Sorry I missed ya, Grumpy and Dave.
That fine walleye will make some incredible fillets--blackened and fried, and at the end of the season, we save the Cheeks, and sauté them in white wine/butter and herbs and taste amazingly similar to scallops.
Dave, Jay says a few of the bank goers occaisionally finds a Lake trout cruising the shallows...just not very often, but still possible. It's like a northern ecosystem out there with the northern fish. We're doing some recon, where an occasional rare monster Esox shows up amongst the walleyes to eat and breed as well.