Good video. Lately I have been trying the method to leave the rib bones on the skeleton. I am really liking the method I am trying and I suggest you try it as well. Only took me about five fish to get pretty good with the new method. No electric knife needed, just a good sharp filet knife and no bones afterward to go back and cut out. Just FYI and thank you Sir. Still clean walleye this way though.
Do you do the initial cut at about a 45 degree angle for that? I have some friends that do it that way but for the 9+ inch fish I wind up losing that little bit of meat on the other side of the ribs when I tried to do it. Always open to a new way though if it gets me as much or more of the meat and doesn't slow down the process too much!
@@HighQualityFishingVideos yes, first cut behind head just as you would normally. Then start down the rib cage from the top. A good filet knife is needed. I watched a really good video on it and tried it. I really do like eliminating the need to cut the rib bones and yes I believe you get all the meat as you would any other way. I also just learned this past Spring up at Lake Erie, of the walleye wings. I will now always do the walleye wings to. We where waisting so much good pure white and tasty meat.
Good job ! Thank you.
Thanks Mendelivium! Glad you liked the video and hope it helped!
Good video. Lately I have been trying the method to leave the rib bones on the skeleton. I am really liking the method I am trying and I suggest you try it as well. Only took me about five fish to get pretty good with the new method. No electric knife needed, just a good sharp filet knife and no bones afterward to go back and cut out. Just FYI and thank you Sir. Still clean walleye this way though.
Do you do the initial cut at about a 45 degree angle for that? I have some friends that do it that way but for the 9+ inch fish I wind up losing that little bit of meat on the other side of the ribs when I tried to do it.
Always open to a new way though if it gets me as much or more of the meat and doesn't slow down the process too much!
@@HighQualityFishingVideos yes, first cut behind head just as you would normally. Then start down the rib cage from the top. A good filet knife is needed. I watched a really good video on it and tried it. I really do like eliminating the need to cut the rib bones and yes I believe you get all the meat as you would any other way. I also just learned this past Spring up at Lake Erie, of the walleye wings. I will now always do the walleye wings to. We where waisting so much good pure white and tasty meat.
@@HighQualityFishingVideos
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