For the shore lunches we only kept a couple of Walleye between 18 and 20 inches, and 1 Northern around 24 to 26 inches or so. The Walley were filleted as were the Northerns (with those pesky Y bones removed). Both fish tasted great. I actually preferred the Northerns over the Walley. They tasted similar, but the Northerns gave a thicker fillet. The shore lunches consisted of fried fish fillets, thinly sliced fried potatoes and onions, baked beans and corn, accompanied by a nice chilled Chardonet: all lovingly prepared over an open fire by the guide. Some days for a change of pace the guide baked the fish, potatoes and onions in aluminum foil. A gourmand couldn't have eaten finer.