How To Fillet A Walleye: A Comprehensive Guide

Preparing walleye fillets is an art form that transforms the humble fish into a culinary masterpiece. However, the task of filleting a walleye can seem daunting, especially for novice anglers. Fear not, for this comprehensive guide will meticulously walk you through the process, ensuring that you master the art of preparing perfect walleye fillets with ease.

Before embarking on this culinary adventure, it is imperative to gather the necessary tools. A sharp knife is the cornerstone of successful filleting, so invest in a quality fillet knife with a flexible blade. Additionally, a pair of kitchen shears or scissors will prove invaluable for trimming the fillets and removing any residual bones. With the proper tools in hand, you are ready to embark on this gastronomic endeavor and elevate your walleye-cooking repertoire.

As you begin, make an incision along the belly of the fish, from the anal vent to the gills. Carefully insert the knife and follow the contour of the backbone, gliding the blade gently against the bones to separate the flesh. Once you reach the gills, carefully cut around the head to remove the fillet. Repeat this process on the other side of the fish to obtain two pristine fillets. Remember to check for any remaining bones and use the kitchen shears to meticulously trim the fillets, ensuring that they are free of any imperfections. With deft precision, your walleye fillets are now ready to be transformed into a delectable dish that will tantalize taste buds and leave a lasting impression on your culinary adventures.

Safety Precautions for Filleting

Before you begin filleting your walleye, it’s important to take a few safety precautions to ensure a safe and enjoyable experience:

1. Use a sharp knife

A sharp knife is essential for filleting fish. A dull knife will make the process more difficult and dangerous, and it can also tear the fish flesh.

2. Wear cut-resistant gloves

Cut-resistant gloves will help to protect your hands from the sharp knife. They are especially important if you are new to filleting fish.

3. Use a cutting board

A cutting board will provide a stable surface for filleting the fish. It will also help to protect your countertop from scratches.

4. Be careful of the bones

Walleye have a lot of small bones, so it’s important to be careful when filleting them. Use your knife carefully and avoid cutting into the bones.

5. Clean the fish thoroughly

After you have filleted the fish, it’s important to clean it thoroughly. This will help to remove any bacteria or parasites that may be present.

6. Store the fish properly

Fresh fish should be stored in the refrigerator for up to two days. Cooked fish can be stored in the refrigerator for up to three days.

7. Cook the fish thoroughly

Fish should be cooked to an internal temperature of 145 degrees Fahrenheit to ensure that it is safe to eat.

8. Enjoy your walleye

Walleye is a delicious and healthy fish. Enjoy it grilled, fried, or baked.

9. Additional tips

Here are a few additional tips for filleting walleye:

Tip	Description
Use a sharp knife	A sharp knife will make the process easier and safer.
Wear cut-resistant gloves	Cut-resistant gloves will protect your hands from the sharp knife.
Use a cutting board	A cutting board will provide a stable surface for filleting the fish.
Be careful of the bones	Walleye have a lot of small bones, so it’s important to be careful when filleting them.
Clean the fish thoroughly	After you have filleted the fish, it’s important to clean it thoroughly.
Store the fish properly	Fresh fish should be stored in the refrigerator for up to two days. Cooked fish can be stored in the refrigerator for up to three days.
Cook the fish thoroughly	Fish should be cooked to an internal temperature of 145 degrees Fahrenheit to ensure that it is safe to eat.
Enjoy your walleye	Walleye is a delicious and healthy fish. Enjoy it grilled, fried, or baked.

Gathering Essential Tools and Techniques

1. Essential Tools

To fillet a walleye like a pro, you’ll need a few key tools:

Sharp Fillet Knife

A sharp fillet knife is crucial for clean and precise cuts. Look for a knife with a flexible blade that’s designed for filleting fish. This will allow you to navigate around bones and membranes smoothly.

Cutting Board

A sturdy cutting board will provide a stable surface for your work. Choose a non-slip board to prevent accidents.

Sharp Scissors

Sharp scissors are handy for removing fins and any stubborn bones that may remain after filleting.

Towels or Paper Towels

Towels or paper towels will come in handy to wipe your hands, clean up spills, and soak up any excess moisture from the fillets.

2. Preparation Techniques

Before you start filleting, there are a few techniques that will make the process easier:

Scaling

If your walleye has scales, you’ll need to remove them before filleting. Use a fish scaler or the back of a knife to scrape the scales off in a downward motion.

Gutting

Next, you’ll need to gut the walleye. Make a small incision under the belly and carefully remove the entrails. Rinse the cavity thoroughly with cold water.

3. Detailed Filleting Technique

Now, let’s get into the nitty-gritty of filleting:

Step 1: Remove the Dorsal Fins

Hold the walleye firmly on its side. Use sharp scissors to cut off the dorsal fins close to the fish’s back.

Step 2: Make the First Cut

Place the walleye back on the cutting board and hold it firmly in place. Make a shallow cut along the fish’s back, just behind the head. The cut should start below the dorsal fin and extend towards the tail.

Step 3: Separate the Fillet

With one hand, hold the knife perpendicular to the cutting board and guide it along the backbone of the fish. Keep the blade as close to the bone as possible. Gently push the knife towards the tail, separating the fillet from the bone.

Step 4: Remove the Belly Bones

Once the fillet is separated, you’ll likely find some small belly bones attached. Use a tweezers or the tip of your knife to carefully remove these bones.

Step 5: Skin the Fillet

Hold the fillet skin-side up and use the cutting edge of the knife to gently separate the skin from the flesh. Start from the tail end and work your way towards the head. The skin should come off in one clean piece.

