How To Fillet Walleyes
Here’s how you can fillet walleyes like a pro without cutting through the rib cage. By not cutting through the walleye’s ribs you will not only speed up the process, but your fillet knife will also stay sharp longer. Please note that the how to steps below will also work with perch, bluegill, crappie, and ext. Your fillet knife should be as sharp as a razor blade when filleting any kind of fish.
Step 1) As shown in photo cut the fish behind the gills to the backbone. Do not cut through the backbone. You’ll want to angle the knife towards the head so get as much meat as possible.
Step 2) Now work the knife along the top of the backbone as shown. Do not cut through the ribs of the fish, keep your knife just above the ribs.
Step 3) Once you can feel with the tip of your knife that you are past the ribs push the knife all the way through the fish and work it out past the tail.
Step 4) The cut along the ribs should look as shown to the left.The cut along the ribs should look as shown to the left.
Step 5) Photo of finished filet with skin still on.
Step 6) With the fillet skin side down, pinch the fillet to your cutting board with your thumbnail and run your knife right over the top of the skin. Do this for a inch or so and then grab the fillet as shown. Keep the knife along the skin so you don’t waste any of the fillets.
Step 7) Now wash the fillets thoroughly with fresh water, and place in a bowl of water and ice. Then place in your refrigerator as shown or freeze. If freezing your walleye fillets I would recommend placing the fillets in a ZipLoc freezer bag along with water, then place in the freezer. Remember, fresh walleye fillets will always taste better than frozen walleye fillets.
Did you enjoy this post? Why not leave a comment below and continue the conversation, or subscribe to my feed and get articles like this delivered automatically to your feed reader.
Comments
No comments yet.
Sorry, the comment form is closed at this time.