I have never seen that last way, I like that. Can wait to try it. Thanks! Funny that you kept the wings. outside of my circle, I have never seen anyone else who keeps them.
You almost had me convinced to go with the electric Bubba until I saw the price (about $270 Canadian) so I guess I'll be staying with the non electric methods for now. Beautiful duck mounts by the way. Subscribed.
Thanks! I did all the taxidermy myself. I was pretty into bird and fish taxidermy for about 10 years. No time these days but I still appreciate good work! And yes, the bubba is not cheap, but it has been absolutely flawless and very customizable for me. If that one is above your budget there are others out there that do a decent job that would still be worth purchasing.
This was fantastic Caleb. Nice and quick. I used to zip walleyes with my fingers, but found that for smaller fish, doing it with a knife is better. Never kept the wings before, but now I'm gonna have a go. Thank you!
Pretty good tutorial! Method 3 is unique - might be worth looking into when I'm cleaning full-bellied fish in the fall. Ever heard of "zippering" walleye? (i.e. small cut on either side of lateral line at tail end of filet and peel apart.) I do it for every walleye I clean. Removes the lateral line where fishy red meat is concentrated, and also automatically removes the pin bones.
You are correct. It’s SO much easier to fillet the big fat ones with an electric knife after you remove that belly piece. And yes, I have zippered walleyes but I have found that the lateral line of a walleye is so mild that it doesn’t really make a difference in the flavor and you lose a little extra meat doing it that way. Maybe it’s stronger tasting where you are at.
@@calebwistad Thanks for the reply. I'd generally agree with you! My experience is that the lateral line doesn't have much of a taste if eaten fresh, but if freezing the fish or eating it leftover it's more important to have it removed.
Great video. I am going to start taking the wings off my walleyes now. But if I could add, instead of cutting pin bones out like you do. I zipper them out by making a small cut at the tail on both sides of the “lateral line” and pull the top part of the filet and then bottom part of the filet. Zippering the pin bones out and a small “vein”. This take away almost no meat.
Thanks! Yes, I’m aware of the zipper method but I don’t really use it myself. That’s just my preference. Maybe I will make another video showing how to do that though!
Hi. I’ve watched this video a few times. I’m thinking number 2 method is the best. After watching this again. I bought a Bubba electric knife. Thanks 👍
Last walleye trip we had a bonus, jumbo perch schooled with the eater size and the perch win hands down. But both are excellent table fair. I didn't bother with cheeks or pin bones. they come into play on bigger fish. Don't catch many sauger anymore but they're excellent too, a 21" fish I caught it had real meaty cheeks, that's like the tenderloin of these fish, most people throw them out not realizing what they're missing! But those perch are something else when they're big enough to fillet.
Never thought about using a hedge trimmer to fillet fish ! Will give it a go on the next great white shark or 18 ft salt water croc I catch .... hahahaha, cheers from australia.
New sub here, Me and the family are picking up fishing and this guide is helpful as hell man great work keep it up ill will look forward to more videos
If you just go half circle and leave the cheek attached towards the mouth, you can just pull out the cheek and the skin will stay attached to the fish and the cheek will pop off. Just a way I’ve found removing cheeks to be the easiest. Very surprised you didn’t show the zipper technique for removing pin bones.
Nice! I’ve seen the cheeks done that way. It looks like a good way to do them. As far as the zipper, I don’t find that it saves much time and it does waste a bit more meat. It certainly works though!
In North Dakota if you zipper clean the fish the Game and Fish will count 1 side filet as 2. It's a good method if you are eating them right away. But like me if you do fishing and camping weekends it can quickly put you over your limit
I fish lake Erie during the fall from the shoreline and get some big females. I use the bubba electric knife. Is it better to use the firm Bubba blade to fillet those bigger walleyes (4 lbs and up) or stick with the flex?
We always save the 'wing' and cheek meat and freeze them, when I was a kid we used the waxed milk cartons, and never got any freezer burn, now its zip lock bags. A few bags full of deep fried cheeks makes a great new years day, or Superbowl snack. Better than popcorn!
Super helpful. Only frustrating part was trying to click the link within the video for how to bleed out the fish, it didnt seem to work. I"ll need to go through your channel videos to find that one. Maybe next time include the link in the video description if you're going to reference a previous video? Not a big deal, just a minor suggestion. Overall great video. Thanks again.!!!
In the first method of filleting, what if you left a ckeek sized bit of meat befpre separating the flesh from the skin, and then just went back and did the same to it, and add this to the saved scallop-like bites for later on?
