You do an excellent job. I'm 70 so I have been cleaning them for a long time. Before we had electric knives, I would just cut the fillet off the rib cage and never open up the abdominal cavity. With the electric I clean them pretty much the same way as you, except I peel the rib cage out with the electric knife. A little twist of the wrist and the rib bones peel right out without wasting meat. The only thing I use the hand knife for is the cheeks and the Y bone zipper cuts. One difference is, I remove the belly lining. Once used to the electric it doesn't take very long to clean Walleyes and very little meat is wasted.
Not going to lie... you went over it four times and it wasn't until the fourth time that I really got the Y bit. Really nice job explaining everything. I'm not bad at cleaning walleye but I feel like this made me a little better. Thanks for the master class in cleaning walleye. Everyone has a different take but you're really good at explaining.
As someone who's watched a ton of fish cleaning videos and is a beginner at cleaning walleye, this video is among the top. Thanks for the great explanation!
Great job. At the very end you mentioned that last piece of meat under the chin. Keep the 2 pectoral fins intact and cut that piece off. Save them in a freezer bag until you get 20-25 and google WALLEYE WINGS. You batter them up and deep fry, and you hold the 2 pec fins in your hands, put the rest in your mouth and pull on the pec fins and all that meat comes right off in your mouth.
I am impressed. thank you!!!! now I just have to figure out how to Catch then in Colorado. As a Wisconsin native... it was a lot easier back in the midwest to catch them. I really appreciate the video!
Everybody has slight differences cleaning fish, I don't waste meat and I've cleaned for decades. Your method is good and systematic, these comments by others are ridiculous. If you guys wanna see some fish hacking stop at a cleaning station on Lake Erie. You'll see some pros and some absolute amateurs. I ice mine and clean them at home
Cleaned my first walleye today. Treated like a trout. Boy, I butchered it. Literally. The second row of bones threw my fillets into a mess of digging out bones. Wish I knew this before! Thanks!
Used to catch these fish in Sweden, they called them gos. In Britain we call them zander, but they are only found in the Norfolk Broads, so I have only fished for them in Sweden. The biggest I caught was 3 kg, but the wife's uncle told me he had one of 10kg ! There is no fight in these fish, you just pull tjhem straight in the boat. However they are the best fish I have ever eaten. My mother in law would clean the fish and cut it into steaks, but leave the skin on. She boiled a big pan with water, salt and pepper with lots of dill. When the water was boiling, she put in the gos steaks and immediately take the pot off the heat, and leave the pot to cool overnight. the next morning the water had turned to jelly and we are the cold cooked fish with the dill jelly , new potatoes and salad from the garden. The best fish I have ever tasted !!
This was absolutely the most awesome fish 🐠 cleaning video ever! This guy is totally professional, and that part with the center set of bones 🦴 being removed was completely awesomeness! This is absolutely a brilliant teaching tool and wonderful learning experience. Thanks a billion!
Did anyone else's arsehole start puckering up at 4:40 when he started working that knife towards the fingers on his other hand? About 60 years ago I was taught to NEVER cut TOWARDS yourself and other than one incident of not listening about a day after the lesson I LEARNED WHY you don't do that and I don't think I've ever done it again!! Don't be lazy take the extra two seconds it takes to get your body parts away from the blade!
Great video and a good tutorial for those that want to learn. The only thing that I would add would be to cut and cook the rabbit ears at the bottom you said was good for soup. My daughters love them fried as well.
@@DEVILDOG1964 Hey Jim, you should really check that keyboard of yours. It seems the caps lock is always on. I would recommend you google Dunn and Kruger effect. You are a prime example.
never seen the splitting the meat and tearing the bones out before after over 40 yrs of guiding and many hours in a fishhouse i've seen lots of techniques i like to clean fish right from the livewell and if you take the rib bone off while still on the skin they tear out easier
We do the same cut on the throat latch, all fish. For walleye we are usually trolling so we cut the latch and put the fish on one of those old fashioned metal stringers with the hook latches and drag them for a few minutes to let the blood out and not have it in the boat or the cooler.
I use my side cutters (for braid line) to cut a gill or 2. Give them a few minutes in livewell to bleed out. If the livewell temp is cold or not overloaded (erie) and air temp hot, I wait til end of trip and cut them all at once. Kinda sucks but saves ice and don't have to remember to transfer fish to cooler if on a good bite. If I had a bigger boat, I'd do a 5 gal bucket with ice water...
I watched like 10 videos on how to do this for the first 3 i caught last night. Then this morning i see yours and it makes much more sense and know more for next time. My fillets were more like fish sticks from the prior videos. Im going to buy one of those electric knives now. Setup an amazon link to it so you can get residual income from it. Gained a sub from me. Thanks.
