How Do You Fillet A Walleye Or Sauger?
So you caught a Walleye. Now what. Sushi sucks and cooking it whole isn’t too appealing either. Follow these quick and easy to follow directions to turn that fish into perfectly boneless fillets in just minutes. Where to begin: Lay the fish flat on the cutting board. I believe it is best to begin this process with a live fish. Dead and frozen fish simply won’t fillet as easily and won’t taste as good. The first cut: After a sip of your rum & coke, slice into the fish just behind the pectoral fin and gills, cutting all the way to the spine. Be sure not to cut through the spine or beyond the dorsal fin. Filleting: After another sip of your stiff drink, turn the knife toward the fish’s tail and begin cutting along the spine. Be sure to stay on top of the dorsal and anal fins as you slice toward the tail. Stop slicing the fish about 1″ before the tail. Remove the meat from the skin: Flip the filleted half of the fish over the end of the tail so the skin is down. Cut at the base of the tail