Do the walleye wings need to be descaled? My only other comment is when I start the cut I poke the knife through behind the head blade facing up slicing through the skin from the inside. I find my knifes stay way sharper and longer.
Nice work. I always do the rib bones but I never worry about the small pin bones. One question... do you cook the belly wings with the skin and fins on?
Thanks! Yes, you cook them with the fins and skin attached. You hold the finds and you can bite down at the base of the fins and the meat just slides right off. Delicious!
I do it like the first method but I love it connected at the tail and then u cut the belly u can just flip it back that way you don't have to hold it with your fingers when taking the skin off. And same with the cheeks, don't cut it off all the way leave the skin attached at the end you can pull the meat right off
Yep, you can certainly mix and match any of these methods! I have seen guys do the cheeks that way too. There are so many ways to do things it’s hard to fit them all in one video! 😆
Do you ever try to get the meat off the ribs? One of my fishing buddies says its the best meat on the fish and always gives me grief for throwing it away, I use method two with the addition of zippering the walleye.
Thanks so much! And yes, I’ve been filleting fish as long as I can remember, and before I could fillet them I would sit at the table with my dad and check the stomachs of all the fish he would fillet. Lol
Hey, quick question, what happens if you did the first method and happen to puncture the guts are you able to clean off the fish and still eat it, or is it all garbage now?
Absolutely, you can simply rinse the fillets off and dry them and you are good to go. The other method is just cleaner, but you shouldn’t have any issues if you cut into the guts.
I gut all of my fish before I fillet them, I do the 3rd method. My father and I have been catching walleye for 20 years, we always kept the cheeks on the bigger ones, I have never seen the wings in my life, it looks like a pretty good chunk of meat, i`m gonna be a wing man I can tell, thanks buddy.
That depends on the size of the fish you are cooking. On a 15” walleye MAYBE you wouldn’t notice them, but I guarantee they won’t “melt away” on a 19” walleye unless it’s brutally overcooked.
Ive been filleting walleye a long time and ive never seen it done backwards on method #1. The tip goes with the rib bones and over the pin bones vs against them. I also dont eat belly meat on any fish so each there own I guess.
I find when removeing the pin bones your way I have a fishy taste but when I unzipping the fish I got the fishy and pin bones out all same time the part u left in was the think it's call the lateral line
I’m amazed that people willing to cut up a fish like that are simultaneously afraid of the fish’s guts touching what they’re about to eat even though they’re going to likely fry it and kill that bacteria anyways lmao. Great vid btw ive been fishing all my life and only learned one way to fillet walleye even though I only use a normal filet knife it’s still cool to see new methods
For me it’s more about extending the life of the fish in the fridge. I like to eat it fresh and I’ve noticed that if I am sloppy with the fillet process and don’t rinse and dry the fillets properly it cuts down on the length of time I can keep the fillets in the fridge before they go bad.
Cutting out the belly wastes a lot of meat and makes the fillet small and ugly. On the pin bone removal, on the thick side do not cut all the way down to the skin. Go about half way, then on the rib side angle you knife flat towards the back strap and cut through the pin bones sideways and you'll have a whole walleye steak without the V shape. Cools better too.
Just like Rabbits. At the moment. Walleye or Husskies etc are good eating. ( always will be ) but. After miximatoxes. Rabbit disease or the North lake fish Flukes. Etc. makes people say. Hmmm open that can of tuna. .. truth. If you’re hungry. These fish are the tastiest Bits of white flesh ever.
These are all walleyes. I caught them in a mid-sized landlocked natural lake that is only stocked with walleyes. There isn’t a sauger within 100 miles of where I caught them. Also, they are walleyes. 😂
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I have never seen that last way, I like that. Can wait to try it. Thanks! Funny that you kept the wings. outside of my circle, I have never seen anyone else who keeps them.
Yep. They are delicious!
Awesome video… Rey clear instruction. Thank you for posting! Thumbs 👍
Thanks!
Every time I watch one of your videos on cleaning fish
I learn something new 👍
Thanks!
That’s so great to hear! Thanks man.
Great tutorial. Nice work my dude.
Thanks!
Live in Texas next now, but grew up in Wisconsin. Will use your technique for sea trout. Enjoy. Old Chief
Yes, very similar fish to fillet!
You almost had me convinced to go with the electric Bubba until I saw the price (about $270 Canadian) so I guess I'll be staying with the non electric methods for now. Beautiful duck mounts by the way. Subscribed.