Step 6: Repeat for the Other Side

Flip the walleye over and repeat the filleting process on the other side.

Step 7: Trim and Rinse

Once both fillets are removed, trim away any remaining bones or excess fat. Rinse the fillets thoroughly with cold water.

Step 8: Pat Dry

Use a towel or paper towels to pat the fillets dry before cooking or freezing.

Step 9: Freeze or Cook

Walleye fillets can be frozen for up to 6 months. Alternatively, they can be cooked immediately using your preferred method.

Making the Initial Cut Behind the Gills

The first step in filleting a walleye is to make the initial cut behind the gills. This cut should be made at a 45-degree angle, starting just behind the gill plate and ending at the base of the skull. Be careful not to cut too deep, as this could damage the flesh of the fish.

Making the First Dorsal Cut

Once you have made the initial cut behind the gills, you can now make the first dorsal cut. This cut should be made along the top of the fish’s back, starting at the base of the skull and ending at the tail. Again, be careful not to cut too deep, as this could damage the flesh of the fish.

Removing the Dorsal Fillet

Once you have made the first dorsal cut, you can now remove the dorsal fillet. To do this, use a sharp knife to cut along the backbone of the fish, starting at the base of the skull and ending at the tail. Be careful not to cut too deep, as this could damage the flesh of the fish.

Removing the Ventral Fillet

Once you have removed the dorsal fillet, you can now remove the ventral fillet. To do this, use a sharp knife to cut along the bottom of the fish’s belly, starting at the base of the skull and ending at the tail. Be careful not to cut too deep, as this could damage the flesh of the fish.

Removing the Ribs

Once you have removed the dorsal and ventral fillets, you can now remove the ribs. To do this, use a sharp knife to cut along the inside of each rib, starting at the backbone and ending at the belly. Be careful not to cut too deep, as this could damage the flesh of the fish.

Removing the Skin

Once you have removed the ribs, you can now remove the skin. To do this, use a sharp knife to cut along the outside of the skin, starting at the tail and ending at the head. Be careful not to cut too deep, as this could damage the flesh of the fish.

Cutting the Fillets into Portions

Once you have removed the skin, you can now cut the fillets into portions. To do this, use a sharp knife to cut the fillets into 1-inch thick portions.

Storing the Fillets

Once you have cut the fillets into portions, you can now store them in the refrigerator for up to 3 days. To store the fillets, place them in a single layer in a covered container.

Separating the Flesh from the Skin

Once you have removed the skin from the walleye, it is time to separate the flesh from the skin. This is a delicate process that requires a sharp knife and a gentle hand. Here are the steps on how to separate the flesh from the skin:

Step 1: Score the flesh

Use a sharp knife to score the flesh of the walleye, making shallow cuts parallel to the skin. The cuts should be about 1/4 inch apart. This will help to loosen the flesh from the skin.

Step 2: Insert the knife between the flesh and the skin

Gently insert the knife between the flesh and the skin of the walleye. Use the tip of the knife to gently pry the flesh away from the skin.

Step 3: Slide the knife along the skin

Once you have inserted the knife between the flesh and the skin, gently slide the knife along the skin. Use a sawing motion to help loosen the flesh from the skin.

Step 4: Be patient

Separating the flesh from the skin can take some time and patience. Do not rush the process, or you may tear the flesh.

Step 5: Use a sharp knife

A sharp knife is essential for separating the flesh from the skin. A dull knife will tear the flesh and make the process more difficult.

Step 6: Be gentle

Separating the flesh from the skin requires a gentle hand. Do not use too much force, or you may damage the flesh.

Step 7: Detailed Guide to Separating the Flesh from the Skin using a Table

The following table provides a more detailed guide to separating the flesh from the skin of a walleye:

Step	Instructions
1	Score the flesh of the walleye, making shallow cuts parallel to the skin. The cuts should be about 1/4 inch apart.
2	Gently insert the knife between the flesh and the skin of the walleye. Use the tip of the knife to gently pry the flesh away from the skin.
3	Slide the knife along the skin. Use a sawing motion to help loosen the flesh from the skin.
4	Continue sliding the knife along the skin until you reach the tail of the fish.
5	Once you reach the tail of the fish, gently pull the flesh away from the skin.
6	The flesh of the walleye should now be completely separated from the skin.

Step 8: Removing the bones

Once you have separated the flesh from the skin, it is time to remove the bones. This can be done using a pair of tweezers or a fish bone remover. To remove the bones, simply insert the tweezers or fish bone remover into the flesh and gently pull the bones out.

Step 9: Rinse the flesh

Once you have removed the bones, rinse the flesh of the walleye thoroughly with cold water. This will help to remove any remaining blood or debris.

Step 10: Pat the flesh dry

Pat the flesh of the walleye dry with a paper towel. This will help to prevent the flesh from sticking to the pan when you cook it.

Step 1: Select a Sharp Fillet Knife

Invest in a high-quality fillet knife with a thin, flexible blade. This allows you to make precise cuts and minimize waste.

Step 2: Place the Walleye on a Cutting Board

Position the walleye head-down on a flat cutting board. Use a damp paper towel to prevent the fish from slipping.

Step 3: Remove the Dorsal Fin

Starting at the base of the dorsal fin, carefully cut through the skin and bone to remove the fin. Discard the fin.

Step 4: Remove the Pelvic and Anal Fins

Repeat the process to remove the pelvic fins (located on the underside) and the anal fin (located near the tail).

