Watch and learn as Captain Vincent Russo shows you THE BEST way to clean your catch. Get maximum yield with EVERY FISH! Visit www.CleanYourCa... for my Tools of the Trade.
This man knows exactly what he's doing. A far more experienced and versatile angler than any of you worthless haters. Everyone bragging about how fast they can clean a walleye - who cares. This guy gets maximum yield. It takes time to do so.
Great Video. All the "experts" talking stupid in the comments are just blowing smoke up their arse . The ones I checked had nothing on their channels on cleaning walleye the "correct" way. Captain Vince did a great job on the walleye, I didn't see much meat wasted at all. Personally I might forgo the scaling except right along the back to help the knife cut in better. The knife he used was exceptional! Will probably purchase one for myself. Have been using my 2 vintage Rapalas, 4" and 6" knives for the last 50+ years. Nice knives but don't hold a candle to the way his knife cut through the bones. As for wasting that "precious" cheek meat? well it is ok, but really? you need about a hundred pieces to make it worth while messing with. F.Y.I. I live in Wisconsin, just a few miles north of lake Winnebago, great walleye and perch lake. Between my brother and I we've probably taken enough fish out of there to stock a medium sized lake up in Villas county. So There , all you nay sayers. Take that.
i bet he can clean fish just as fast but he is trying to show people how to clean a walleye. Do i think its the best method, I do not know, but it gets the job done. I cut around the ribs then take the meat of the skin. After i take the Y bones out. I can clean 6 walleyes(limit for 2 guy where i live) in about 10 mins, less if i dont have to stop to sharpen my blade. But believe me cleaning the fish is my least favorite part, catching them is, i also dont mind letting them go.
WTH?? Is this guy doing to that fish??? Scalen it then removing the hide off. really. If you take the time to scale a walleye... for Petes sake leave the hide on its tasty. The water I fish never gets to 70 degrees better tell the walleyes that... lol Vince stick to things you know bud..
What do you mean, if the “best” technique to fillet means wasting so much meat, there’s no pint, you fillet one big walleye this technique, same amount of meat as 5 walleyes with your stupid technique
WASTED MEAT AND NOT THE BEST WAY TO CLEAN A PICKEREL. I COME FROM NORTHERN ONTARIO (PICKEREL COUNTRY).AND I COULD HAVE CLEANED 4 TO HIS ONE.WITH A BETTER LOOKING FILLET!!!
WOOD BUTCHER with one slice? Pfft he takes his time but the amount of meat in one walleye his method is the same as 100 walleye with your stupid method 😂😂
talk about doin things the hard way. you can tell he doesnt catch and clean walleye or northern every day or he would know a faster easier way. i swear by this summer i am gonna get tired of this and make some vids so people can see the easy way to do this. and p.s. the best walleye are caught through the ice at -0- degrees, not upwards of 70. the colder the water the better the fish taste.
Northerners must have to clean fish fast cuz it's so cold that's the only reason I can think of as to why cleaning 4 fish miserably is better than 1 fish correctly ... Speed does not account for anything if you ride the backbone down and butcher the fish and don't b mistaken if u ride the backbone u are absolutely butchering the fish
+Quinn Hunsinger The problem is, it's not the correct way to filet a walleye. But, if it works for him fine. Slit the gullet and remove the insides. Then with the filet knife cut along the backbone to just short of the tail. flip that over and cut the rips out. Then run the filet knife between the skin and meat and you're done with that side. flip the remaining fish over and once again cut along the backbone to just short of the tail and continue with the rest as the you did with the 1st side. voila you're done, Put the clean filet in a bowl of water and rinse it off in the kitchen sink and hand it over to your spouse to cook. Supper time in about 30 minutes.
Yup. Walleye from Chicago with who knows what (vhs! Zebra mussels! Anyone?) and throw it right into your local waters. That's stupendous environmental awareness right there!
Seems like a lot of extra work for nothing. No sense in scaling the fish if you're going to skin it, it just makes a mess. I don't remove the head or gut walleye either (I'm sure this fish was sent to him gutted though). I do prefer zippering the fish as this gets rid of the dark meat and bones down the lateral line.
No disrespect to the method used here but I dont understand why in you would fillet a fish this way.. My opinion you just took a minute job and made it into a 5 minute job.. But whatever you like I guess.. Nice fish and nice video sir.