Thanks! I did all the taxidermy myself. I was pretty into bird and fish taxidermy for about 10 years. No time these days but I still appreciate good work! And yes, the bubba is not cheap, but it has been absolutely flawless and very customizable for me. If that one is above your budget there are others out there that do a decent job that would still be worth purchasing.
This was fantastic Caleb. Nice and quick. I used to zip walleyes with my fingers, but found that for smaller fish, doing it with a knife is better. Never kept the wings before, but now I'm gonna have a go. Thank you!
Thanks so much! Yes, I’ve found zippering to be not super useful or even that quick.
zip walleyes with your fingerS??
@@Robert1337_that's what he said. Hes not the only one that's done it that way either.
Very useful and helpful. Appreciate the video! Subscribed
Good deal!
Pretty good tutorial! Method 3 is unique - might be worth looking into when I'm cleaning full-bellied fish in the fall.
Ever heard of "zippering" walleye? (i.e. small cut on either side of lateral line at tail end of filet and peel apart.) I do it for every walleye I clean. Removes the lateral line where fishy red meat is concentrated, and also automatically removes the pin bones.
I've done that with walleyes and white bass too.
You are correct. It’s SO much easier to fillet the big fat ones with an electric knife after you remove that belly piece. And yes, I have zippered walleyes but I have found that the lateral line of a walleye is so mild that it doesn’t really make a difference in the flavor and you lose a little extra meat doing it that way. Maybe it’s stronger tasting where you are at.
@@calebwistad Thanks for the reply. I'd generally agree with you! My experience is that the lateral line doesn't have much of a taste if eaten fresh, but if freezing the fish or eating it leftover it's more important to have it removed.
Very helpful everyone of you're videos!
Thanks! Good to hear.
Great video. I am going to start taking the wings off my walleyes now. But if I could add, instead of cutting pin bones out like you do. I zipper them out by making a small cut at the tail on both sides of the “lateral line” and pull the top part of the filet and then bottom part of the filet. Zippering the pin bones out and a small “vein”. This take away almost no meat.
Thanks! Yes, I’m aware of the zipper method but I don’t really use it myself. That’s just my preference. Maybe I will make another video showing how to do that though!
awesome as always
Thanks!
Hi. I’ve watched this video a few times. I’m thinking number 2 method is the best. After watching this again. I bought a Bubba electric knife. Thanks 👍
That method is pretty slick. Thanks for watching!
Last walleye trip we had a bonus, jumbo perch schooled with the eater size and the perch win hands down. But both are excellent table fair. I didn't bother with cheeks or pin bones. they come into play on bigger fish. Don't catch many sauger anymore but they're excellent too, a 21" fish I caught it had real meaty cheeks, that's like the tenderloin of these fish, most people throw them out not realizing what they're missing! But those perch are something else when they're big enough to fillet.
Oh yeah. I’ll take a perch over a walleye any day!
Never thought about using a hedge trimmer to fillet fish ! Will give it a go on the next great white shark or 18 ft salt water croc I catch .... hahahaha, cheers from australia.
Similar concept. 😂
Thanks for posting!
You bet!
New sub here, Me and the family are picking up fishing and this guide is helpful as hell man great work keep it up ill will look forward to more videos
That’s great to hear! Good luck!
If you just go half circle and leave the cheek attached towards the mouth, you can just pull out the cheek and the skin will stay attached to the fish and the cheek will pop off. Just a way I’ve found removing cheeks to be the easiest. Very surprised you didn’t show the zipper technique for removing pin bones.
Nice! I’ve seen the cheeks done that way. It looks like a good way to do them. As far as the zipper, I don’t find that it saves much time and it does waste a bit more meat. It certainly works though!
In North Dakota if you zipper clean the fish the Game and Fish will count 1 side filet as 2. It's a good method if you are eating them right away. But like me if you do fishing and camping weekends it can quickly put you over your limit
@@WTFMIKE yeah, I would just zipper them before I ate them if that was the case.
Don’t remove the pin bones. They melt away when you fry them.
I fish lake Erie during the fall from the shoreline and get some big females. I use the bubba electric knife. Is it better to use the firm Bubba blade to fillet those bigger walleyes (4 lbs and up) or stick with the flex?
I would consider going with the stouter blade on those bigger fish, especially for the larger ribs.