Step 5: Make the Initial Cut Behind the Gills

Insert the knife blade behind the walleye’s gills and make a deep incision down the backbone.

Step 6: Cut Along the Backbone

Gently run the knife along the backbone, staying as close to the bone as possible to maximize fillet size.

Step 7: Remove the Ribs

Use the tip of the knife to carefully remove any remaining ribs from the fillet.

Step 8: Trim the Belly Fat

Using a sharp knife, trim away any excess belly fat from the fillet.

Step 9: Remove the Pin Bones

Run a pair of needle-nose pliers along the center of the fillet to remove any small pin bones.

Step 10: Remove the Lateral Line

Locate the lateral line running along the side of the fillet. Use the knife to carefully cut along the line and remove it.

Step 11: Rinse and Pat Dry

Rinse the fillets thoroughly with cold water and pat them dry with paper towels.

Step 12: Additional Tips for Optimizing Fillet Yield

Choose walleye that are firm and fresh.
Keep the fish cold before filleting.
Use a sharp knife to make clean, precise cuts.
Remove the dorsal fin and other fins cleanly to avoid tearing the flesh.
Cut along the backbone as close to the bone as possible.
Use a pair of needle-nose pliers to remove pin bones.
Trim away excess belly fat and the lateral line.

Step 13: Filleting Multiple Walleye for a Large Batch

To streamline the filleting process for multiple walleye, consider the following tips:

Set up a dedicated filleting station with all necessary equipment within reach.
Batch the walleye by size to facilitate consistent cutting.
Use a large cutting board or a countertop to accommodate multiple fillets.
Use a dedicated waste receptacle to keep the filleting area organized.
Take breaks to prevent fatigue and ensure accuracy.

By implementing these advanced techniques, you can optimize your fillet yield and produce high-quality walleye fillets for various culinary applications.

Fillet Yield Optimization Tip	Benefit
Choose firm, fresh walleye	Ensures pristine flesh and optimal texture
Keep fish cold before filleting	Prevents spoilage and preserves texture
Use a sharp knife	Reduces tearing and maximizes fillet size
Cut along backbone close to bone	Increases fillet yield and reduces waste
Remove pin bones with pliers	Eliminates small bones for a more enjoyable eating experience

1. Preparing Your Walleye for Filleting

Materials:

Sharp fillet knife
Cutting board
Clean towel or paper towels

Steps:

Use a sharp fillet knife to make a shallow cut along the top of the fish’s back, from head to tail.
Insert the knife at a 45-degree angle and run it down the backbone, keeping it close to the bones.
When you reach the tail, cut through the flesh and remove the first fillet.
Repeat the process on the other side of the fish to remove the second fillet.
Remove any remaining bones or skin from the fillets using tweezers or a sharp knife.

2. Storing Walleye Fillets

Fresh:

Store in the refrigerator for up to 2 days.
Wrap fillets tightly in plastic wrap or place them in a covered container.
Do not store fresh walleye fillets in a sealed bag or container, as this can promote bacterial growth.

Frozen:

Store in the freezer for up to 4 months.
Wrap fillets individually in freezer paper or vacuum-seal them.
Place wrapped fillets in a freezer-safe bag or container.
Label and date the package for easy identification.

3. Cooking Walleye Fillets

Pan-Frying:

Heat a skillet over medium heat and add butter or oil.
Season fillets with salt, pepper, and any desired seasonings.
Cook for 3-4 minutes per side, or until golden brown and cooked through.

Baking:

Preheat oven to 375°F (190°C).
Place fillets on a baking sheet lined with parchment paper.
Drizzle with olive oil and season with herbs and spices.
Bake for 10-15 minutes, or until cooked through and flaky.

Grilling:

Heat a grill to medium heat.
Brush fillets with olive oil and season with desired seasonings.
Grill for 4-5 minutes per side, or until cooked through and lightly charred.

Microwaving:

Place fillets on a microwavable plate and add 1 tablespoon of water.
Cover with plastic wrap and microwave on high for 1-2 minutes per fillet, or until cooked through.

Other Cooking Methods:

Steaming: Steam fillets over boiling water until cooked through and tender.
Broiling: Broil fillets for 5-7 minutes per side, or until cooked through and slightly browned.
Deep-frying: Heat oil to 375°F (190°C) and fry fillets until golden brown and crispy.

4. Proper Storage of Cooked Walleye Fillets

Refrigerate cooked walleye fillets for up to 3 days.
Wrap fillets tightly in plastic wrap or place them in a covered container.
Do not store cooked walleye fillets at room temperature for more than 2 hours.

5. Leftover Walleye Meals

Walleye salad: Flake leftover walleye and combine with lettuce, vegetables, and dressing.
Walleye tacos: Flake leftover walleye and use as a filling for tacos.
Walleye sandwiches: Flake leftover walleye and serve on a bun with lettuce, tomatoes, and condiments.
Walleye soup: Combine flaked leftover walleye with broth, vegetables, and seasonings.

Storing and Cooking Walleye Fillets Properly

16. Nutritional Information of Walleye Fillets

Nutrient	Amount per 3-ounce fillet
Calories	95
Fat	2 grams
Protein	19 grams
Carbohydrates	0 grams
Cholesterol	40 milligrams
Sodium	65 milligrams
Potassium	280 milligrams
Selenium	2 mcg
Vitamin D	10 IU
Omega-3 fatty acids	1 gram

Walleye fillets are a lean source of protein.
They are rich in omega-3 fatty acids, which have been linked to a reduced risk of heart disease, cancer, and other chronic health conditions.
Walleye fillets are also a good source of selenium, which is an essential nutrient for thyroid function and immune system health.

