Probably could, we save everything but the center inch or so along with the Y bone portion and tail portion of northern pike and when we have enough for a 4-5 quart batch we thaw and pickle. the bones all dissolve with the vinegar and you can’t even tell they were there
@@PK-ou8vv so you are talking about the y bone line and blood line that is thrown away you pickle it right? you freeze it first then cut into chunks and pickle?
Nice job! My process is the same however, in place of salted water, I use ice water. I feel it adds a some firmness to the filets before vacuum sealing.
Exactly what I do except bleeding, I knock them in head and throw strait on ice. Cutting out that whole lateral line does make a huge difference, in any fish
Instead of all the salt, add a couple of tablespoons of white vinegar in ice water. Works great with out all the salt and firms up the meat and drains all the blood out.
i would leave them in the salt water brine over night as it seasons them perfectly and takes in the right amount of salt in the flesh which also removes blood and fishy taste but not with that much salt its not necessary, also i add lemon juice to the brine for very oily fish which helps cut all the fishy taste out,works well for sea fish ,lemon really dies the job to remove that oily fishy taste ,i also been adding sugar to the brine which takes the flavour to a whole new level like lobster or shrimp umamy flavor
Depends where you get em! UP Mich clean!! I've had restaurant Wally on the Mississippi, even as far north as Winona! That was fishy muddy. Bigger fish of course.
There's been alot of talk lately about bleeding out fish and removing the middle section of the fillet. Unless I'm missing something, I've never did either of these and have never had a bad Walleye meal ever...
Many people are less tolerant of "fishy" tasting fillets. It's no big deal to bleed them at the boat and then cut out the blood vein during the prep process. This ensures everyone at the table can enjoy that wonderful walleye meat.
Winner Winner! Now just VACUUM pack those DEEEELicious fillets, and the neighbors will be begging to cut your lawn for you ... while you fish! ~Tight Lines~
Agree 100% I vacuum seal all my walleye,perch,steelhead,coho,King salmon from the great lakes I catch. But I like the salt bath. Gonna have to try that.
I personally don’t bleed any size. I knock them in head to kill ‘em and throw them straight in cooler on ice. I do follow everything else he said. Bleeding is to messy and I fish mostly by boat at night
I watched a lot of videos where they said to bleed the fish but they never exactly showed me how to do it and I want to thank you for showing exactly how to do it so thank you for that but you did not really tell us how to make the walleyes taste better because they have absolutely no taste I thought you were going to show how to spice them up
The pin bones are located in that center strip of meat that they zippered off. They forgot to mention that. Completely boneless after removing the darker center strip
@@kingbeans9707 i dont even remember why i asked this because they did show removing it unless i thought there were other bones near the tail or something ,,sorry for late reply i did not see it till now ,thx
I would suggest not soaking them in saltwater.... if they are fresh you want to taste the fish.... very very quick rinse in cold water is plenty.... just my opinion.... god bless
Kind of puzzled by some of the things in this video. First off, bleeding the walleyes in the livewell is a good idea, but this is done so you have less mess/no blood when you clean the fish. It doesn’t do anything for the taste. Walleye is the best tasting fish there is. I’ve eaten many species of saltwater fish and the only one that comes close is Tripletail. And no other fresh water fish can rival the walleye. The center section they cut out does remove the small secondary y bones, but again, it isn’t necessary to improve taste. Most people don’t notice these bones when eating them, but on a walleye over 20 inches, it might help. And, I don’t think soaking the filets in salt water or vinegar etc. is a good idea at all. Don’t wreck the flavor by adding stuff when soaking. Maybe some of these things are done because these guys are fishing polluted water. Don’t know.
To me walleye & yellow lake perch are neck & neck for best tasting. Hell both those just throw them in a pan with butter & some onions lightly season with salt & pepper & are just fantastic. A fast 3-5 minute cook is all it is.
Really good video for processing fillets. I agree with the salt water and as mentioned in another comment I add ice to the salt water. 👍
Absolutely makes a difference!! The center piece I save and make pickled with a sweet wine brine and onions..
centre piece? you mean fillet or the spinal blood line?
Center not the fillet but the piece most people throw away
@@PK-ou8vv did they throw it away in the video? maybe you can use the wing meat or belly for that too
Probably could, we save everything but the center inch or so along with the Y bone portion and tail portion of northern pike and when we have enough for a 4-5 quart batch we thaw and pickle. the bones all dissolve with the vinegar and you can’t even tell they were there
@@PK-ou8vv so you are talking about the y bone line and blood line that is thrown away you pickle it right? you freeze it first then cut into chunks and pickle?
I do the same technique soak overnight in ice cold salt water draws blood out and kills parasites good video
walleye already are quite scrumptious
Nice job! My process is the same however, in place of salted water, I use ice water. I feel it adds a some firmness to the filets before vacuum sealing.
why not salt the ice water? would he even colder…
There's nothing better, other than a shore lunch, than defrosting your vacuum packed summer caught walleyes and eating them in the winter time.
👍
Exactly what I do except bleeding, I knock them in head and throw strait on ice. Cutting out that whole lateral line does make a huge difference, in any fish
Have you tried taking the grey off whitefish? Big difference
0:05 I’m Wondering HOW IN THE WORLD could walleye taste any better then it already does?
You wave a magic wand and turn em into perch.
Perch are not better than walleye
ike nation I’m talking about taste not catching them
ike nation i prefer walleye but perch are very good also
My thoughts exactly
Yep, always bleed and strip center strip, makes tremendous difference in quality!!
Instead of all the salt, add a couple of tablespoons of white vinegar in ice water. Works great with out all the salt and firms up the meat and drains all the blood out.