We always save the 'wing' and cheek meat and freeze them, when I was a kid we used the waxed milk cartons, and never got any freezer burn, now its zip lock bags. A few bags full of deep fried cheeks makes a great new years day, or Superbowl snack. Better than popcorn!
Oh for sure. I agree!!
You can also make two small cuts on either side of the blood line and just peel each side of like a zipper. Works great.
Yes. The zipper method works for sure!
Great video. My issue is feeling the back bone with the electric. Fillet knife yields more meat.
Yep. It’s tricky!
Super helpful. Only frustrating part was trying to click the link within the video for how to bleed out the fish, it didnt seem to work. I"ll need to go through your channel videos to find that one. Maybe next time include the link in the video description if you're going to reference a previous video? Not a big deal, just a minor suggestion. Overall great video. Thanks again.!!!
That’s good to know! I’ll have to check out why the card doesn’t seem to be working for that link. Thanks for the info!
In the first method of filleting, what if you left a ckeek sized bit of meat befpre separating the flesh from the skin, and then just went back and did the same to it, and add this to the saved scallop-like bites for later on?
That’s an interesting idea. Probably would work great!
Is there a reason to do method 1 over method 2? They seem to get the same amount off
Just your preference. They are both good.
Do the walleye wings need to be descaled?
My only other comment is when I start the cut I poke the knife through behind the head blade facing up slicing through the skin from the inside. I find my knifes stay way sharper and longer.
No, the wings don’t need to be descaled. You eat the meat from the inside and leave the fins and scales.
Nice work. I always do the rib bones but I never worry about the small pin bones.
One question... do you cook the belly wings with the skin and fins on?
Thanks! Yes, you cook them with the fins and skin attached. You hold the finds and you can bite down at the base of the fins and the meat just slides right off. Delicious!
I just caught a lunker and came here for some tips while he's bleeding out. Looks good. Thanks.
Nice job!
I find if you start with your electric knife from the tail it will be even easier. No problem following the back bone that way.
I’ll have to try it that way!
I do it like the first method but I love it connected at the tail and then u cut the belly u can just flip it back that way you don't have to hold it with your fingers when taking the skin off. And same with the cheeks, don't cut it off all the way leave the skin attached at the end you can pull the meat right off
Yep, you can certainly mix and match any of these methods! I have seen guys do the cheeks that way too. There are so many ways to do things it’s hard to fit them all in one video! 😆
Do you ever try to get the meat off the ribs? One of my fishing buddies says its the best meat on the fish and always gives me grief for throwing it away, I use method two with the addition of zippering the walleye.
No, I can’t say I have, there sure isn’t much meat there, but I’m sure it’s good.
So, I don't see any blood in the fllets, did your bleed them first?? I've read a lot about the pros & cons of bleeding the fish so just wondeing.
Yes. 100%. Here is a video on how I do it! ruclips.net/video/J618QqCWx14/видео.html
Damn, you're good! Bet your first walleye catch was when you were 4 years old and learned to fillet by 7, 9 at the latest.
Thanks so much! And yes, I’ve been filleting fish as long as I can remember, and before I could fillet them I would sit at the table with my dad and check the stomachs of all the fish he would fillet. Lol
I’ve been doing method 2 for decades. Which Bubba blade do you like to use in last 2 methods? Flex? I’ll try method 3 next time. Thanks!
So far the 7” flex blade has been the best for me.
Hey, quick question, what happens if you did the first method and happen to puncture the guts are you able to clean off the fish and still eat it, or is it all garbage now?
Haven't tried yet. Just want to know? Thanks
Absolutely, you can simply rinse the fillets off and dry them and you are good to go. The other method is just cleaner, but you shouldn’t have any issues if you cut into the guts.
Time to buy and electric fillet knife
There ya go!
I gut all of my fish before I fillet them, I do the 3rd method. My father and I have been catching walleye for 20 years, we always kept the cheeks on the bigger ones, I have never seen the wings in my life, it looks like a pretty good chunk of meat, i`m gonna be a wing man I can tell, thanks buddy.
Nice! 👍
An old fork is great for holding the skin as you start your fillet.😁😉. Do you ever zipper your fillets?
Nice! That’s a good idea. No, I’ve found it’s just as fast and wastes less meat to cut out the pin bones.
Don’t worry about pin bones. They melt away when you cook the fish.
That depends on the size of the fish you are cooking. On a 15” walleye MAYBE you wouldn’t notice them, but I guarantee they won’t “melt away” on a 19” walleye unless it’s brutally overcooked.