How to Fillet a Walleye

Step 1: Gather Your Tools

To fillet a walleye, you will need:
– A sharp knife
– A cutting board
– A pair of pliers or scissors
– A bowl or container for the fillets.

Step 2: Prepare the Walleye

Rinse the walleye under cold water and pat it dry with a paper towel. Remove the head and tail, then cut along the belly to remove the entrails. Rinse the cavity thoroughly with cold water.

Step 3: Make the Initial Cut

Use a sharp knife to make a shallow cut along the backbone, from the head to the tail. Cut deep enough to expose the spine, but not so deep that you cut through the flesh.

Step 4: Separate the Fillets

Insert the tip of your knife into the initial cut and carefully slide it along the backbone, separating the fillet from the bone. Repeat on the other side.

Step 5: Remove the Ribs

Use pliers or scissors to remove the ribs from the fillets. This will make them easier to cook and eat.

Step 6: Clean the Fillets

Rinse the fillets under cold water to remove any remaining blood or debris. Pat them dry with a paper towel.

Step 7: Store the Fillets

The walleye fillets can be stored in the refrigerator for up to 2 days, or in the freezer for up to 6 months.

Preserving Walleye Fillets by Vacuum Sealing

Vacuum Sealing Equipment

You will need:
– A vacuum sealer
– Vacuum sealer bags
– A bowl or container for the fillets.

Preparing the Fillets

Rinse the fillets under cold water and pat them dry with a paper towel. Cut the fillets into desired serving sizes.

Seasoning the Fillets (Optional)

If desired, season the fillets with your favorite seasonings. This is a great way to add flavor and preserve the fillets.

Vacuum Sealing the Fillets

Place the fillets in a vacuum sealer bag. Remove as much air as possible from the bag before sealing it. Make sure to seal the bag tightly so that no air can get in.

Storing the Vacuum-Sealed Fillets

The vacuum-sealed fillets can be stored in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

Benefits of Vacuum Sealing

Vacuum sealing is a great way to preserve walleye fillets because it:
– Removes oxygen from the bag, which prevents spoilage
– Prevents freezer burn
– Keeps the fillets fresh and flavorful

Removing Bloodline from Walleye Fillets

The bloodline is a thin, red line that runs along the top of the walleye fillet. It is caused by the presence of blood vessels in the fish. While it is not harmful to eat, some people find it unappetizing. If you want to remove the bloodline, you can do so by following these steps:

Step 1: Find the Bloodline

The bloodline is located about halfway between the top of the fillet and the belly. It is a thin, red line that runs the length of the fillet. You can feel for it with your finger, or you can see it if you hold the fillet up to the light.

Step 2: Score the Bloodline

Once you have found the bloodline, you need to score it with a sharp knife. To do this, hold the knife at a 45-degree angle to the fillet and make a shallow cut along the length of the bloodline. Be careful not to cut too deeply, or you will cut into the flesh of the fish.

Step 3: Peel Away the Bloodline

Once you have scored the bloodline, you can peel it away from the flesh of the fish. To do this, use your fingers or a pair of tweezers to gently pull the bloodline away from the fillet. It should come away easily.

Step 4: Rinse the Fillet

Once you have removed the bloodline, rinse the fillet with cold water to remove any remaining blood or debris.

Step 5: Pat the Fillet Dry

Pat the fillet dry with a paper towel or clean cloth before cooking it.

Additional Tips

Here are a few additional tips for removing the bloodline from walleye fillets:

Use a sharp knife to score the bloodline. A dull knife will tear the flesh of the fish.
Be careful not to cut too deeply when scoring the bloodline. If you cut too deeply, you will cut into the flesh of the fish.
Peel away the bloodline gently. If you pull too hard, you will tear the flesh of the fish.
Rinse the fillet thoroughly after removing the bloodline. This will remove any remaining blood or debris.
Pat the fillet dry before cooking it. This will help to prevent the fish from sticking to the pan.

Benefits of Removing the Bloodline

There are several benefits to removing the bloodline from walleye fillets:

It improves the appearance of the fillets.
It makes the fillets more tender.
It removes any fishy taste or smell.
It makes the fillets easier to cook.

Filleting Walleye with a Sharp Pair of Scissors

Using a sharp pair of scissors is a quick and easy way to fillet a walleye. Here are the steps:

1. Hold the walleye securely by the tail.

Place the walleye on a cutting board, with the head facing away from you. Hold the tail securely with one hand.

2. Insert the scissors into the anal cavity.

Use the tip of the scissors to make a small incision in the anal cavity, just behind the vent.

3. Cut along the backbone.

Slide the scissors along the backbone, cutting through the flesh but not the skin. Stop cutting when you reach the head.

4. Lift the fillet away from the backbone.

Use the scissors to carefully lift the fillet away from the backbone, starting at the head. Be careful not to tear the skin.

5. Trim the fillet.

Use a sharp knife to trim away any excess fat or skin from the fillet.

6. Repeat on the other side.

Repeat steps 2-5 to fillet the other side of the walleye.

Additional tips:

* Use a sharp pair of scissors. This will make the filleting process much easier and quicker.
* Hold the walleye securely. This will help you to avoid cutting yourself.
* Be careful not to cut through the skin. If you do, the fillet will fall apart.
* Trim the fillet carefully. This will remove any excess fat or skin and make the fillet more presentable.