Most of the comments are from rude keyboard warriors many of who can't spell and think grammar is the mother of their mother. Some might even know their father and his mother. Maybe. They are prone to exaggeration. I've seen bubbas from Canada to the great swamp of southern Florida cleaning fish and even the fastest couldn't clean five to your one. Most of those mangle the fish but won't admit it. Also, you weren't racing you were teaching. Some how they missed the statement that you bought that 'eye and it was shipped gutted. Doh! Why would you scale a fish you were going to skin!? Maybe for the same reason many or most sushi chefs scale fish before anything else. It's easier to fillet. Its cleaner. No scales on the fish means no scales on the flesh. No scales on the flesh means there is no reason to rinse the fillet. Water is good for a fish but it isn't so good for his flesh. I was relieved to see no electric knife. Whew. I don't know why you used a skinning knife to fillet but again with the sushi dudes, the superlative masters in removing fish flesh from the critter for true piscivores, commonly use what looks like a chef's knife although one side is flat from the back edge to the bezel of the sharp edge. It's a large non flexing blade. The advantage of a small fillet knife is the ability to cleanly pop out those fish cheeks. THAT was a faux pas. Why would anyone have a problem with tossing the head and carcase in the drink? Small fish, turtles and especially crustaceans will benefit. I would prefer to freeze the head and skeleton until there were enough to make fish stock. Finally, none of those braggarts presented a link showing their handiwork nor that of someone who meets their standards. I've seen several use the point of their knife to stab, stab, stab into the belly instead of using the knife edge to open it and then with same knife that sometimes punctures guts they carry scales into the flesh.
Why would you scale a fish you're going to fillet? I have never had a problem with cutting through scales with a sharp fillet knife. But i will say nice way to get the ribs out. But one must always get the cheeks, and wings.
OMG, who would fillet a Walleye like that? What a waste of time. That fish wasn't bleed after caught, see how red the meat is. Always cut their throats and bleed them in a live well of big trash can on the boat, the fillets will come out milky white. He just doesn't know.
I could clean three in that amount of time and my buddies push me off the table most of the time cuz I’m considered slow . Go steal a spoon out of the wife’s silverware tray and hone a edge around it, plucks the cheeks out of the fish faster than anything.
This guy has no clue how to fillet a walleye properly. Hannibal Lector with a fillet knife. What the hell is he doing scaling and then removing the skin?
chief, i've got a little knife 5.5inches. i always carry that while on fishing. believe me, i work with it lot better than you. yours is just kind of a show to making appear yourself on web. or?
Why on earth would you scale a walleye if later you take the skin off anyhow? You need to watch videos on how to clean a walleye by guys from up north! I did like the part where you said to take out the small middle bones at the end of your video.
Has a walleye shipped to him from the north already gutted. Then scales it. Then cuts head off throws it away wasting the wonderful cheek meat. Then hacks away & skins it after he scaled it. Also could have just zipped it for total boneless. This guy has no clue how to filet a walleye. Want to see how a fully walleye intact is fillet? Watch people that fish Lake Erie or Lake in The woods. Took over 4 minutes to fillet one that was already partially prepared to fillet. A person who really knows how to can do 6 or 7 in that amount of time right off the boat plus the walleye cheeks & not hacked up as much.
1: its a demonstration so hes spending more time explaining than filleting (obvious) 2; you dont have to fillet fast you just have to fillet clean unless its your job to process dozens of fish 3: this guy can probably fillet a walleye in 30 secs if he wanted to 4: its scaled and gutted for cleanliness 5: zipping wastes meat 6: its not hacked up at all he wastes very little meat
a few things on this walleye fillet first off that was not a blood out walleye second if you're going to skin it why bother stealing it you can skip that whole step and you don't have to worry about getting it first either finally you wasted good meat not cutting out the cheeks the cheeks are the sweetest part of the meat obviously being from the south you do not know how to really follow them did not even mention the great lakes or Lake Erie which Lake Erie produces more water than any other place in the world
The main reason he scales it (if you would actually sit down and listen to a few videos) is that his knife does not jump between a scale. He did not decide to take the cheek meat out. So what? He got close to all the meat off the fillet part including extra belly meat.
Yes this way works, but you clearly need to be very skilled with a knife to do it. There are much easier and much faster ways to clean a walleye than this. And I have never seen anyone use these kind of knives to do it. For people learning how to clean walleye I would keep browsing youtube. Find someone from Canada or a northern state clean them.
Gutting a walleye? Unless you're baking/broiling it whole for effect, no! A nice slow careful filet job on a walleye isn't more than two minutes, and it's only like 20 seconds or less per fish if you're good. No, you don't "gut" them, 20-30 seconds and a few cuts and you have two nice skinless boneless fillets and the whole carcass can be thrown out. Why make extra steps?
Ok that's not bad, although there is an easier way to clean up a walleye. You failed to cut out the cheeks an take the eyes for ice fishing bait. I guess us Canadians just do things a little differently.
This southern method of filleting walleyes and also the tools used to that job are not really dumb, they are just different. It is a little hard to grasp that with the internet being loaded with many videos about walleye filleting done perhaps a little better than the above why this gent even tries to present his southern method.
what the hell did I just watch. was this the method on how not to clean a walleye plus where are the cheeks from that fish that's part of the job as well
