How To Fillet Walleye Fish

Walleye (also known as pickerel) is one of the most well-known, if not the most popular, freshwater fish in Canada. Sport fishermen from around the world take a trip here in hopes of bringing in a great specimen that they can remember for years. One reason why walleye are so well-known is that they are much easier to cook than many of the other fish you can catch.
Don't forget that the instructions describe how a right handed person can clean and fillet a walleye. You will need to have to alter or adapt this if you are left handed although the process is still an extremely easy one. You just need to go through the directions and then picture a mirror image of the procedures in your mind as you do the filleting.

The process will begin by placing the fish so that the belly is facing you. The head of the walleye should be facing to the left (or right if you are left handed). The 1st cut should be crafted behind the fish’s pectoral fin. This slash should reach halfway through the fish to the spine. You are aiming for the “neck” region.

Just after this 1st cut has been crafted, you need to turn your knife and make another cut. This should run parallel to the backbone. You want to continue this cut until it actually gets to the bottom of the fish and should pass right through the end of the tail. The fillet will still be included to the fish by the outer skin. It is possible at this point to see the rib cage which should be attached to the meat.
That fillet should be laid aside so that you can work on the other side of the fish. Reverse the fish over and perform repeatedly the above cuts. Do not be shocked if this is a bit difficult considering you are not working with a base the way that you were for the first series of cuts. You should not be afraid to take your time, especially if you are just cleaning walleye for the very first time.

Just after both fillets have been cut out from the fish you need to remove the rib cage from each fillet. Start with the first fillet that you cut away from the walleye. The skin should be up and the top of the fillet should be to the right. Have a very good grip on the fish and press down on it so that the ribs are flattened. Run the knife somewhere between the rib cage and meat starting at the side that is closest to you. Start up at the top and cut down to the “belly”. Use even pressure and slide the knife all the way through the fillet. Do this for the two fillets.

Remove the Y bones by making a cut along the outside of them. The cut should be made about one third of the way along the fillet. Cut down to the cutting board and then cut along the center line about the same distance. All of the Y bones will be removed. Finish with the second fillet and you can enjoy a great piece of fish.

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