Getting Closer to Locally Raised Walleye

After eight years of study, a fish fry with Wisconsin-raised walleye is getting closer to the tartar sauce and lemon.

Chris Hartleb, a professor of fisheries biology at UW-Stevens Point, said that one of the last remaining barriers for raising walleye commercially is to genetically modify the fish to produce eggs multiple times a year.

Scientists at the Northern Aquaculture Demonstration Facility in Bayfield and the Aquaponics Innovation Center at Nelson & Pade in Montello, know the type of tanks and feed required to grow a one pound, 14-inch walleye in 12 months.

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