That’s the way I do it also but I don’t have a electric knife I just use the old wooden handle Rapla keep it sharp as a razor blade cracker batter and throw them in the hot grease 👍🤘
Oh and the middle row of bones can be cut out 3/4 of the way to the tip of the tail , so you can fry a nice slab of meat rather than ripping it in half
Seen a video a while back bleeding salmon by making that same cut at the bottom of the throat. The guy used cheap pruning shears. We tried that. Bonk the salmon. Then clip the area just below gills and the bleed out really well. I put them in fish box and dump bucket of water to help clear blood from the salmon. Then put on ice in fish bag. Works great and no blood left in fish hardly at all. Also not sure if will work for Walleye scrap meat from fillet with Tea Spoon. For salmon and other fish I have used the spoon gets a lot of meat off bone. I use it to make salmon Chowder.
From a professional chef stand point. I specialized in fresh fish and had to fillet fish for the first 4 hrs every day. Throw that cheap Walmart biginners fillet knife away and get a formed no-slip plastic handled flexible 6” fillet knife by Forshner w/ good german stainless steel that will hold a good edge and ten strokes with a steel and it’s good as new. You have a great method and I will utilize this technique with my favorite fish. “Lunker” lake trout and cutthroat. Im not criticizing, just an observation. You made it look real easy with the electric knife then, struggled with the $2 wood handled nightmare with the pot metal blade. I’m impressed with the efficiency of your technique. Thanks
Interesting video. I do mine a little different up here in Manitoba, Canada. After I fillet it off the skin (everything’s the same up to that point) I will cut off the tail section about the back 1/3 and that’s one boneless piece (I do not split the tail filet). Then I feel with my finger and cut out a thin strip to get the y-bones only up to the last one I can feel with my finger tip when I run it over the inside of the fillet. That piece will usually be cut in half lengthwise to separate the thicker back meat from the rib meat for even cooking. I deep fry in oil while canoeing Canadian shoe lunch (Cajun or beer batter for me). I often take the wings/butterfly’s and cheeks too. That fish goes from swimming to fry pan in less than 30 mins. I’m craving ice out so bad.
I also cut the tail pieces off and those are the pieces my young boys used to get until they got older as there were absolutely no bones there . And they never had a bad experience eating fish
@@timwhiteside1386 Thanks for your reply. I typically don’t have dark red on my fillets. I have filleted hundreds of walleye in my life and have not witnessed that dark meat. This could be because of a few reasons but I’m not entirely sure which one or more would contribute to it most. Probably the fact that I don’t keep big walleye. Usually 3-4 lbs sometimes 5ish max. I also always bleed my fish but you’re commenting on the dark meat on the outermost flesh next to the skin along the lateral line so I don’t think bleeding would eliminate that. Not sure if it’s because I only keep the smaller ones or that I fillet right away (never put whole fish on ice) or maybe it’s that the water temps are cooler but most of my fillets I eat are clean almost translucent/white and void of that red meat. However, the smallmouth bass and pike I catch do have more of the dark meat that you’re talking about. That’s possibly because I catch them in the shallows more often. Anyway, I will keep an eye out and I will try removing and discarding it in the future if I see it.
The dark meat is fatty and bioacumulates pcb's not mercury. Fish will taste milder if you trim off red meat plus reduces pcb's. It takes practice but you can float the knife on bigger eyes when skinning to get a lot of it. Trim rest with sharp knife or easiest is soak in ice water overnite if convenient and trim off before freezing.
First, thanks on showing how to pin bone a walleye fillet, that part I didn't know. One helpful tip, after bleeding the fish roll the fish in a piece of newspaper and throw it in the fridge for a few hours before you fillet it. When you take the fish out of the fridge and remove the paper you will have a fish that is not slimy and straight as a board and much easier to fillet.
Another nice video! Going to Burwell this afternoon. Planning to use the "Y" zipper technique. BTW....I did notice the geese at about the 13:45 mark. Sounds like the next video will be about early season goose hunting. Good fishing 🎣👍.
Same way I have been cleaning since my dad taught me over 50 yrs ago lol. He did it for 30 years prior. Never bled them out either perch bluegill bass all the same
Awesome. I’ve never seen the zipper method before. can’t wait to try it. If you do a future video I would love to see you teach this method to someone that doesn’t know how to fillet. Then it really helps another newbie. Help them do one or 2 and then let them do one alone with no help or suggestions. Them do a 4 th one and show them what they did right and wrong. Thanks again. 👌 liked and subscribed.
Yes, great question. This is the way I did it before I owned an electric knife, it’s absolutely do-able with any fillet knife, just make sure it’s sharp before you start!
Great detailed video. Lots of fishermen don't bleed out their fish. Without bleeding out their fish, they get a big blood line in the center of their fish. Especially on redfish.
