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1/4 c. lemon juice
1/4 c. soy sauce
1/2 c. white wine
Walleye fillets

NOTE: Increase marinade ingredients as needed to cover fillets.

In flat storage container with lid, cover fillets with marinade and chill in refrigerator overnight. Smoke fillets for 3-4 hours in smoker using wet hickory chips or other desired wood chips for flavor. Fish is "done" when it will flake with fork test. Remove from smoker and cool. Serve warm or cold.

NOTE: We use our bigger fish for smoking as they are less mild for other recipes. Smoked walleye has been a real treat for entertaining our international business guests and folks not familiar with Lake Erie's wonders.

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