You do an excellent job. I'm 70 so I have been cleaning them for a long time. Before we had electric knives, I would just cut the fillet off the rib cage and never open up the abdominal cavity. With the electric I clean them pretty much the same way as you, except I peel the rib cage out with the electric knife. A little twist of the wrist and the rib bones peel right out without wasting meat. The only thing I use the hand knife for is the cheeks and the Y bone zipper cuts. One difference is, I remove the belly lining. Once used to the electric it doesn't take very long to clean Walleyes and very little meat is wasted.
Great job. At the very end you mentioned that last piece of meat under the chin. Keep the 2 pectoral fins intact and cut that piece off. Save them in a freezer bag until you get 20-25 and google WALLEYE WINGS. You batter them up and deep fry, and you hold the 2 pec fins in your hands, put the rest in your mouth and pull on the pec fins and all that meat comes right off in your mouth.
Everybody has slight differences cleaning fish, I don't waste meat and I've cleaned for decades. Your method is good and systematic, these comments by others are ridiculous. If you guys wanna see some fish hacking stop at a cleaning station on Lake Erie. You'll see some pros and some absolute amateurs. I ice mine and clean them at home
Used to catch these fish in Sweden, they called them gos. In Britain we call them zander, but they are only found in the Norfolk Broads, so I have only fished for them in Sweden. The biggest I caught was 3 kg, but the wife's uncle told me he had one of 10kg ! There is no fight in these fish, you just pull tjhem straight in the boat. However they are the best fish I have ever eaten. My mother in law would clean the fish and cut it into steaks, but leave the skin on. She boiled a big pan with water, salt and pepper with lots of dill. When the water was boiling, she put in the gos steaks and immediately take the pot off the heat, and leave the pot to cool overnight. the next morning the water had turned to jelly and we are the cold cooked fish with the dill jelly , new potatoes and salad from the garden. The best fish I have ever tasted !!
As someone who's watched a ton of fish cleaning videos and is a beginner at cleaning walleye, this video is among the top. Thanks for the great explanation!
Cleaned my first walleye today. Treated like a trout. Boy, I butchered it. Literally. The second row of bones threw my fillets into a mess of digging out bones. Wish I knew this before! Thanks!
I am impressed. thank you!!!! now I just have to figure out how to Catch then in Colorado. As a Wisconsin native... it was a lot easier back in the midwest to catch them. I really appreciate the video!
Not going to lie... you went over it four times and it wasn't until the fourth time that I really got the Y bit. Really nice job explaining everything. I'm not bad at cleaning walleye but I feel like this made me a little better. Thanks for the master class in cleaning walleye. Everyone has a different take but you're really good at explaining.
This was absolutely the most awesome fish 🐠 cleaning video ever! This guy is totally professional, and that part with the center set of bones 🦴 being removed was completely awesomeness! This is absolutely a brilliant teaching tool and wonderful learning experience. Thanks a billion!
Awesome. I’ve never seen the zipper method before. can’t wait to try it. If you do a future video I would love to see you teach this method to someone that doesn’t know how to fillet. Then it really helps another newbie. Help them do one or 2 and then let them do one alone with no help or suggestions. Them do a 4 th one and show them what they did right and wrong. Thanks again. 👌 liked and subscribed.
Great video well done my wife and kids favorite are the cheeks. I always have a rough time with the ribs looking forward to ice off up here in Canada. Thanks from Canada
We do the same cut on the throat latch, all fish. For walleye we are usually trolling so we cut the latch and put the fish on one of those old fashioned metal stringers with the hook latches and drag them for a few minutes to let the blood out and not have it in the boat or the cooler.
I use my side cutters (for braid line) to cut a gill or 2. Give them a few minutes in livewell to bleed out. If the livewell temp is cold or not overloaded (erie) and air temp hot, I wait til end of trip and cut them all at once. Kinda sucks but saves ice and don't have to remember to transfer fish to cooler if on a good bite. If I had a bigger boat, I'd do a 5 gal bucket with ice water...