I’ve been doing something similar but cutting it and this pulling the bones out by hand is a great trick with no bones. No more having to hear old timers say ohh those bones cook out…. Yeah right lol. Thanks for the awesome tip!
Well done. We always bleed our fish 1st too. Not many people know about zippering the 2nd set of bones out or eating the cheeks. We call them Lake Erie Scallops. Great when broiled in butter w bread crumbs. Tight lines
I didn’t know about the zippering, cool! I just cut the full fillet like you, then cut the tail part off and then take the top back strap part north of the pin bones for two nice boneless pieces, than discard the belly section which can sometimes be a little fishy…. Less efficient and a little more wasteful, but fast and you get most.
Great video well done my wife and kids favorite are the cheeks. I always have a rough time with the ribs looking forward to ice off up here in Canada. Thanks from Canada
I've gone ocean fishing three times. Anything we caught was equal to or better than fresh water. That being said there is nothing better or more fun than a walleye cheek. Take the throats as well there is a good chunk of meat to be had. And your buffet table will look exotic with them all golden brown with fins on. Use the fins as a handle, insert into mouth and use your teeth to scrape off the meat. Every time I do it it starts quite the chatter.
Why bleed then out in the pale? I always bleed them in the river but I often have wondered to myself if bleeding them in my stringer and letting the current sick the blood from them isn't introducing parasites and bacteria since the second the fish dies there is that system nature's has In place to ensure everything cycles.
I've cleaned too many Walleyes to count and not once have I "bleed them" and not once have I had a bloody filet. Beyond that, it's the same way I've been doing mine for decades.
I agree 100% I never bled out a fish prior to about 2 years ago when I gave it a try. A friend challenged me one time to bleed one fish out and compare fillets and yea I was proven wrong, the fish that was bled out was a much whiter color and even had a much less of a fishy smell. I’ve been doing it ever send. You should try it out, just do a comparison. You do have to cut the vein while they’re still completely alive. You can see the blood shoot out.
Yes it keeps it, ugh very nice. And white. Is why we do it. You know to keep it clean. And white. You know gets the blood out for the meat. To keep it white. And clean.
For you guys that say bleeding doesn't matter, I would challenge you to bleed half of your fish next time and leave the other half. You will for sure know which ones were bled and which were not by the color of the filets.
* Bleeding is more advantageous in some species than in others. Taste is relevant only to who is eating the fish. IMO, most fresh water fish, I.e. panfish, pike, perch, trout, salmon, catfish, etc. do not need to be bled. If bleeding trips your trigger go for it. Same applies to the removal of the lateral line. If there is a high concentration of mercury in the lateral line, I can then see why one remove it.
Put them in Ice an hour before cleaning. Cools the meat and firms it up for easier cutting, all the blood is absorbed back into the abdomen and perfectly white fillets.
Thanks HawYeeTV. I have not caught a lot of walleye so it is good to know there is a row of bones that goes the whole length of the fillet, besides the ribs and pin bones along the ribs. Nice that removing the long row of bones also takes out the bloodline too, that could add a stronger flavor to the fish. I did know about the cheeks. Did you know that bullhead also have cheeks?
So not going to bag on the video I just do a lot of fish with my Kershaw and Rapala knives on the fish not cutting through the ribs and don't lose any meat either
He remembered the Walleye Cheeks.. Great job man. Though I never used anything else but a sharp non battery operated gadget, you have made this look easy, efficient and effective. Great job 👏
When the fish is bled out the meat will keep longer in the refrigerator up to two weeks whereas not bled out, the meat will only last 2 to 3 days. Frozen different story, however I prefer to descale it and leave the skin on, I also like to do some sashimi and sushi servings.
Using a vacuum sealing machine will keep them fresh up to 2 years. Lost a package of pike fillets under stack of bison meat in the chest freezer, and didn't discover them until 2 years later. Thawed them out, cooked them up, and they tasted like I had caught them that morning.
I was just looking up how to do this how do you prepare walleye for sashimi or ceviche? Do you freeze it for a period of time first or can you prepare it fresh after bleeding and fileting the fish?
Good job brother 🇨🇦 don’t forget to tell the parents to give the kids the tail ,as there is no bones whatsoever in the tail 😎😎😎😎 one of the best jobs I’ve seen 40 years myself just like that
Respectfully, for clarification, you can't reduce mercury by trimming. Still a good thing though. The dark meat including laterial line is fatty and bioacumulates pcb's not mercury. Fish will taste milder if you trim off red meat plus reduces pcb's. Regards
hello mr. filleter: if you should ever come to fillet walleyes in Canada you might notice that the tail 1/3 of the fillets here have no bones in it, so that part of your zippered waste is pure boneless meat you are throwing to the coyotes.