Filleting Walleye with a Sharp Pair of Scissors – Detailed Instructions

Filleting a walleye with a sharp pair of scissors is a quick and easy way to get your fish ready for cooking. Here are the steps in more detail:

Step 1: Gather your materials.

You will need a sharp pair of scissors, a cutting board, and a walleye.

Step 2: Prepare the walleye.

Rinse the walleye under cold water and pat it dry. Place the walleye on the cutting board, with the head facing away from you.

Step 3: Insert the scissors into the anal cavity.

Use the tip of the scissors to make a small incision in the anal cavity, just behind the vent.

Step 4: Cut along the backbone.

Slide the scissors along the backbone, cutting through the flesh but not the skin. Stop cutting when you reach the head.

Step 5: Lift the fillet away from the backbone.

Use the scissors to carefully lift the fillet away from the backbone, starting at the head. Be careful not to tear the skin.

Step 6: Trim the fillet.

Use a sharp knife to trim away any excess fat or skin from the fillet.

Step 7: Repeat on the other side.

Repeat steps 3-6 to fillet the other side of the walleye.

Step 8: Enjoy!

Your walleye fillets are now ready to cook. Enjoy!

How to Fillet a Walleye with a Sharp Pair of Scissors – Tips

Here are a few tips to help you fillet a walleye with a sharp pair of scissors:

Techniques for Removing the Ribs and Pin Bones

Removing the ribs and pin bones is a crucial step in filleting a Walleye to ensure both the aesthetic appeal and the safety of the final product. Here’s an in-depth explanation of how to tackle this task:

Locating the Ribs

The ribs are parallel to the backbone and connect it to the rib cage. To locate them, feel along the spine and identify the thin, bony projections extending outwards. These are the ribs, and they’re typically easy to identify.

Using Rib Cutters

Rib cutters are specifically designed to remove ribs swiftly and efficiently. They have a curved blade that perfectly fits over the rib and a handle for easy gripping. To use rib cutters:

Turn the Walleye belly-side up.
Locate the point where the ribs meet the spine.
Place the curved blade of the rib cutters over the rib and apply gentle pressure.
Slide the blade along the rib until it cuts through both connections to the spine and the rib cage.
Repeat the process for all the ribs.

Using Kitchen Shears

If you don’t have rib cutters, you can use kitchen shears. The technique is slightly different, but the outcome is the same:

Locate the point where the ribs meet the spine.
Hold the kitchen shears perpendicular to the rib.
Carefully cut through the cartilage that connects the rib to the spine.
Then, swivel the shears and cut the rib away from the rib cage.
Repeat the process for all the ribs.

Removing the Pin Bones

Pin bones are much smaller than the ribs and are located along the spine. They can be trickier to remove, but with patience and technique, you can get the job done.

Using Tweezers

Tweezers are the most precise tool for removing pin bones. Here’s how to use them:

Flip the Walleye over so that the belly-side is facing down.
Locate the pin bones by running your finger along the spine.
Gently grasp the pin bone with the tweezers.
Pull the pin bone out in one swift motion.
Repeat the process for all the pin bones.

Using a Pin Bone Remover

A pin bone remover is a specialized tool designed to facilitate the pin bone removal process:

Follow steps 1 and 2 from the tweezers technique.
Align the pin bone remover over the pin bone.
Press down on the plunger to insert the prongs into the pin bone.
Squeeze the handles to extract the pin bone.
Repeat the process for all the pin bones.

Alternative Method: Using a Knife

If you don’t have tweezers or a pin bone remover, you can also use a sharp knife to remove pin bones. However, this method requires extra caution to avoid cutting into the flesh:

Follow steps 1 and 2 from the tweezers technique.
Hold the knife perpendicular to the pin bone.
Carefully cut the cartilage that connects the pin bone to the spine.
Then, use the tip of the knife to gently lift the pin bone out.
Repeat the process for all the pin bones.

Tips for Removing the Ribs and Pin Bones

Use a sharp knife or rib cutters to ensure clean cuts.
Work slowly and carefully to avoid damaging the flesh.
If you encounter any difficulty, take a break and come back to it later.
Rinse the fillets thoroughly after removing the bones.

Rib Removal Method	Pros	Cons
Rib Cutters	Fast, efficient, precise	Requires specialized tool
Kitchen Shears	Versatile, accessible	Less precise, can crush bones

Pin Bone Removal Method	Pros	Cons
Tweezers	Precise, easy to control	Can be time-consuming
Pin Bone Remover	Fast, efficient	Requires specialized tool
Knife	Versatile, adaptable	Requires caution, can damage flesh

How to Fillet a Walleye

1. Remove the Head and Tail

To remove the head, insert the tip of a sharp knife just behind the gill plate and cut straight through the bone. To remove the tail, cut just below the dorsal fin.

2. Remove the Dorsal Fin

Run your knife along the base of the dorsal fin, cutting close to the bone. Be careful not to cut into the flesh of the fish.

3. Cut Along the Lateral Line

Locate the lateral line, which runs along the side of the fish. Start cutting just behind the head and follow the lateral line all the way to the tail.

4. Remove the Top Fillet

Use your knife to cut through the flesh, separating the top fillet from the ribcage. Be sure to keep the knife close to the bones to avoid wasting any meat.

5. Remove the Bottom Fillet

Turn the fish over and repeat the process on the other side to remove the bottom fillet.

6. Remove the Pin Bones

Use a pair of pliers or tweezers to remove any small pin bones that are left in the fillets.

7. Skin the Fillets (Optional)

If desired, you can skin the fillets by gently pulling the skin away from the flesh. Start at the tail end and work your way towards the head.

