Filleting Question

[Jerry]

This is a follow-on to the earlier post on Cleanin Walleye. When filleting, I remove the side leaving it attached at the tail, flip it over, remove the meat from the skin and finally remove the ribs and zipper the fillet. One problem I've run into is that when I flip the fish over to do the second side, the skin from the first side sometimes gets in the way. What's the best way to deal with this - position the skin a certain way, cut it off???? How does everyone do this?

[Peanut]

Not exactly an answer to your question, but another method is to take the filet, skin and all, off the fish, then take out the ribs, then take off the skin, then zipper. I find it easier to remove the ribs when the skin is still on, and it's no harder to get off the skin with the filet loose, so long as your knife is sharp.

This is a different way to filet, but will solve your problem, albeit indirectly.

derrek.

CANADIAN WALLEYE OPEN UP AND SAY "EH"!

[RANGER]

Jerry,

I can see what you are saying but, for us, we don't run into that problem. It might be because when the first fillet has been removed we lay the skin back in it's original postion as we flip the fish over for the other side. When we are done with the filleting, you can hold the Walleye upside down, by the tail, and it looks like it did before we started only skinner! ;) Actually, it does!

[Denied]

Jerry I use the same method as you. I hold the head of the fish in my left hand, cut the fillet to the tail, then using the blade of my electric knife, flip the fillet over and away from the body. Then remove the fillet from the skin which is still attached to the body by an inch or so. Next I use the knife blade to move the fillet to the back of the table also I push the skin toward the back of the table also using the blade of the knife. Then roll the fish body so that the second side is in the up position and repeat the process.
There is a write up on the on my web site if you need further help.
dean

[vetspet(ind)]

i always just cut off the skin just before flippin the fish over..steve

[eyedoktr]

I agree with RANGER, I just lay the skin back to it's normal position and whack away at the other side.

[Pitts]

I always cut the fillet free on all the fish and then remove the ribs and skin in the same step. If there are 2 or 3 of ya then each of ya do 1 step and you will fly through the fish.
The biggest secret I can tell you is to always have the backbone towards you so you can follow it closely.


Pitts

[River_eye]

I cut the filets off the fish one side at a time leaving the tail attached to the rest of the body. Then take the filets individually and take out the rib cage, then cutting the meat off the skin is the last thing I do.

I can see that your method would leave the skin attached to the fish so it stays in one piece to throw away, which is nice, but I can see how it would get a little awkward. Maybe try removing the filets and skin totally first, then once you get good with the knife, try your method.

[REW]

I basically do the same as you do.
1. With an electric knife - cut through the fillet on one side of the fish, but leave it attached to the tail.
2. Flip the fish over and do the same thing for the 2nd fillet.
3. Flip the fish sidewise, and cut the ribs out of the first fillet.
4. Take the fillet off the skin of the first fillet.
5. Flip the fish over, and take the ribs off the 2nd fillet.
6. Then take the 2nd fillet off the skin.
7. Pitch the carcess.

In any event, I always take the ribs out, before removing the skin. The skin, stabilizes the fillet, and makes rib removal much much much easier than after removing the skin.

Take care

REW

[WAeyes]

I guess I don't understand why you would want to keep the fillet connected to the carcass? I prefer to cut all the way down the tail until it separates from the rest of the fish. That way I can keep it clear of any blood, juices, organs, feces etc. After I remove both fillets, I wrap up the carcass and get it out of my way so I can continue ribbing, skinning, zippering on a clean and uncluttered newspaper area. Just easier and cleaner for me.

[Sweept]

How do you zipper a filet?

[Jerry]

The purpose of zippering is to remove the line of Y-bones and dark meat that runs down the middle of the fillet. Take each fillet and make a 1 inch cut close along each side of this line at the tail. Then hold the fillet and first slowly pull (like opening a zipper) one half away, then pull the second half and the line of bones apart. You'll then have two pieces of meat and a strip of bones. The fillets aren't as big but they store and eat a lot better. I generally don't do this with smaller fish since the pieces tend to get too small.

[VMS]

My question to all of you is how often are you having to resharpen your knives? Cutting through bones really takes it toll on the blade. And please...don't tell me it is the quality of the blade....it's not.
For years, I have been cutting along the rib cage. Saves cutting through all the entrails which taint the fillet. You can still flip the fillet the other way, slice off the fillet and you are ready to go.

I can understand cutting the y bones out of a northern, but they usually fry up for the most part with the walleye. I never notice them. Sometimes you get little ones, but that is it.

Steve

[St Croix Boy]

I'm with VMS. I always cut over the rib cage, and down. It seems easier to me. But, thats the way I learned when I was a little minnow!

[JerryA]

I used to fillet with a regular knife and I did it the way you describe. I agree it was as easy as trying to rip through the rib cage bones and dulling your knife - especially on a bigger fish. Then I switched to an electric knife and the rib bones aren't a problem. I found it much faster to do it the other way and you don't waste any meat if you're careful.

Another reason for zippering your fillets is to remove the line of red meat. This can give the fillet a strong taste - especially on bigger fish and when the fillets are frozen for awhile.

[Gumbo]

Do you fillet around the ribs to preserve the small strip of meat? ...or just whack off the rib cage with any attached meat?

[Dutchman]

Just a reminder, Zipper your fish when you get home. Most GF&P officials count every 2 pieces of meat as 1 fish, this goes for cheek meat too....


" Fishing is the pursuit of what is elusive but attainable, a perpetual series of occasions for hope "