Pickerel is the Canadian moniker; Walleye is the common name throughout North America. Being Canadian, I have always used Pickerel, so I'm sticking with it here. Basically, we are talking about the largest member of the Perch family, native to fresh water lakes in Canada and the northern U.S. Pickerel can grow to 20lbs, commercially however you're more likely to see 2-8lb fish. They are a very important recreational species. Most people who have been fishing on the bounty of freshwater lakes in Canada have been after, at one point or another, a big Walleye. Lending to its popularity as a sport-fish is the fact that they are voracious predators, striking hard and fighting hard, but also, and more to my interest, is the fact that they are great eating and a unique part of Canadian culture. Pickerel seasons work somewhat like this. They are available in the winter by ice fishing but in very, very limited quantities. They are a plenty in the spring peaking in May but as the water warms up in the summer they move deeper and become very scarce. They come back in the fall as water temperatures cool and peak in October before virtually disappearing until next spring. Pickerel do indeed eat very well. Raw flesh is an off white with a sort of translucent quality but cooked it is a relatively bright white. The flesh is very lean, but moist with a nice flaky texture. Flavor is relatively mild with Pickerel but I wouldn't overpower the fish with rich sauces. Pickerel is best enjoyed very simply with a little butter and lemon.