Cutting Walleye Fillets into Desired Shapes and Sizes

1. Cut into Steaks

To cut walleye fillets into steaks, simply slice them perpendicular to the backbone. The thickness of the steaks can vary depending on your preference.

2. Cut into Fingers

To cut walleye fillets into fingers, cut them into thin strips, about 1/2-inch wide. Fingers are perfect for fish tacos or sandwiches.

3. Cut into Chunks

To cut walleye fillets into chunks, simply dice them into small pieces, about 1-inch square. Chunks are great for soups, stews, or chowders.

4. Cut into Nuggets

To cut walleye fillets into nuggets, cut them into small, bite-sized pieces. Nuggets are perfect for frying or baking.

5. Cut into Strips

To cut walleye fillets into strips, cut them into long, thin pieces, about 1/4-inch wide. Strips are great for stir-fries or salads.

6. Cut into Medallions

To cut walleye fillets into medallions, cut them into round, coin-shaped pieces. Medallions are perfect for pan-frying or grilling.

7. Cut into Butterfly Fillets

To cut walleye fillets into butterfly fillets, cut them in half lengthwise, through the backbone. Butterfly fillets are great for grilling or baking.

8. Cut into French Cuts

To cut walleye fillets into French cuts, cut them into thin, diagonal slices. French cuts are perfect for sautéing or frying.

9. Cut into Julienne Strips

To cut walleye fillets into julienne strips, cut them into thin, matchstick-sized pieces. Julienne strips are great for salads or soups.

10. Cut into Dice

To cut walleye fillets into dice, cut them into small, cube-shaped pieces. Dice are great for salads, soups, or stews.

Preparing Walleye Fillets for Smoked or Cured Products

Preparing the Fillets

Before smoking or curing walleye fillets, it’s crucial to prepare them properly. This involves scaling, gutting, and filleting the fish.

Scaling

To scale a walleye, use a sharp knife to scrape against the scales, moving from tail to head. Rinse the fish thoroughly with cold water to remove any remaining scales.

Gutting

To gut a walleye, insert a sharp knife into the belly cavity just behind the pectoral fins. Cut forward towards the head, carefully avoiding the internal organs. Gently remove the internal organs and rinse the fish thoroughly with cold water.

Filleting

To fillet a walleye, place the fish on a cutting board, belly side up. Insert a sharp knife at the tail and cut along the backbone, running the knife parallel to the board. Turn the fish over and repeat the process on the other side. Remove any small bones from the fillets using tweezers.

Brining the Fillets

Brining the fillets helps to preserve them, enhance their flavor, and make them more tender. To brine the fillets, dissolve 1 cup of salt in 1 gallon of cold water. Submerge the fillets in the brine solution and refrigerate for at least 12 hours, or up to 24 hours.

Drying the Fillets

After brining, the fillets need to be dried thoroughly before smoking or curing. Pat the fillets dry with paper towels and hang them in a cool, dry place for several hours, or overnight.

Smoking the Fillets

Smoking the fillets adds a rich, smoky flavor to the fish. There are several different ways to smoke fish, including hot smoking, cold smoking, and electric smoking.

Hot Smoking

Hot smoking is the most common method for smoking walleye fillets. To hot smoke the fillets, place them in a preheated smoker at a temperature between 180°F and 225°F. Smoke the fillets for 2-4 hours, or until they reach an internal temperature of 145°F.

Cold Smoking

Cold smoking produces a milder smoke flavor than hot smoking. To cold smoke the fillets, place them in a preheated smoker at a temperature between 60°F and 80°F. Smoke the fillets for 12-24 hours, or until they reach an internal temperature of 145°F.

Electric Smoking

Electric smoking is a convenient and efficient way to smoke walleye fillets. Electric smokers maintain a consistent temperature, ensuring even cooking. To electric smoke the fillets, place them in a preheated smoker at a temperature between 180°F and 225°F. Smoke the fillets for 2-4 hours, or until they reach an internal temperature of 145°F.

Curing the Fillets

Curing the fillets involves preserving them with salt, sugar, and spices. There are two main methods for curing fish: wet curing and dry curing.

Wet Curing

Wet curing involves submerging the fillets in a brine solution for a period of time. To wet cure the fillets, dissolve 1 cup of salt and 1 cup of sugar in 1 gallon of cold water. Submerge the fillets in the brine solution and refrigerate for 12-24 hours.

Dry Curing

Dry curing involves coating the fillets with a mixture of salt, sugar, and spices. To dry cure the fillets, mix together 1 cup of salt, 1 cup of sugar, and 1 tablespoon of your favorite spices. Rub the mixture evenly over the fillets and place them on a wire rack in a cool, dry place. Cure the fillets for 12-24 hours.

Additional Tips

Here are a few additional tips for preparing walleye fillets for smoking or curing:

Use fresh, high-quality walleye fillets.
Trim away any excess fat or skin from the fillets.
Rinse the fillets thoroughly with cold water before brining or curing.
Follow the recommended brining and curing times for the best results.
Smoke or cure the fillets in a cool, dry place.
Store the smoked or cured fillets in an airtight container in the refrigerator.

Materials You’ll Need

Before you begin filleting your walleye, make sure you have the following materials on hand:

Sharp fillet knife
Cutting board
Clean cloth or paper towels
Measuring tape or ruler (optional)

Safety First

Always use caution when handling sharp knives. Keep your fingers out of the way of the blade and cut away from yourself.

