Zipper Filets before or after???

[crankman]

I zipper my walleye filets after they have been frozen and thawed and I am ready to cook them. I was wondering if the the quality of the filets would be better if you zippered the filets before you froze them in water since all the fishey taste is in the lateral line?? Thanks for any idea's on this subject. Good Fishing------crankman

[ETT]

The whole idea is to reduce strong fishy taste that comes from the blood. Seems obvious that before freezing should be more effective. Also remove all dark or red meat from the fillet. Some people also bleed the walleyes by slitting the gills. Good luck

[WAeyes]

I have started removing the lateral line and also any mud colored meat that is up against the skin per WC advice (thanks guys) and it has improved the taste of my fillets. I still have a problem with blood getting onto the fillet and ruining that beautiful pale walleye meat color. Even though you rinse it off, you can't get it completely off. I would like to hear some detailed info on how to properly bleed a fish before cleaning. Will this also reduce a over strong fishy taste by keeping the blood out of the meat?

[MedicineMan]

How do you zipper filets?

[Bottomfeeder]

When we are fishing really cold water, like in April or October-November, we cut the fish right where the gills come together. The fish bleed out in the livewell and the cold water keeps them fresh. When we the clean the fish we have a really clean table. No bloody mess. We always try to keep the filetts out of blood and guts on the table. Zipping the filetts as we clean them has really improved the flavor of the filetts, especially on larger fish.

[Hawgeye]

The term "Zipper" comes from the lateral line on the filet that looks like a zipper. It is the reddish brown line running down the horizontal side of the fish. I am not sure if the technique used by others is anything special but for me, I just cut out that "zipper" with a sharp knife by cutting a "V" where the line runs. You usually only have to go 1/8" deep to remove that piece. On larger fish that will be deeper.

[chad]

If i'm not mistaken my uncle showed me how to "zipper" a fillet. You simpley cut where the lateral line meets on each side of the fillet and gently pull the meat apart from both sides, all the rib bones should come out together without any seperation. If I am wrong sombody correct me please.

[Captnric]

I have to dissagree. After the fish is dead and blood is gone,, the dark areas of meat and blood cannot mix with prime parts of fillet. My reason to zipper and further trim fish after thawing is these areas of fish help keep the degeneration of frozen fish to minimum.. They can protect inner areas of fillet.. In addition to zipper fish I also trim the dark outer layer of fillet that is disclored from all fillet parts. A lot of that strong flavor from frozen fish comes from the dark areas of fillet cloe to the skin. I then cutup fillet in smaller parts. This completely eliminates any strong taste from fillet,, no matter how large the fish was or how long it has been frozen. When fish are fresh caught it is not necessary to be picky how much you trim, but after freezing, it is necessary to carefully trim fillets to keep that fresh taste. One of the best breading methods for walleye or perch for that matter is to
1 rinse fillets completely after trimming
2 coat with flour
3 Dip them in egg and milk mixture
4 Coat them with either Golden Dip or Cracker Meal breading

Just my input on this topic

[Boatnut]

I cut mine where the gills come together or stick a knife down in the gills till you get their heart or main blood vessel. Then I turn them upside down in a 5 gallon bucket , half filled with water for about 10-15 minutes, then throw them in the cooler. Change the water every so often.
A word of caution...if you plan on showing these fish up on a stage at say...a Walleye Central Outing, be careful not to allow the guts to fall out on stage! Very embarassing...been there /done that! and they won't let me forget it! :)
Mike(boatnut)

[Bottomfeeder]

Another great breading is Zatarans. A little spicy and great flavor. I buy it in large jars at Sams club.

[Sunshine]

Don't forget the Walleye Central batter. Tried it for the first time this spring and its great.

[BD]

Bookbinders Fish N' Seafood Breadcrumbs !!!

[Wenty]

For years now I've "zippered" my filets, but never knew that's what it was called. It definetly improves the taste of your frozen fish. I haven't found it necessary to do for fish that go right from the live well and right into the frying pan. Soaking your filets in cold water with a teaspoon of salt also helps draw out that fishy taste. Last thing, get a vacum packer. You'll never regret it.

[Tracy]

To zipper your fillets after skinning, simply lay them out flat skin side down and cut the fillet at the tail end 1.5-2" in on both sides of the lateral line. Pick the fillet up, and using both hands grasp the thick side of the fillet and the lateral line in your right hand and the belly side of the fillet in you left. Pull down with your left hand as if you were tearing a sheet of paper. The belly side is now done! Now grasp the lateral line in your left hand and repeat the process, just like unzipping your jeans!

I always zipper larger fish before freezing, but raely do i zipper fish under 17" prior to freezing.

Tracy

[milw mike]

to get rid of the strong fish taste after i thaw and trim i soak fish over nite in cold water with a little salt and a teaspon of white vinager.

[RANGER]

I'm with ETT on this. I cut off ALL of the discolored flesh BEFORE I freeze them including zippering them. I can't see putting fish in the freezer with all the STUFF that is BAD for you along with the fillets.

Before doing all of that I try to bleed the Walleye first by slitting their gills, when possible. I "club" them first. After they have bled I gut them and throw them on ice ASAP. It works great.

When I freeze them I place them in a freezer bag and cover the fillets with water beforehand. Evacuate ALL the air in the pack by pressing the bag on your chest and compressing until all is gone. IMHO


RANGER


"KEEP YOUR LINES WET, YOUR POWDER DRY and THE BEER COLD"

[hockeybum66]

Drakes, lemon-pepper and beer for the liquid. Make sure the oil is 375 degrees. use the leftover batter for some onion rings or zuchini fries.

[Tough Guy]

Mighty Lone Ranger know meat care. Tough Guy prepare same way. Tough Guy really like club em technique. What Lone Ranger use for club? Tough Guy have Louisville Slugger when little tuffies not in little league game. Little league coach always wonder why little tuffies bat smell fishy. Tough Guy always have 0-2 count in ninth.

[GetReel]

Lots of good advice. Zipper befor freezing. Bleed also for best taste. We use surgical sissors and cut through the gills on both sides.A sharp knife will work too. You will see the blood pumping out! First tie a stringer to the boat and double hook the fish to the stringer cut the gills over the side of the boat so blood does not get on the floor and hang you bleeding fish on the stringer over the side of the boat in the water for about 10 min. Most all blood will be in the lake and not in a bucket or live well to messup and clean later. Ice/ice and more ice.
Bleed one fish and not another and clean, You will see a marked improvement in quality. The bleed fish will be whiter and unbleed fish more yellow colored.

Chris