You made that look easy enough that even I won't screw it up, love the zipper method. What's your favorite way to cook'em? I don't know anyone who hasn't had that fillet knife...my grandfathers, Dad, brothers, and myself all have it
Well done. Man I miss Wisconsin. Grew up there and walleye was my all time favorite. Excellent fillet technique. Not easy on small fish but so efficient and worth it. 🤙🏼
I also grew up with, and still use Rapala knives. Was reminding myself a couple days ago that just because the handle is wood, doesn't mean it floats! ( Don't ask me how I know) Same as cork handle fishing rods when the reel is attached.
Important note on Rapala Knives: While they are all good, the wooden handle models are made in Finland, while the black rubber handle models are made in China.. Also, the longer 7" knife is good for most fish, but the shorter 4 1/2"? model works best for panfish, cutting cheeks off walleyes, and breasting birds out :)
I’m extremely novice at trout fishing just started 3 days ago. Have hit the brule everyday since starting but haven’t got anything yet. Any recommendations? I’ve watched all your fall trout fishing videos but I can’t seem to get on any trout or salmon. Been using worms, mepps, and just started today with stone flys from the superior angler. Any recommendations would help immensely! Thank you if you see this!
Also I’ve seen 2 trout or salmon jump fully out of the water so I know they are around. But I can’t seem to catch any. I’ve been going to about a mile down from the gas station in brule and then walking up stream. Going to head to the superior fly angler tomorrow after work to get some more flys for the spinning rod!
Hello there! If you can’t get a bite on anything else, some spawn sacs from the Cenex in Brule might get you some bites. I caught a really nice chrome hen on spawn yesterday. Good luck!
I filleted all different kinds of fish for a living for years at a very high volume wholesale and retail market and will say you filleted properly at first but by slabbing it off the second time you lose an enormous amount of meat. I would have been fired if I slabbed any fish.
I don’t know if you could lose an “enormous amount” of meat from a 17” walleye 😂 but I know you do miss some between the bones on the main frame of the fish this way. It’s really negligible on a fish this small but I can see how it would make a difference on a 25lb salmon or something.
My family ripped walleye one cut a side no gutting jusf trimming fins after, a LOT of walleye in Saskatchewan, we also didn't cut through the tail but would skin the fillet with the tail to grip then flip,fillet and skin.......Great Grandpa's way, German farmer Some good knife work......15 years as a Butcher Hilarious......I posted just as you were showing basically what we do.......grandad was very pragmatic and efficient
Did you watch the second method? That’s the one with two cuts. And when I say “two cuts” I mean a cut where you do not need to lift up your knife off the fish to reposition it, not the back and forth motion of the blade itself.
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Let's eat! Congrats on the endorsement of Rapala. Fillet knives are hard to beat.
Thanks!
Awesome vid on the hybrid technique!
Thanks!
You made that look easy enough that even I won't screw it up, love the zipper method. What's your favorite way to cook'em? I don't know anyone who hasn't had that fillet knife...my grandfathers, Dad, brothers, and myself all have it
I’d say my favorite way is still deep fried with good tartar sauce. You just can beat a Good Friday night fish fry!
Awesome video, never to old to learn new ways of doing things!
Thanks! Glad you liked it.
Well done. Man I miss Wisconsin. Grew up there and walleye was my all time favorite. Excellent fillet technique. Not easy on small fish but so efficient and worth it. 🤙🏼
Thanks. And yes. Wisconsin is definitely an awesome state!
I also grew up with, and still use Rapala knives. Was reminding myself a couple days ago that just because the handle is wood, doesn't mean it floats! ( Don't ask me how I know) Same as cork handle fishing rods when the reel is attached.
Haha. Good to know.
Great video thanks 😊
You bet!
This is an awesome method! Can I use it with larger walleye?
Absolutely! The only difference might be that you would want an electric fillet knife to cut through the ribs on bigger fish.
Great way to do it, I definitely counted 4 cuts per side from start to finish tho lol.
Not on the second method. Did you watch all the way through?
@@calebwistad
He's right.
Also slabbing fish is poor way to fillet.
Poor yield.
Important note on Rapala Knives: While they are all good, the wooden handle models are made in Finland, while the black rubber handle models are made in China..
Also, the longer 7" knife is good for most fish, but the shorter 4 1/2"? model works best for panfish, cutting cheeks off walleyes, and breasting birds out :)
Yes. That little 41/2” knife is handy indeed.
That was my first fillet knife too.
Lots of peoples I believe!
I’m extremely novice at trout fishing just started 3 days ago. Have hit the brule everyday since starting but haven’t got anything yet. Any recommendations? I’ve watched all your fall trout fishing videos but I can’t seem to get on any trout or salmon. Been using worms, mepps, and just started today with stone flys from the superior angler. Any recommendations would help immensely! Thank you if you see this!
Also I’ve seen 2 trout or salmon jump fully out of the water so I know they are around. But I can’t seem to catch any. I’ve been going to about a mile down from the gas station in brule and then walking up stream. Going to head to the superior fly angler tomorrow after work to get some more flys for the spinning rod!
Hello there! If you can’t get a bite on anything else, some spawn sacs from the Cenex in Brule might get you some bites. I caught a really nice chrome hen on spawn yesterday. Good luck!
@@calebwistadthank you man I appreciate it!
👍👏🏻💪❤️
🙏
I filleted all different kinds of fish for a living for years at a very high volume wholesale and retail market and will say you filleted properly at first but by slabbing it off the second time you lose an enormous amount of meat.
I would have been fired if I slabbed any fish.
I don’t know if you could lose an “enormous amount” of meat from a 17” walleye 😂 but I know you do miss some between the bones on the main frame of the fish this way. It’s really negligible on a fish this small but I can see how it would make a difference on a 25lb salmon or something.
@@calebwistad
You lose an average of 8-9% yield.
@@calebwistad
Just keep filleting like the first one.
Thats more than 2 cuts.
Not on the second method. Did you watch all the way through?
My family ripped walleye one cut a side no gutting jusf trimming fins after, a LOT of walleye in Saskatchewan, we also didn't cut through the tail but would skin the fillet with the tail to grip then flip,fillet and skin.......Great Grandpa's way, German farmer
Some good knife work......15 years as a Butcher
Hilarious......I posted just as you were showing basically what we do.......grandad was very pragmatic and efficient
Haha. That’s awesome.
That was 14 Cuz just that one side
Did you watch the second method? That’s the one with two cuts. And when I say “two cuts” I mean a cut where you do not need to lift up your knife off the fish to reposition it, not the back and forth motion of the blade itself.