Great video and a good tutorial for those that want to learn. The only thing that I would add would be to cut and cook the rabbit ears at the bottom you said was good for soup. My daughters love them fried as well.
great video bud, i always keep the cheeks on walleye but never thought about it for pike. I dont keep alot of pike anyways but maybe I will keep a few smaller ones now
I’ve been doing something similar but cutting it and this pulling the bones out by hand is a great trick with no bones. No more having to hear old timers say ohh those bones cook out…. Yeah right lol. Thanks for the awesome tip!
Did anyone else's arsehole start puckering up at 4:40 when he started working that knife towards the fingers on his other hand? About 60 years ago I was taught to NEVER cut TOWARDS yourself and other than one incident of not listening about a day after the lesson I LEARNED WHY you don't do that and I don't think I've ever done it again!! Don't be lazy take the extra two seconds it takes to get your body parts away from the blade!
That’s the way I do it also but I don’t have a electric knife I just use the old wooden handle Rapla keep it sharp as a razor blade cracker batter and throw them in the hot grease 👍🤘
Good job. I pretty much do the same. I have one suggestion, use a fork when taking the rib bones out, works great for me. for those that say it doesn't make a difference bleeding the fish out, that is just nonsense, I have been catching Walleye for 40 years and just started doing it about 8 years ago, less mess (blood) filleting and the fillet is much whiter. I was stubborn at first but don't be
Thanks HawYeeTV. I have not caught a lot of walleye so it is good to know there is a row of bones that goes the whole length of the fillet, besides the ribs and pin bones along the ribs. Nice that removing the long row of bones also takes out the bloodline too, that could add a stronger flavor to the fish. I did know about the cheeks. Did you know that bullhead also have cheeks?
Same way I have been cleaning since my dad taught me over 50 yrs ago lol. He did it for 30 years prior. Never bled them out either perch bluegill bass all the same
Seen a video a while back bleeding salmon by making that same cut at the bottom of the throat. The guy used cheap pruning shears. We tried that. Bonk the salmon. Then clip the area just below gills and the bleed out really well. I put them in fish box and dump bucket of water to help clear blood from the salmon. Then put on ice in fish bag. Works great and no blood left in fish hardly at all. Also not sure if will work for Walleye scrap meat from fillet with Tea Spoon. For salmon and other fish I have used the spoon gets a lot of meat off bone. I use it to make salmon Chowder.
Another nice video! Going to Burwell this afternoon. Planning to use the "Y" zipper technique. BTW....I did notice the geese at about the 13:45 mark. Sounds like the next video will be about early season goose hunting. Good fishing 🎣👍.
never seen the splitting the meat and tearing the bones out before after over 40 yrs of guiding and many hours in a fishhouse i've seen lots of techniques i like to clean fish right from the livewell and if you take the rib bone off while still on the skin they tear out easier
From a professional chef stand point. I specialized in fresh fish and had to fillet fish for the first 4 hrs every day. Throw that cheap Walmart biginners fillet knife away and get a formed no-slip plastic handled flexible 6” fillet knife by Forshner w/ good german stainless steel that will hold a good edge and ten strokes with a steel and it’s good as new. You have a great method and I will utilize this technique with my favorite fish. “Lunker” lake trout and cutthroat. Im not criticizing, just an observation. You made it look real easy with the electric knife then, struggled with the $2 wood handled nightmare with the pot metal blade. I’m impressed with the efficiency of your technique. Thanks
First, thanks on showing how to pin bone a walleye fillet, that part I didn't know. One helpful tip, after bleeding the fish roll the fish in a piece of newspaper and throw it in the fridge for a few hours before you fillet it. When you take the fish out of the fridge and remove the paper you will have a fish that is not slimy and straight as a board and much easier to fillet.