NOT ALWAYS..AND WHEN SMALLER KIDS ARE EATING THE FISH..I DONT TAKE THE CHANCE
Ive been filleting walleye a long time and ive never seen it done backwards on method #1. The tip goes with the rib bones and over the pin bones vs against them. I also dont eat belly meat on any fish so each there own I guess.
I suppose it can be done either way!
manual knife does a better job, beautifully done method 1
Thanks. That’s my preference too.
I love my electric bubba
It’s a great knife!
I never take the pin bones out. They aren’t big enough to even notice when eating.
On walleye I definitely notice them. Panfish not so much.
I bought a bubba blade but was disappointed. I just get the ones from the bait shop for $7 and throw em away when theu get dull...
That’s one way to do it!
I've been fishing Walleye my whole life up in North Dakota and I never knew about the Walleye Wings 😂🤦
They are a thing here in Wisconsin/Minnesota but I don’t thing many people know about them elsewhere.
Do you fry the wings with the skin on?
@@ehietpas07 from what I looked up, Yes they do
Looks like the traditional method yields the most meat even if it takes a minute longer. I’ve never removed pin bones from Walleye either
I agree. So do you eat the pin bones or pick them out? I’ve found they are quite noticeable on any fish over about 16”
I find when removeing the pin bones your way I have a fishy taste but when I unzipping the fish I got the fishy and pin bones out all same time the part u left in was the think it's call the lateral line
I’ve never had a walleye fillet that tasted fishy. Some other fish species do for sure, but walleye are extremely mild.
I'm getting an electric fillet knife
Awesome!
Why do you filet your fish upside down... Top of the head down around the gill then slice belly open pull guts then filet. flip fish repeat.
That’s just how I do it man!
I don't think there's any walleye in texas, unfortunately, at least. I've never seen one here , and I've lived here all my life
No, I don’t believe so. To far south. This same technique works for bass and panfish too though.
@calebwistad ok cool, it would probably be good for channel or blues catfish as well
I’m amazed that people willing to cut up a fish like that are simultaneously afraid of the fish’s guts touching what they’re about to eat even though they’re going to likely fry it and kill that bacteria anyways lmao. Great vid btw ive been fishing all my life and only learned one way to fillet walleye even though I only use a normal filet knife it’s still cool to see new methods
For me it’s more about extending the life of the fish in the fridge. I like to eat it fresh and I’ve noticed that if I am sloppy with the fillet process and don’t rinse and dry the fillets properly it cuts down on the length of time I can keep the fillets in the fridge before they go bad.
Cutting out the belly wastes a lot of meat and makes the fillet small and ugly.
On the pin bone removal, on the thick side do not cut all the way down to the skin.
Go about half way, then on the rib side angle you knife flat towards the back strap and cut through the pin bones sideways and you'll have a whole walleye steak without the V shape.
Cools better too.
Interesting!
I thought milwaukee came out with fillet knives lol😂.
They should!
incorrect on method 2. leave the skin on and flip the ribs out , then skin it. Leaving the meat on the skin makes it way easier to flip the ribs out.
I’ll have to try that!
Similar to pike
Yes, but no Y Bones.
Just like Rabbits. At the moment. Walleye or Husskies etc are good eating. ( always will be ) but. After miximatoxes. Rabbit disease or the North lake fish Flukes. Etc. makes people say. Hmmm open that can of tuna. .. truth. If you’re hungry. These fish are the tastiest Bits of white flesh ever.
Walleyes are good.
I will clean them but I don't eat them. No flavor. I enjoy natural flavor. Don't like seasoning on fish.
Pike are more flavorful in my opinion. I’ll take pike most days myself, but most people like mild tasting walleye filets it seems.
Fish skinner
👍
That’ is a sauger bud
These are all walleyes. I caught them in a mid-sized landlocked natural lake that is only stocked with walleyes. There isn’t a sauger within 100 miles of where I caught them. Also, they are walleyes. 😂
Bones, bones, bones you just can't get 'em all....
🏴☠️
You forgot the 4th method; pay the guide to do it.
Haha. Nice. 👍
Sorry not against this sight. But i googled fillet walleye. Why people still making new videos. Im just trolling and ai has me pegged.
🤷
Electric knife 😂😂😂 for the love of Christ
You probably hate outboard motors too. 😂
You don’t know how to clean the fish bro ..!
🤣
Always avoid the weights in the stomach
Those can really dull a good knife…. 😆
Oof this video hurts to watch
Please feel free to elaborate.