If you’re planning to fillet a walleye, then you must understand the important steps of the procedure. You should also know the basic information regarding the preparation of the fish, such as cleaning, removing the rib cage bones, and preparing the fillet.
Cleaning a walleye
Cleaning a walleye before filleting can be a tricky task. Luckily, there are several methods to choose from. The most effective method depends on which you’re using.
The most obvious clean up method is to remove the spine and the head. These can be removed with a pair of pliers. Afterwards, rinse the fish and wash it under running water.
Another method is to bleed the fish. Bleeding a fish will get all of its blood out, which makes for a cleaner and tastier fillet. It’s a technique that stems from an ancient Japanese trick called Ike-Jime.
The trick with cleaning a walleye before filleting is to find the right tools. You can use a manual knife or an electric fillet knife. To start, you’ll need a dowel, 15 inches long. A dowel is useful because it can be used as both a handle and a bleeder.
While you’re at it, it’s also a good idea to buy a pair of fish scalers. These are devices that remove the scales from fish. They are easily found at fishing equipment stores.
If you don’t plan to eat the catch right away, freeze the filets in zipper bags. This way, they are easy to retrieve when you’re ready to savor them.
Alternatively, you can drench the filets with flour and salt and pepper. The combination will help to keep the fillets from sticking.
Remove Y-bones
There are two primary ways to remove Y-bones from walleye fillets. One is to cut the fillet into two sections. The other is to pull off the entire row of Y-bones. You can also use a pickling solution to soften the bones.
If you aren’t comfortable using a knife, you can get the job done with needle-nose pliers. Make sure you have enough to grasp both the meat and the bone. Also, practice removing the pin bones until you get a feel for the force needed to remove the bone.
Another way to remove Y-bones is to strip the fillet. For smaller fish, this will be a fairly simple task. But larger fish require you to cut a wedge out of the center of the fillet.
In either case, you’ll want to start by dividing the fillet into two large pieces. You’ll then be able to remove the y-bones from the skin of the fish. To do this, hold the fish vertically with the tail end facing you.
Next, make a small cut along the backbone. This will expose the rib cage. You may need to make a shallower cut for the rib cage if you are cleaning a northern pike.
Taking out the Y-bones is an important step if you want to keep your fillets fresh. It is also a good idea to soak the fish in ice water to firm up the fillets.
Remove rib cage bones
When you’re filleting a walleye or trout, you want to make sure you have the entire rib cage bone removed. You can remove the bone by using a sharp knife and working it in between the skin and the flesh. Then, you can slide the knife toward the tail. If you don’t have a knife, you can use an electric knife.
Whether you’re filleting a walleye, trout or salmon, you’ll need to do it right. First, you’ll need to cut the backbone of the fish. This means cutting along the spine, behind the pectoral fin and along the backbone. Once you’ve completed these cuts, you can then gut the fish.
Once you’ve finished gutting the fish, you’ll need to remove the blood sack from the backbone. Doing so will allow you to cut away the flesh that is attached to the ribs. As the ribs get thinner, you’ll be able to see the backbone and the ribs. It will be easier for you to separate the fillet from the rest of the fish.
When you’re filleting a fish, you’ll also need to cut the ribs. This is a controlled process. In order to ensure that the ribs are cut away, you’ll need to control the angle and the speed of the cut. To do this, you’ll need to set the “rib gap” to the proper distance from the rib guide 41 to the rib removal blades 37.
Flatten the ribs
When filleting a walleye, you will need a good filet knife to help you get a good cut. The key is to cut close to the ribs to avoid cutting too much into the meat. With practice, you should be able to cut through the bones of your walleye with minimal effort.
First, you will need to clean the walleye. It is best to use cold water to clean the fish. If you are filleting a large walleye, you will need to make several deft cuts to cut through the bone.
Next, you need to remove the skin. This is done by making a horizontal cut. You should also remove the ribs. Cut them out and you should have a flattened fillet.
Once the ribs are gone, you should be able to remove the rest of the meat. Make sure to pull them up and out gently.
After you have finished, it is time to put the fillet aside. There will be a small amount of belly meat, but this isn’t worth wasting. Instead, it can be removed using pliers.
While cleaning the walleye, you will need to make a number of deft cuts to separate the skin and ribs. This process will make for an easier, faster fillet.
To do the trick, you will need to cut a small section of the ribs and a row of pin bones. These are found at the center of the fillet.
Place the rib cage-side of the fillet down helps to flatten the fillet
When it comes to filleting a fish, the rib cage is the name of the game. Luckily, it’s relatively easy to remove the boney bits. The following is a quick rundown on how to get the job done.
One way to do it is to use a sharp knife with minimal pressure. This will ensure a less painful experience. Another option is to use a blade designed for filleting. It should be inserted with the sharp edge facing up. You can also opt for a boning knife.
While you’re at it, you can make the cut a bit less obtrusive by using a clean cloth to drape over the snout. To get the most out of your efforts, you may want to try freezing your fillets before cooking them. Alternatively, you could let them marinate in a bowl of cold water and serve them on a bed of lettuce.
For starters, you should probably learn how to use a knife in order to avoid splintering the ol’ bones. Once you have your fillets, you can proceed with the rest of your meal prep. Make sure to clean them up before serving. Also, be sure to use the correct utensils. Often, a small piece of plastic or metal will suffice.
In short, the best way to fillet a fish is to follow a few simple steps. First, you’ll want to cut the ribs off the skewered fish. Secondly, you’ll need to chop the bones out of the rest of the meat.
Cooking a walleye king
In the Midwest, cooking a walleye is a favorite. Known for its flakey white flesh, it is a light fish that pairs well with a variety of flavors.
A common method of cooking a walleye is to fry it. It’s important to know how to bread a fresh walleye to ensure it’s cooked to perfection. To bread a walleye, first coat the fillet in flour and season with salt and pepper. If you don’t have bread crumbs, you can use saltine crackers.
When breading a walleye, a pan is ideal. You can add a few tablespoons of butter to the pan to prevent it from burning. Heat it over medium-high heat.
Once the oil has reached temperature, lay the fish in the pan. Let it cook for a few minutes on each side. Check it every few minutes to make sure it doesn’t burn.
If you want to serve your walleye in tacos, you can add a squeeze of lemon and a bit of feta cheese. This recipe is easy to make, and it’s a delicious treat.
For a honey crusted walleye, you’ll want to coat the fish with a mixture of egg and honey. This dish is incredibly succulent and tastes great!
Another popular method of cooking a walleye is to bake it. Unlike frying, baking helps keep more moisture in the fish. Instead of using cornmeal, you’ll need to use a combination of bread crumbs and olive oil.