Interesting video. I do mine a little different up here in Manitoba, Canada. After I fillet it off the skin (everything’s the same up to that point) I will cut off the tail section about the back 1/3 and that’s one boneless piece (I do not split the tail filet). Then I feel with my finger and cut out a thin strip to get the y-bones only up to the last one I can feel with my finger tip when I run it over the inside of the fillet. That piece will usually be cut in half lengthwise to separate the thicker back meat from the rib meat for even cooking. I deep fry in oil while canoeing Canadian shoe lunch (Cajun or beer batter for me). I often take the wings/butterfly’s and cheeks too. That fish goes from swimming to fry pan in less than 30 mins. I’m craving ice out so bad.
I also cut the tail pieces off and those are the pieces my young boys used to get until they got older as there were absolutely no bones there . And they never had a bad experience eating fish
@@timwhiteside1386 Thanks for your reply. I typically don’t have dark red on my fillets. I have filleted hundreds of walleye in my life and have not witnessed that dark meat. This could be because of a few reasons but I’m not entirely sure which one or more would contribute to it most. Probably the fact that I don’t keep big walleye. Usually 3-4 lbs sometimes 5ish max. I also always bleed my fish but you’re commenting on the dark meat on the outermost flesh next to the skin along the lateral line so I don’t think bleeding would eliminate that. Not sure if it’s because I only keep the smaller ones or that I fillet right away (never put whole fish on ice) or maybe it’s that the water temps are cooler but most of my fillets I eat are clean almost translucent/white and void of that red meat. However, the smallmouth bass and pike I catch do have more of the dark meat that you’re talking about. That’s possibly because I catch them in the shallows more often. Anyway, I will keep an eye out and I will try removing and discarding it in the future if I see it.
The dark meat is fatty and bioacumulates pcb's not mercury. Fish will taste milder if you trim off red meat plus reduces pcb's. It takes practice but you can float the knife on bigger eyes when skinning to get a lot of it. Trim rest with sharp knife or easiest is soak in ice water overnite if convenient and trim off before freezing.
Well done. We always bleed our fish 1st too. Not many people know about zippering the 2nd set of bones out or eating the cheeks. We call them Lake Erie Scallops. Great when broiled in butter w bread crumbs. Tight lines
I always have issues getting the rib cage out I end up cutting around it then flipping the cage around and taking the meat off from behind it you make it look way too easy lol are you cutting straight down then angling behind the ribs? That first set of bones you just cut through?
Oh and the middle row of bones can be cut out 3/4 of the way to the tip of the tail , so you can fry a nice slab of meat rather than ripping it in half
Great detailed video. Lots of fishermen don't bleed out their fish. Without bleeding out their fish, they get a big blood line in the center of their fish. Especially on redfish.
I didn’t know about the zippering, cool! I just cut the full fillet like you, then cut the tail part off and then take the top back strap part north of the pin bones for two nice boneless pieces, than discard the belly section which can sometimes be a little fishy…. Less efficient and a little more wasteful, but fast and you get most.
yup i cut the throat exactly like you do and let it bleed dead when im ready to leave like 15-20 min ahead of time , no messy cleaning ,you get the best looking tasting over all product end result , i do it for bullheads too and the meat comes out whiter pink than excepted just like it was from channel or blue catfish , but the way you fillet the walleye most ppl already know about the y bone ,i was hoping you had a trick to keep the fillet in one large piece instead of two strips
Is way we clean walleye and pike up on the St. Lawrence, saves a lot of meat compared to the old way. We use an electric knife on the big sunfish, blue gill and croppie to filet them too. Started to do that back in the 70's.
Pretty neat, little pricy for just cleaning one person limits. I have a Townsend? Fish Skinner bought 50 years ago that you crank manually. Clean-up time offset convenience. Never thought to try it on ribs, might have to dig it out...
You do an excellent job. I'm 70 so I have been cleaning them for a long time. Before we had electric knives, I would just cut the fillet off the rib cage and never open up the abdominal cavity. With the electric I clean them pretty much the same way as you, except I peel the rib cage out with the electric knife. A little twist of the wrist and the rib bones peel right out without wasting meat. The only thing I use the hand knife for is the cheeks and the Y bone zipper cuts. One difference is, I remove the belly lining. Once used to the electric it doesn't take very long to clean Walleyes and very little meat is wasted.
