8 Things You Probably Didn’t Know About the Great Lakes Pickerel Fishery
When most people think of seafood, they picture ocean fish. But here in Ontario, we’re home to one of the world’s most productive freshwater fisheries: Lake Erie’s pickerel fishery. For generations, fishing families have worked these waters, harvesting sustainably and sharing pickerel (also known as walleye) with communities near and far.
I recently had the opportunity to go commercial fishing on Lake Erie and was surprised by how little I knew about this fishery that’s been right in my own backyard!
Here are eight things you might not know about this incredible fishery:
1. Lake Erie Is the Smallest Great Lake—but the Mightiest
At just 25,744 square kilometres, Lake Erie is the smallest of the Great Lakes by surface area. Yet it produces more fish than all the other Great Lakes combined. Its warm, shallow waters create perfect conditions for spawning, feeding, and migration. This ecological richness has made Erie one of the most productive freshwater ecosystems on Earth.
2. Harvested with Gillnets, Picked by Hand
Pickerel are caught using gillnets, a traditional and targeted fishing method. But the work doesn’t end when the nets come aboard. Every single fish must be picked out by hand, one at a time. I had the chance to try it myself and let me tell you, it didn’t come easy. It’s tedious, difficult work that requires skill, patience, and a lot of stamina. My hands were sore after just a short time, while the crews who do this every day make it look second nature. That experience gave me a whole new appreciation for the human effort behind every fillet that ends up on a dinner plate.
3. The Fishery Is Managed Collaboratively
Lake Erie is shared between the United States and Canada, so its fishery is managed through a crossborder effort. The Lake Erie Committee (LEC) of the Great Lakes Fishery Commission brings together experts from Ontario, Ohio, Michigan, New York, and Pennsylvania. Each year, they set a Total Allowable Catch (TAC) for pickerel, which is then divided into quotas and regulations in each jurisdiction. This consensus-driven process ensures the fishery is carefully monitored and remains healthy for generations.
4. Pickerel Is Also “Walleye”
Depending on which side of the border you’re on, the same fish goes by two different names. In the U.S., it’s called walleye. In Canada, it’s pickerel. Whatever you call it, it’s the same delicious, mild, flaky fish that’s beloved across the region.
5. Pickerel Are Top Predators
Pickerel aren’t just tasty, they’re ecologically important. As top predators in Lake Erie, they eat pretty much everything else in the lake. When pickerel populations get too high, they can easily wipe out perch and other fish populations in the lake. Fishing for pickerel helps keep populations in check and maintain balance in the ecosystem.
6. Certified Sustainable Since 2015
Since 2015, Lake Erie’s pickerel and yellow perch fishery has been certified by the Marine Stewardship Council (MSC). At the time, it was the largest freshwater fishery in the world to earn this recognition. The certification proves that local fishers follow strict sustainability standards, ensuring future generations can enjoy these fish too.
7. Easy to Cook, Easy to Love
One of pickerel’s best-kept secrets? It’s one of the easiest fish to cook. Its mild, delicate flavor and flaky texture make it incredibly versatile. Whether you pan-fry, bake, grill, or tuck it into tacos, pickerel cooks quickly and pairs beautifully with almost any seasoning. If you can cook chicken, you can cook pickerel.
8. Lake Erie Can Turn Into an Ocean
On calm days, Lake Erie is as smooth as glass, with waves just 1–3 feet high. But don’t let that fool you. During storms, swells can reach 10–12 feet, and in extreme cases, waves as tall as 19 feet have been recorded. Because the lake is shallow, strong winds and long “fetches” (the distance wind travels across open water) can transform Erie into an inland ocean in no time.
The Great Lakes pickerel fishery is a way of life. From the families who haul in nets by hand, to the scientists who monitor populations, to the cooks who bring this fish to the table, it’s a story of tradition, sustainability, and community.
Next time you enjoy a fillet of Lake Erie pickerel, think about this blog post and remember the people, the science, and the mighty waters that make it possible.
