00:22:16,179
perfectly clean,

560
00:22:16,180 --> 00:22:17,180
safe.

561
00:22:17,850 --> 00:22:19,749
Tell me about wildlife leather,

562
00:22:19,750 --> 00:22:20,769
how does that work?

563
00:22:20,770 --> 00:22:23,069
Yeah, so you can feel,

564
00:22:23,070 --> 00:22:24,989
you know, this is, I

565
00:22:24,990 --> 00:22:27,549
couldn't rip this, you know.

566
00:22:27,550 --> 00:22:29,709
So this is a really just nice piece

567
00:22:29,710 --> 00:22:31,489
of something you can make something

568
00:22:31,490 --> 00:22:32,629
with it.

569
00:22:32,630 --> 00:22:34,969
The in the Pacific Northwest

570
00:22:34,970 --> 00:22:36,929
tribes for arguably

571
00:22:36,930 --> 00:22:38,649
1000s of years have been turning

572
00:22:38,650 --> 00:22:40,969
salmon skins into boots

573
00:22:40,970 --> 00:22:43,989
or other things to use strings.

574
00:22:43,990 --> 00:22:45,869
So we just love the

575
00:22:45,870 --> 00:22:47,869
idea of making use

576
00:22:47,870 --> 00:22:49,349
out of this.

577
00:22:49,350 --> 00:22:52,189
It would have to be scaled before

578
00:22:52,190 --> 00:22:54,849
that, scaled and then tanned.

579
00:22:54,850 --> 00:22:56,869
But me and the partners here,

580
00:22:56,870 --> 00:22:58,249
our first entrepreneurial venture

581
00:22:58,250 --> 00:22:59,569
was actually trapping.

582
00:22:59,570 --> 00:23:01,669
So mostly like raccoon,

583
00:23:01,670 --> 00:23:03,669
muskrat, mink, turning the furs

584
00:23:03,670 --> 00:23:05,569
and selling those.

585
00:23:05,570 --> 00:23:07,769
So we do have some actual

586
00:23:07,770 --> 00:23:09,709
experience

587
00:23:09,710 --> 00:23:11,769
in tanning skins and furs,

588
00:23:11,770 --> 00:23:12,770
and things like that.

589
00:23:14,600 --> 00:23:16,299
Still in the early stages of this,

590
00:23:16,300 --> 00:23:19,519
but all of that was part of the 100%

591
00:23:19,520 --> 00:23:21,359
use of fish pledge that

592
00:23:21,360 --> 00:23:23,079
we joined. The Great Lakes Coalition

593
00:23:23,080 --> 00:23:25,119
is partnering with other

594
00:23:25,120 --> 00:23:27,099
fisheries and fish farms in

595
00:23:27,100 --> 00:23:29,159
the area where you're trying to

596
00:23:29,160 --> 00:23:31,699
use 100% of the fish, not just

597
00:23:31,700 --> 00:23:33,099
the filets and stuff you can eat,

598
00:23:33,100 --> 00:23:34,660
but the rest of the carcass as well.

599
00:23:39,780 --> 00:23:40,780
Um

600
00:23:44,100 --> 00:23:46,059
Yeah, any other questions on that

601
00:23:46,060 --> 00:23:46,739
stuff?

602
00:23:46,740 --> 00:23:48,419
I think we're good on that.

603
00:23:48,420 --> 00:23:49,639
I'll probably get a shot of you just

604
00:23:49,640 --> 00:23:50,640
packaging that up.

605
00:23:55,010 --> 00:23:56,410
Gotta wash my hands quick.

606
00:23:57,990 --> 00:24:00,129
I was looking for some ice but chef

607
00:24:00,130 --> 00:24:02,209
didn't have

608
00:24:02,210 --> 00:24:05,149
any on hand for us.

609
00:24:05,150 --> 00:24:06,369
I guess not.

610
00:24:07,770 --> 00:24:09,170
No ice no water either.

611
00:24:10,490 --> 00:24:11,949
But this yeah this kitchen worked

612
00:24:11,950 --> 00:24:12,990
out so nice.

613
00:24:14,090 --> 00:24:16,049
This is chef's kitchen but we

614
00:24:16,050 --> 00:24:18,149
got it licensed

615
00:24:18,150 --> 00:24:19,829
through the county So then we can do

616
00:24:19,830 --> 00:24:22,069
all of our pastos,

617
00:24:22,070 --> 00:24:23,430
dressings, stuff like that in here.

618
00:25:26,750 --> 00:25:27,750
Alright.

619
00:25:33,260 --> 00:25:35,199
And whenever, a little bit

620
00:25:35,200 --> 00:25:37,539
more, whenever you're ready.

621
00:25:37,540 --> 00:25:38,540
Good. Good.

622
00:25:56,890 --> 00:25:58,709
You just want to walk me to sort

623
00:25:58,710 --> 00:26:00,209
of that way.

624
00:26:00,210 --> 00:26:01,009
Sure.

625
00:26:01,010 --> 00:26:01,929
Close it with it?

626
00:26:01,930 --> 00:26:03,369
With the place in your hand.

627
00:26:04,910 --> 00:26:06,429
If close it, we do that hand.

628
00:26:06,430 --> 00:26:09,249
Sure. So, do you want me to like...

629
00:26:09,250 --> 00:26:10,469
You don't have to. Don't miss that.

630
00:26:10,470 --> 00:26:12,269
Okay. Then grab two and maybe swap

631
00:26:12,270 --> 00:26:13,270
them.

632
00:26:18,420 --> 00:26:19,699
Just give me an idea.

633
00:26:19,700 --> 00:26:20,700
Yep, I'll be ready.

634
00:26:32,460 --> 00:26:33,339
Awesome.

635
00:26:33,340 --> 00:26:34,340
One more time.

636
00:26:41,430 --> 00:26:42,589
You can start right there.

637
00:27:02,510 --> 00:27:04,109
Clear it up a little bit.