😊😊😊😊
Y
Great job. At the very end you mentioned that last piece of meat under the chin. Keep the 2 pectoral fins intact and cut that piece off. Save them in a freezer bag until you get 20-25 and google WALLEYE WINGS. You batter them up and deep fry, and you hold the 2 pec fins in your hands, put the rest in your mouth and pull on the pec fins and all that meat comes right off in your mouth.
Cheeks are the best part , glad you showed the procedure !!
Everybody has slight differences cleaning fish, I don't waste meat and I've cleaned for decades. Your method is good and systematic, these comments by others are ridiculous. If you guys wanna see some fish hacking stop at a cleaning station on Lake Erie. You'll see some pros and some absolute amateurs. I ice mine and clean them at home
That’s impressive!! I’ve been cleaning fish for over 50 years and never seen it done this way!!!very good job!!!
Used to catch these fish in Sweden, they called them gos. In Britain we call them zander, but they are only found in the Norfolk Broads, so I have only fished for them in Sweden. The biggest I caught was 3 kg, but the wife's uncle told me he had one of 10kg ! There is no fight in these fish, you just pull tjhem straight in the boat. However they are the best fish I have ever eaten. My mother in law would clean the fish and cut it into steaks, but leave the skin on. She boiled a big pan with water, salt and pepper with lots of dill. When the water was boiling, she put in the gos steaks and immediately take the pot off the heat, and leave the pot to cool overnight. the next morning the water had turned to jelly and we are the cold cooked fish with the dill jelly , new potatoes and salad from the garden. The best fish I have ever tasted !!
As someone who's watched a ton of fish cleaning videos and is a beginner at cleaning walleye, this video is among the top. Thanks for the great explanation!
Great video. Thanks for taking the time to post this. Very helpful.
You sir are a good teacher!!
I can only imagine how good those would taste! Clean job my friend.
Thanks a million! They taste excellent!!
great video with detailed explanations - thank you!
Thanks so much for the advice and demonstration. me and my family will be sure to try this method this ice fishing season. keep up the good work
Great Video and best tutorial I've seen to date for cleaning walleyes . Liked and Subscribed. Thanks!
Cleaned my first walleye today. Treated like a trout. Boy, I butchered it. Literally. The second row of bones threw my fillets into a mess of digging out bones. Wish I knew this before! Thanks!
WOW, Great job explaining the techniques of doing it professionally. Thank you
Awesome. I'm getting pretty good at cleaning fish, but learned a few new things from your video. Cheers
I am impressed. thank you!!!! now I just have to figure out how to Catch then in Colorado. As a Wisconsin native... it was a lot easier back in the midwest to catch them. I really appreciate the video!
Perfect. You nailed it. Great tip on the cheek meat as well!
Awesome! Thanks for sharing this technique
Like the hand tearing technique, I'm definitely using this. THanks man
Thanks for the demo I been fishing for those guys for a lot of years and learned a couple tricks from your video. 👍🙂
Thanks for that thorough explanation… it’s great to see what to do AND what not to do. I understand so much better now.
Not going to lie... you went over it four times and it wasn't until the fourth time that I really got the Y bit. Really nice job explaining everything. I'm not bad at cleaning walleye but I feel like this made me a little better. Thanks for the master class in cleaning walleye. Everyone has a different take but you're really good at explaining.
Great job!! Walleyes are a favorite!!😊
Thank you. I appreciate the lesson very much.
Great job, you make the off hand cut look easy
...the best method i have seen, good job of explaining it all,,,thanks...
I like your technique. Thanks.
Don’t forget the pc around the fins by the gills, makes great walleye wings!!
I was gonna say the very same, almost better than the cheeks
We call them the rabbits here.. good chunk of meat!
Nicely done!
Thank you for sharing. Awesome.
Great job explaining zippering! Thanks!!
This was absolutely the most awesome fish 🐠 cleaning video ever! This guy is totally professional, and that part with the center set of bones 🦴 being removed was completely awesomeness! This is absolutely a brilliant teaching tool and wonderful learning experience.
