It is a fish—a freshwater perch named because of its large, light-reflecting eye—but at the western side of the Great Lakes, walleye is an obsession, both among fishermen and eaters. Roadfood.com contributor Davydd wrote, “No bar or pub in Minnesota serving food dare not have the walleye sandwich on its menu.” Indeed, it is the state fish of Minnesota (as well as of South Dakota), famously moist and squeaky-clean when pan-fried or grilled, served as a dinner entree or in a sandwich on a torpedo roll or burger bun. Minneapolis’s Hell’s Kitchen restaurant is known for its walleye BLT; at the Tavern on Grand in St. Paul, which advertises itself as “Minnesota’s State Restaurant Serving Minnesota’s State Fish,” the menu includes walleye cakes, walleye bites, walleye sandwiches, walleye shore lunches, and a surf ’n’ turf supper of walleye and sirloin.