Step-by-Step Guide to Filleting Walleye

Make a cut along the belly

Place the walleye on the cutting board, belly side up. Starting at the anal fin, use your fillet knife to make a shallow cut along the belly, following the curve of the fish’s body. Be careful not to cut into the meat.
Cut along the backbone

Once you have made the cut along the belly, insert the knife into the cut and follow the backbone, cutting close to the bone. Keep the knife angled slightly downward to avoid cutting into the rib bones.
Separate the fillet from the backbone

Once you reach the head, use the tip of the knife to carefully separate the fillet from the backbone. Gently pull the fillet away from the bone, using your fingers to loosen it if necessary.
Trim the fillet

Once the fillet is separated from the backbone, trim away any remaining bones or skin. You can also remove the dark red lateral line if desired.
Repeat for the other side

Follow the same steps to fillet the other side of the walleye.

Tips for Filleting Walleye

Use a sharp knife for clean, precise cuts.
Cut with the grain of the fish to avoid tearing the flesh.
Keep your fingers curled under to avoid cutting yourself.
If you are having trouble separating the fillet from the backbone, use a spoon or your fingers to gently loosen it.
Rinse the fillets with cold water to remove any blood or residue.

Storing and Using Walleye Fillets

Walleye fillets can be stored in the refrigerator for up to 3 days, or in the freezer for up to 6 months. To freeze the fillets, wrap them individually in plastic wrap or freezer paper, and then place them in a freezer-safe container.

Walleye fillets can be used in a variety of recipes, including:

Fried walleye
Baked walleye
Walleye tacos
Walleye chowder
Walleye salad

Filleting Walleye for Use as Bait or Pet Food

Walleye fillets can also be used as bait for fishing or as pet food. If you are using the fillets as bait, cut them into small pieces and freeze them. To use the fillets as pet food, cook them thoroughly before feeding them to your pet.

How to Fillet a Walleye

Preparing the fish

Rinse the walleye under cold water and pat it dry with a paper towel.
Use a sharp knife to make a cut behind the gills and along the belly, stopping just before the tail.
Remove the entrails and discard them.
Rinse the fish thoroughly inside and out.

Filleting the fish

Hold the fish belly side up.
Use a sharp knife to make a cut along the backbone, starting at the head and working your way down to the tail.
Use the knife to carefully remove the top half of the fillet, keeping the bone in the fillet.
Repeat on the other side to remove the second fillet.

Removing the bones

Use a pair of tweezers or a small knife to remove any pin bones from the fillets.
Rinse the fillets again to remove any remaining bones or scales.

Skinning the fillets

Use a sharp knife to make a shallow cut along the edge of the skin.
Grasp the skin and pull it away from the flesh, using your knife to help as needed.

Cutting the fillets into portions

Cut the fillets into desired sizes for cooking.
Rinse the fillets one final time before cooking.

Filleting Walleye for Commercial Purposes

For commercial purposes, filleting walleye requires additional steps and considerations. Here’s a detailed guide for filleting walleye commercially:

Sanitation and Safety

Maintain a clean and hygienic work environment.
Sanitize all equipment and surfaces that come into contact with the fish.
Wear appropriate personal protective equipment, such as gloves and an apron.

Grading and Sorting

Grade the walleye based on size and quality before filleting.
Sort the fish into appropriate categories for processing.

Bleeding

After catching the walleye, bleed them promptly to improve the quality of the fillets.
Make a cut behind the gills and allow the fish to bleed into a clean container.

Gutting and Cleaning

Remove the entrails and gills from the fish.
Rinse the fish thoroughly inside and out to remove any remaining debris.

Filleting Technique

Position the fish belly side up on a flat surface.
Make a clean, deep cut along the backbone, starting at the head and working your way down to the tail.
Use a sharp knife and work carefully to avoid cutting into the flesh.
Remove the top fillet by sliding the knife along the backbone, keeping the bone in the fillet.
Repeat the process on the other side to remove the second fillet.

Skinning

Once the fillets are removed, use a sharp knife to make a shallow cut along the edge of the skin.
Grasp the skin and pull it away from the flesh, using your knife to help as needed.
Remove the skin from both fillets.

Pin Bone Removal

Use a pair of tweezers or a small knife to remove any pin bones from the fillets.
This step is crucial for ensuring the quality and safety of the fillets.

Trimming

Trim any excess fat or dark meat from the fillets.
This will improve the presentation and quality of the fillets.

Packaging

Package the fillets in individual or bulk containers.
Label the packages with the species, weight, and date of processing.

Storage and Transportation

Store the fillets in a refrigerator or on ice.
Maintain the correct temperature to preserve the quality of the fillets.
Transport the fillets in insulated containers to maintain their temperature.

Advanced Techniques for Filleting Intricate Walleye Bones

45. Tail Clipping for Smooth Removal

After removing the backbone, it’s crucial to tackle the tail section, which often presents challenges due to its small bones. Follow these steps for a clean and efficient tail filleting:

Hold the tailbone firmly with your non-dominant hand.
Using a sharp knife with a thin blade, make a shallow incision into the tailbone, parallel to the spine.
Gently insert the knife tip into the incision and run it along the length of the tailbone, creating a cavity.
From the outer side of the tail, insert the knife into the cavity and follow the contour of the bone. Apply gentle pressure to remove the bones neatly.
Rinse the tail fillet thoroughly to remove any remaining bone fragments.

46. Tweezing Remaining Bones

Despite meticulous filleting, tiny bones may still be present in the fillet. To ensure a pristine final product, use a pair of tweezers to meticulously remove these remaining bones.