Thanks a billion!
Great video - I have been struggling with the bones along the back for years.
I was taught nearly the same method when I was a kid. Nicely done.
Awesome. Liked and subscribed. I haven't cleaned a fish in years so I appreciate the great video. Cheers.
I'm gonna try this next time thank you. I cut the bones out differently but this is a good approach.
I got an old skinzit type tool from back in the day. What a great tool for taking out ribs.
Great work!
Thanks for the vid. Just subscribed. Keep em coming.
Thanks for the video. I'm going to to change a few things in my clean style. I bet they tasted great !
This guy doesn't save the wings....walleye wings are delish
Never knew that last step to get the row of bones. 71 years old and still learning. Great video and great job Brother. Thank you.
Great video thanks.
I just wish I could always be cleaning a 24 in Walleye- nice video - never seen the zipper method - will try it this summer
Glad to see that someone takes the time to properly clean and extract as much meat as possible with no waste as I do. Well worth it!
Nice work!
Awesome. I’ve never seen the zipper method before. can’t wait to try it.
If you do a future video I would love to see you teach this method to someone that doesn’t know how to fillet. Then it really helps another newbie. Help them do one or 2 and then let them do one alone with no help or suggestions. Them do a 4 th one and show them what they did right and wrong. Thanks again. 👌
liked and subscribed.
Great video, Thanks!
Great video well done my wife and kids favorite are the cheeks. I always have a rough time with the ribs looking forward to ice off up here in Canada. Thanks from Canada
It's nice to see a cooler of walleye. Where I live a walleye caught once in a while is a good job done.
I'm guessing these come from lake erie
Try flipping the fillet ribs down and use the cordless to remove the ribs. Super fast once you get the hang of it.
thanks for the info.. now I just need to catch' em
We do the same cut on the throat latch, all fish. For walleye we are usually trolling so we cut the latch and put the fish on one of those old fashioned metal stringers with the hook latches and drag them for a few minutes to let the blood out and not have it in the boat or the cooler.
5 Gal.pail of water
I use my side cutters (for braid line) to cut a gill or 2. Give them a few minutes in livewell to bleed out. If the livewell temp is cold or not overloaded (erie) and air temp hot, I wait til end of trip and cut them all at once. Kinda sucks but saves ice and don't have to remember to transfer fish to cooler if on a good bite. If I had a bigger boat, I'd do a 5 gal bucket with ice water...
Nice job!
Great video and a good tutorial for those that want to learn. The only thing that I would add would be to cut and cook the rabbit ears at the bottom you said was good for soup.
My daughters love them fried as well.
Thank you for taking the time to educate us! Well done.
great video bud, i always keep the cheeks on walleye but never thought about it for pike. I dont keep alot of pike anyways but maybe I will keep a few smaller ones now
great video with attention to details
Nice. Good job. I need one of those cordless bubbas
Nice video. Thanks for the explanation. What size fillet knife are you using to take the bones out?
I’ve been doing something similar but cutting it and this pulling the bones out by hand is a great trick with no bones. No more having to hear old timers say ohh those bones cook out…. Yeah right lol. Thanks for the awesome tip!
I've always pulled the zipper wide as can be. And of course, now I know why there are bones!
Thanks sir!
Never knew about bleeding them until a few years ago, definitely improved taste.
Did anyone else's arsehole start puckering up at 4:40 when he started working that knife towards the fingers on his other hand? About 60 years ago I was taught to NEVER cut TOWARDS yourself and other than one incident of not listening about a day after the lesson I LEARNED WHY you don't do that and I don't think I've ever done it again!! Don't be lazy take the extra two seconds it takes to get your body parts away from the blade!
That’s the way I do it also but I don’t have a electric knife I just use the old wooden handle Rapla keep it sharp as a razor blade cracker batter and throw them in the hot grease 👍🤘
Good job. I pretty much do the same. I have one suggestion, use a fork when taking the rib bones out, works great for me. for those that say it doesn't make a difference bleeding the fish out, that is just nonsense, I have been catching Walleye for 40 years and just started doing it about 8 years ago, less mess (blood) filleting and the fillet is much whiter. I was stubborn at first but don't be
great vid. exactly how I do it!
