Pike perch fillet belongs to the absolute top group of fish raw materials. The taste of Pike perch filet is tasty, but mild. The meat is white, firm, medium fat and with few bones. Pike perch is a well-known valuable fish of the Finnish dining table, which is easy to prepare. It is a fish of warm inland waters, which today is found in Finland, however, more in the Baltic Sea. You can find walleye fillets from Kalaneuvos at the fish counters of well-stocked grocery stores, both skinned and skinless. It’s a matter of taste which one you prefer when cooking.

Many people think that the taste of Pike perch fillets is best when they are fried in a pan quickly in butter and lightly seasoned with salt. You can also bread the fillets before frying or, for example, grill them. Delicious walleye fillets also come wrapped in rolls. Serve with different sauces, but always respecting your own taste. Pike perch is also great for making sushi.

Kalaneuvos pike is caught from the sea in the Vaasa sea area and the Turku archipelago and inland, e.g. From Lappajärvi, Pyhäjärvi in ​​Pirkanmaa, Kyrösjärvi or Vesijärvi in ​​Lahti.