While most Toledo Walleye players have seen what an actual walleye looks like after seeing the fish thrown onto the ice, not as many knew what it tasted like.

Toledo Walleye forward Doug Clarkson tries his first piece of walleye on Jan. 16. Toledo Free Press Photo by Vincent D. Scebbi.

But the players had their chance on Jan. 16 as part of a lunch workshop for the team.

Team owner and general manager Joe Napoli said he heard a number of Walleye players had never tried walleye before and set up a team meal to change that.

For forward Adam Hobson, who had 44 points with the Walleye in 2009, the lunch was his first time trying the dish.

The native of Mission, British Columbia, said while he still prefers sushi and other types of fish, he enjoyed walleye.

It was also defenseman Cody Lampl’s first time trying the white fish, which he described as “delicious.”

“I’d have it again,” he said.

Napoli said the lunch was paired with a seminar for Walleye players and coaches to better understand how other parts of the organization work.

“I think it helps a lot of teams see that there’s more to the sport than the on-field entertainment; if the athletes see the big picture, then they can have more of an appreciation,” he said.

Napoli said this is the second year the organization hosted the workshop for the team.

Walleye head coach Nick Vitucci said the workshop helps the players get a better sense of not only the business, but of their fan base.

“Any time the players can understand the business, then they can understand how our staff works,” he said.

The Walleye travel to Indiana this weekend to face the Fort Wayne Komets on Jan. 18 and the Evansville IceMen on Jan. 19.

They return home to host the Kalamazoo Wings on Jan. 25.

Tags: Joe Napoli, Nick Vitucci, Toledo Walleye

This entry was posted on Wednesday, January 16th, 2013 at 10:02 pm and is filed under Sports, Walleye hockey.
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