Thanks HawYeeTV. I have not caught a lot of walleye so it is good to know there is a row of bones that goes the whole length of the fillet, besides the ribs and pin bones along the ribs. Nice that removing the long row of bones also takes out the bloodline too, that could add a stronger flavor to the fish. I did know about the cheeks. Did you know that bullhead also have cheeks?
Great video
Not a bad looking fish mate , Top Stuff 👍
Same way I have been cleaning since my dad taught me over 50 yrs ago lol. He did it for 30 years prior. Never bled them out either perch bluegill bass all the same
Thanks so much
Nice job.
Nice and white !!
Seen a video a while back bleeding salmon by making that same cut at the bottom of the throat. The guy used cheap pruning shears. We tried that. Bonk the salmon. Then clip the area just below gills and the bleed out really well. I put them in fish box and dump bucket of water to help clear blood from the salmon. Then put on ice in fish bag. Works great and no blood left in fish hardly at all.
Also not sure if will work for Walleye scrap meat from fillet with Tea Spoon. For salmon and other fish I have used the spoon gets a lot of meat off bone. I use it to make salmon Chowder.
Well thank you I definitely learned something useful today! Only thing i would do is leave as much skin on as possible.
Another nice video! Going to Burwell this afternoon. Planning to use the "Y" zipper technique. BTW....I did notice the geese at about the 13:45 mark. Sounds like the next video will be about early season goose hunting. Good fishing 🎣👍.
Absolutely, I’m going to get after those early season geese soon!!
At this point in the video, I'd love for you to grab a 12 guage and add a bonus goose cleaning video!
thanks for the tips
Great Vid Thx
never seen the splitting the meat and tearing the bones out before
after over 40 yrs of guiding and many hours in a fishhouse i've seen lots of techniques
i like to clean fish right from the livewell
and if you take the rib bone off while still on the skin they tear out easier
What ? Most guys zip their walleye filets.
@@jiggyjay682 not around here where there's a lot of walleys cleaned...
And not a lot of guides use electric knives either
Right on the guy....
From a professional chef stand point. I specialized in fresh fish and had to fillet fish for the first 4 hrs every day. Throw that cheap Walmart biginners fillet knife away and get a formed no-slip plastic handled flexible 6” fillet knife by Forshner w/ good german stainless steel that will hold a good edge and ten strokes with a steel and it’s good as new. You have a great method and I will utilize this technique with my favorite fish. “Lunker” lake trout and cutthroat. Im not criticizing, just an observation. You made it look real easy with the electric knife then, struggled with the $2 wood handled nightmare with the pot metal blade. I’m impressed with the efficiency of your technique. Thanks
I use a Havalon fillet knife with interchangeable blades. Love it.
If you shave the red off the skin side of the fish they tasted better.
thanks for the video🙂
Oh sorry, excellent video. I learned something, thanks
First, thanks on showing how to pin bone a walleye fillet, that part I didn't know. One helpful tip, after bleeding the fish roll the fish in a piece of newspaper and throw it in the fridge for a few hours before you fillet it. When you take the fish out of the fridge and remove the paper you will have a fish that is not slimy and straight as a board and much easier to fillet.
Nice job! Bleeding the fish really makes a difference, fillets are nearly white, no blood at all.
Interesting video. I do mine a little different up here in Manitoba, Canada.
After I fillet it off the skin (everything’s the same up to that point) I will cut off the tail section about the back 1/3 and that’s one boneless piece (I do not split the tail filet). Then I feel with my finger and cut out a thin strip to get the y-bones only up to the last one I can feel with my finger tip when I run it over the inside of the fillet. That piece will usually be cut in half lengthwise to separate the thicker back meat from the rib meat for even cooking. I deep fry in oil while canoeing Canadian shoe lunch (Cajun or beer batter for me). I often take the wings/butterfly’s and cheeks too.
