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Seed-encrusted walleye and succotash

This recipe uses traditional Indigenous ingredients like pumpkin seeds, corn, squash and walleye that pack a punch of flavour. 



Yawékon house seasoning

  • 1 tablepoon dehydrated ramps
  • 1 tablespoon dehydrated wild garlic
  • 1 tablespoon dehydrated oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Seed-Encrusted Walleye

  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1/4 cup hemp hearts
  • Two walleye or pickerel fillets
  • Sprinkle of Yawékon house seasoning


  • 2cups Lyed Tuscarora white corn or hominy corn (rinsed well)
  • 1 cup green fresh beans
  • 1 can pea beans
  • 1 summer squash
  • 1 zucchini
  • 1 red pepper
  • Green onion (garnish)
  • 2 teaspoons Yawékon house seasoning
  • 1/3 cup sunflower oil


Yawékon house seasoning 

  1. Measure dehydrated ramps, dehydrated wild garlic, dehydrated oregano, salt and black pepper into a mortar and pestle or small food processor.
  2. Blend until powdered.
  3. Store in a jar with a tight-fitting lid. 

Seed-Encrusted Walleye 

  1. Blend seeds in a food processor and place on a plate.
  2. Pat dry fish with a paper towel to dry. Sprinkle house seasoning onto fish. Completely cover the walleye with the seed mixture. (No binder is necessary; an egg wash can be used.)
  3. Place fish in a fry pan or oven to bake.
  4. Bake 350 F for 15 minutes or until cooked through. If pan frying, cook on med heat till cooked halfway, five minutes.
  5. Turn only once to not break the crust off, and finish the other side until cooked.
  6. This can be served with a pesto or cranberry sauce for extra flavour.
  1. Dice corn, green beans, pea beans, summer squash, zucchini, red pepper, and green onion in a uniform size. 
  2. In a skillet at medium heat, sautée diced vegetables with sunflower oil for seven minutes.
  3. Add white corn and seasoning, and heat through for three minutes. 


  1. Serve succotash with walleye, and enjoy!

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