When can I come over?
dude you need more beers because walleyes don't taste fishy at all !
He knows, but to taste even better as the video’s name says ….😃
i would leave them in the salt water brine over night as it seasons them perfectly and takes in the right amount of salt in the flesh which also removes blood and fishy taste but not with that much salt its not necessary, also i add lemon juice to the brine for very oily fish which helps cut all the fishy taste out,works well for sea fish ,lemon really dies the job to remove that oily fishy taste ,i also been adding sugar to the brine which takes the flavour to a whole new level like lobster or shrimp umamy flavor
I do this when let the fish age like how red meat taste better aged. Not everyone is a fan of the smell but the taste is amazing
@@karmkarm1775 can you give example of what you mean
Depends where you get em! UP Mich clean!! I've had restaurant Wally on the Mississippi, even as far north as Winona! That was fishy muddy. Bigger fish of course.
Excellent advice, good video
There's been alot of talk lately about bleeding out fish and removing the middle section of the fillet. Unless I'm missing something, I've never did either of these and have never had a bad Walleye meal ever...
walleye just so good but it makes it better for sure
Many people are less tolerant of "fishy" tasting fillets. It's no big deal to bleed them at the boat and then cut out the blood vein during the prep process. This ensures everyone at the table can enjoy that wonderful walleye meat.
did you kill those b4 you bled them?
We call it “zipping them” in the northeast.
Just add rebelsixrubs great lakes and midwest fish rub to make them taste great!!
Winner Winner! Now just VACUUM pack those DEEEELicious fillets, and the neighbors will be begging to cut your lawn for you ... while you fish!
~Tight Lines~
Agree 100% I vacuum seal all my walleye,perch,steelhead,coho,King salmon from the great lakes I catch. But I like the salt bath. Gonna have to try that.
In Ohio can not do this till get to your permanent residence. Had a game warden let me know this a few weeks ago when at camper.
Seriously?
frying magic and fry in butter!!
Walleye that size is too small to worry about all that. Descale and gut. And fry whole.
damn straight
I personally don’t bleed any size. I knock them in head to kill ‘em and throw them straight in cooler on ice. I do follow everything else he said. Bleeding is to messy and I fish mostly by boat at night
The best way ,i always bleed them out alive they pump it out better
I watched a lot of videos where they said to bleed the fish but they never exactly showed me how to do it and I want to thank you for showing exactly how to do it so thank you for that but you did not really tell us how to make the walleyes taste better because they have absolutely no taste I thought you were going to show how to spice them up
what about the pin bones?
The pin bones are located in that center strip of meat that they zippered off. They forgot to mention that. Completely boneless after removing the darker center strip
@@kingbeans9707 i dont even remember why i asked this because they did show removing it unless i thought there were other bones near the tail or something ,,sorry for late reply i did not see it till now ,thx
That's how I do it.
I'm against using an ELECTRIC KNIFE🔪🔪🔪🔪🔪🔪🔪🔪
BUT I WATCHED😃😃😃😃😃😃
They harvested some walleyes? Where did they get the seeds? How long did it take them to grow? Lol
After maturity they grow up to 1 inch a year
I would suggest not soaking them in saltwater.... if they are fresh you want to taste the fish.... very very quick rinse in cold water is plenty.... just my opinion.... god bless
What is a bayygh.
Circulatory nerves? 😂
SALT GREAT FOR HIGH BLOOD PRESSURE!!!
taste even better without skin????
Kind of like a back strap..lol
Kind of puzzled by some of the things in this video. First off, bleeding the walleyes in the livewell is a good idea, but this is done so you have less mess/no blood when you clean the fish. It doesn’t do anything for the taste. Walleye is the best tasting fish there is. I’ve eaten many species of saltwater fish and the only one that comes close is Tripletail. And no other fresh water fish can rival the walleye. The center section they cut out does remove the small secondary y bones, but again, it isn’t necessary to improve taste. Most people don’t notice these bones when eating them, but on a walleye over 20 inches, it might help. And, I don’t think soaking the filets in salt water or vinegar etc. is a good idea at all. Don’t wreck the flavor by adding stuff when soaking. Maybe some of these things are done because these guys are fishing polluted water. Don’t know.
Better? Walleye r best. Perch gills walleye. Lake salmon
Really. Come on. You're not going to eat it raw. Wheres the good stuff??!?!
I'd rather have a yellow perch filet...any day.
Feed those blood veins to a cat!
Waste of time. This is for picky eaters. Might as well smoke it and ruin the flavour all together lol.
So much waste. Bleed em and they’re perfect. This mud vein removal crap is completely unnecessary.
How to make walleye taste better: throw them back and catch a largemouth... YUM!
Kevin Dunse Outdoors Lol shut the fuck up. Bass are terrible.
Bass taste terrible and the meat is mushy unless caught through the ice.. I never keep or eat bass
@ike nation or a sucker fish lol
Thank god now I can stomach walleye. I love bull heads and catfish but walleye are terrible
Your crazie
what the **** bro walleye are the best tasting fish in the WORLD
To me walleye & yellow lake perch are neck & neck for best tasting. Hell both those just throw them in a pan with butter & some onions lightly season with salt & pepper & are just fantastic. A fast 3-5 minute cook is all it is.
BBBYpsi also bluegill, salmon and smelt. But walleye is top 3 imo.
Matt Mohs Outdoors that's cool, just means more walleye for me, wish more people thought like you👍
How to make walleye taste better? Throw that crap out and get you some tilapia!!
fyi, Florida is not the center of the universe. walleye over talapia every time.
Walleye for me, tilapia not even close
MUD VEIN