That fish goes from swimming to fry pan in less than 30 mins. I’m craving ice out so bad.
I also cut the tail pieces off and those are the pieces my young boys used to get until they got older as there were absolutely no bones there . And they never had a bad experience eating fish
Is dat how dey doo et up der in manitooba?
Try eating just red part in the tail area. How does that taste? It's bad and filled with mercury. Get that out and your fillets will taste better.
@@timwhiteside1386 Thanks for your reply.
I typically don’t have dark red on my fillets. I have filleted hundreds of walleye in my life and have not witnessed that dark meat. This could be because of a few reasons but I’m not entirely sure which one or more would contribute to it most. Probably the fact that I don’t keep big walleye. Usually 3-4 lbs sometimes 5ish max.
I also always bleed my fish but you’re commenting on the dark meat on the outermost flesh next to the skin along the lateral line so I don’t think bleeding would eliminate that. Not sure if it’s because I only keep the smaller ones or that I fillet right away (never put whole fish on ice) or maybe it’s that the water temps are cooler but most of my fillets I eat are clean almost translucent/white and void of that red meat. However, the smallmouth bass and pike I catch do have more of the dark meat that you’re talking about. That’s possibly because I catch them in the shallows more often.
Anyway, I will keep an eye out and I will try removing and discarding it in the future if I see it.
The dark meat is fatty and bioacumulates pcb's not mercury. Fish will taste milder if you trim off red meat plus reduces pcb's. It takes practice but you can float the knife on bigger eyes when skinning to get a lot of it. Trim rest with sharp knife or easiest is soak in ice water overnite if convenient and trim off before freezing.
Nice cleaning. When it comes to cheeks it’s no harm to leave the skin on, adds a nice crisp to the bites if deep frying
Well done. We always bleed our fish 1st too. Not many people know about zippering the 2nd set of bones out or eating the cheeks. We call them Lake Erie Scallops. Great when broiled in butter w bread crumbs. Tight lines
I always have issues getting the rib cage out I end up cutting around it then flipping the cage around and taking the meat off from behind it you make it look way too easy lol are you cutting straight down then angling behind the ribs? That first set of bones you just cut through?
Oh and the middle row of bones can be cut out 3/4 of the way to the tip of the tail , so you can fry a nice slab of meat rather than ripping it in half
you can save the front fins as well. There is lots of meat attached. We call them butterflies. Very tasty dipped in shrimp sauce.
Battered and fried with Hot sauce. Good stuff!
Great detailed video. Lots of fishermen don't bleed out their fish. Without bleeding out their fish, they get a big blood line in the center of their fish. Especially on redfish.
I didn’t know about the zippering, cool! I just cut the full fillet like you, then cut the tail part off and then take the top back strap part north of the pin bones for two nice boneless pieces, than discard the belly section which can sometimes be a little fishy…. Less efficient and a little more wasteful, but fast and you get most.
I would have filleted a dozen fish in that time.
Everyone always has something to say. The guy is making a tutorial STFU
Some nice bass there boys
yup i cut the throat exactly like you do and let it bleed dead when im ready to leave like 15-20 min ahead of time , no messy cleaning ,you get the best looking tasting over all product end result , i do it for bullheads too and the meat comes out whiter pink than excepted just like it was from channel or blue catfish , but the way you fillet the walleye most ppl already know about the y bone ,i was hoping you had a trick to keep the fillet in one large piece instead of two strips
Is way we clean walleye and pike up on the St. Lawrence, saves a lot of meat compared to the old way. We use an electric knife on the big sunfish, blue gill and croppie to filet them too. Started to do that back in the 70's.
Solid video and tips!
One word though = SKINZIT. Even if only used for the ribs, those things are worth their weight in gold!
Agree %100
Pretty neat, little pricy for just cleaning one person limits. I have a Townsend? Fish Skinner bought 50 years ago that you crank manually. Clean-up time offset convenience. Never thought to try it on ribs, might have to dig it out...
Most thorough lesson I've seen . ..
Great...
Do you take the wings as well
That's what I'm saying