Filleting a walleye can be tricky, but it can be done relatively easily with a few steps.
1. Gather your materials: You'll need a fillet knife, a cutting board, a sharpening stone, and a bowl of cold water.
2. Wash the walleye in cold water to remove any dirt.
3. Cut off the tail, then use the tip of your fillet knife to score the fish from the tail to the head, along the midline on each side. This will create two flaps of fish skin.
4. With your cutting hand, place your index finger on the flesh side of the walleye and hold it firmly against the cutting board.
5. With your free hand, use the fillet knife to cut along the scored line. Cut away from yourself and keep your free hand behind the blade.
6. Move the knife up and down, using the hip bone or spine as a guide. Keep your knife as close to parallel to the cutting board as possible to avoid cutting into the rib cage.
7. Once you reach the head, gently twist the fillet knife to separate the head of the walleye from the fillet.
8. Turn the walleye over, lay it out flat and start again with the next set of fillets.
9. When complete, use the sharpening stone to sharpen the blade.
10. Place the fillets in a bowl of cold water to remove any remaining bones. Be sure to remove any dark redblood line that may be visible.
11. Place the fillets on paper towels and store them for later use.