Inspect the fillet thoroughly for any visible bones.
Using sharp-tipped tweezers, gently grasp the bones and pull them out.
Be patient and thorough; take your time to remove all the bones, especially around the skin side.

47. Scoring for Even Cooking

Scoring the walleye fillets ensures even cooking and prevents them from curling up in the pan. Follow these steps for effective scoring:

Lay the fillet skin-side down on a cutting board.
Use a sharp knife to make shallow diagonal incisions across the fillet, about 1/2 inch apart.
Do not cut all the way through the fillet; only score the surface.

48. Brining for Enhanced Flavor and Moisture

Brining the walleye fillets enhances their flavor and keeps them moist during cooking. Here’s how to brine:

Prepare a brine solution by dissolving 1/4 cup of salt in 1 gallon of cold water.
Submerge the fillets in the brine and refrigerate for 20 to 30 minutes.
Remove the fillets from the brine and pat them dry before cooking.

49. Seasoning for Culinary Delight

Seasoning the walleye fillets brings out their natural flavors. Experiment with various herbs, spices, and marinades to create your desired taste profile.

Sprinkle your preferred seasonings over the fillets.
Consider using herbs like thyme, rosemary, or dill for aromatic enhancement.
If marinating, combine seasonings with olive oil or lemon juice and allow the fillets to absorb the flavors for at least 30 minutes.

50. Cooking Methods for Perfection

Cooking walleye fillets to perfection requires the right technique and cooking method. Here are some popular options:

Cooking Method	Description	Recommended Seasonings
Pan-Frying	Cook fillets in a hot pan with butter or oil for a crispy exterior and tender interior.	Lemon juice, garlic powder, salt
Baking	Bake fillets on a baking sheet at 375°F (190°C) until cooked through.	Olive oil, herbs, paprika
Grilling	Grill fillets over medium heat for a charred and flavorful experience.	Marinades with soy sauce, honey, or mustard

Filleting Walleye for Fish Stock or Chowder

Making fish stock or chowder with walleye is a great way to savor the delicate flavor of this freshwater fish. Filleting walleye for these purposes is slightly different from filleting for other preparation methods, as you want to remove the bones and skin as cleanly as possible.

Step 1: Gather Your Tools

* Sharp fillet knife
* Cutting board
* Scissors (optional)

Step 2: Scale the Walleye

* Hold the walleye firmly by the tail.
* With the back of a knife, scrape against the scales from tail to head, applying light pressure.
* Rinse the fish to remove scales.

Step 3: Remove the Head and Tail

* Holding the walleye upright, insert the fillet knife into the gills and cut around the head, moving the knife forward to detach the head.
* Repeat on the other side to remove the head.
* Cut off the tail and discard both head and tail.

Step 4: Cut Along the Back

* Turn the walleye belly-side up on the cutting board.
* Starting at the tail, make a shallow cut along the dorsal fin, following the curve of the fish’s back.
* Cut just deep enough to expose the backbone.

Step 5: Cut the First Fillet

* Insert the knife tip into the cut you made along the back.
* Keeping the knife parallel to the backbone, carefully slide the knife under the fish’s skin and flesh, moving towards the belly.
* Continue cutting, following the curve of the ribs.
* Stop when you reach the belly cavity.

Step 6: Separate the Fillet from the Backbone

* Hold the fillet with one hand and the backbone with the other.
* Using your fingers, gently pull the fillet away from the backbone, starting from the tail end.
* Continue pulling until the fillet is completely detached.

Step 7: Repeat for the Other Fillet

* Turn the fish over and repeat steps 4-6 to remove the other fillet.

Step 8: Remove the Bones

* Place a fillet on the cutting board, skin-side down.
* Feel for any bones that may have remained attached to the fillet.
* Use scissors or tweezers to remove the bones carefully, being mindful not to tear the flesh.

Step 9: Remove the Skin (Optional)

* If desired, you can remove the skin from the fillets.
* Place the fillet skin-side down on the cutting board.
* Starting from the tail end, gently slide the knife between the flesh and the skin, moving towards the head.
* Keep the knife close to the skin to avoid removing too much flesh.

Step 10: Cut into Pieces

* For fish stock or chowder, cut the fillets into smaller pieces of about 1-2 inches in size.

Tips:

* Use a sharp knife to make clean cuts.
* Be patient and take your time to avoid tearing the fish.
* If you don’t have scissors, you can use a sharp knife to carefully remove the bones.
* Save the fish bones and head to make fish stock later.

Table: Filleting Yields

How To Fillet A Walleye

Learn how to fillet a walleye with this step-by-step guide. Filleting a walleye is a great way to prepare this delicious fish for cooking. With a few simple steps, you can easily remove the bones and skin from the fish, leaving you with clean fillets that are ready to be cooked.

To begin, you will need a sharp fillet knife, a cutting board, and a pair of pliers. Rinse the walleye under cold water and pat it dry with paper towels. Place the fish on the cutting board and make a shallow cut along the belly, from the head to the tail. Be careful not to cut too deeply, as you do not want to damage the flesh of the fish.

Once you have made the cut along the belly, insert the fillet knife into the cut and carefully run it along the backbone of the fish. Keep the knife close to the backbone and use a gentle sawing motion to cut through the flesh. As you reach the tail, carefully cut around the tailbone and remove the fillet from the fish.

Repeat the process on the other side of the fish to remove the second fillet. Once you have removed both fillets, use a pair of pliers to remove any remaining bones or skin from the fillets. The fillets are now ready to be cooked.