Tuesday we went out of Huron Ohio to the weather buoy and caught a 4 man limit of walleyes along with 2 sheepheads that I kept. I wanted to know for myself what they tasted like and not go by the "I've heard they are ok" or "poor man's lobster". I cut and bled them just like the walleyes and right to ice after they were bled out. When I filleted them I trimmed all the red meat off and only kept the meat above the lateral line so they really didn't yield much meat after all the trimming. I seasoned the fillets with blackend fish seasoning diped them in egg and then flour and into the oil until golden brown. What came out was a fish that was so mild it required extra salt. The texture I would compare to shrimp or scallops, very firm and not really flaky. In summary, I don't know if it is worth keeping them with all of the trimming required and walleye being so plentiful but if we ever get to a point similar to where we were 6 or 7 years ago where walleye limits weren't the norm I wouldn't hesitate keeping them. In fact the next trip I may just keep a couple more to try "poor man's lobster".