Walleye vs. Pickerel: Know the Difference

Walleye, a member of the Percidae family, is prized in North America for its delicate flavor and is a popular target for sport fishing. Its name comes from the fish's distinctive eye appearance, which reflects light. This adaptation allows it to see well in low-light conditions, supporting its nocturnal hunting habits. On the other hand, pickerel, also a member of the same family but often referring to several species within the Esox genus, is smaller and known for its aggressive nature. Pickerel are less popular among anglers and chefs, primarily due to their size and the presence of more bones compared to walleye.

The walleye can grow significantly larger than most pickerel species, with some specimens reaching up to 31 inches in length and weighing as much as 20 pounds. This size difference makes walleye more appealing for both sport and commercial fishing. Whereas pickerel, with a maximum length often not exceeding 24 inches for the larger species, is more commonly found in smaller lakes and streams, making it a less common catch for those targeting larger fish.

Habitat preferences also distinguish these two fish. Walleye are often found in deeper, cooler waters of lakes and rivers, seeking out areas where they can use their superior night vision to hunt. Pickerel, however, tend to inhabit shallower, weedier waters where they can ambush prey, adapting well to a variety of freshwater environments.

Regarding diet, walleye are opportunistic feeders, primarily preying on smaller fish, insects, and crustaceans, utilizing their excellent night vision for hunting. Pickerel, despite their smaller size, have a similar diet but are known for their aggressive predation, often taking on prey as large as themselves.

In culinary circles, walleye is highly regarded for its white, flaky texture and mild flavor, making it a favorite in many North American cuisines. Pickerel, while edible, is not as widely celebrated, often because of its bonier texture and the meticulous preparation required to make it palatable.