I don’t know if everyone knows this (I didn’t until I tried it at LOW this year) on the smaller walleyes you don’t have to cut out that little row of bones. They soften right up when you deep fry them…Does anyone know what size is the biggest you can do this?? The biggest one we tried it on was a 16in I believe. Also will they soften up when you bake them??
As easy is it is to take them out why not just take em out?
after you have your fillet deboned and skin off make a cut on each side of the vertical line on the tail end of fillet. grab and pull they pull right out like a zipper…
most people dont know how to do this but give it a try you will be amazed if you have never done it before..
I always take them out unless I’m cutting little saugers.
I just fillet like normal then when I go to cook them I run the knife down that row and split it into two halves, removing the middle section with all the bones.
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I have always just ate em and had no problem, although that stated I rarely keep anything over 16″. That was till a week a ago I still have a bone in my gum right next to my tooth wayyyy back in mouth I just can’t get to. Luckily hasn’t infected or been annoying at all just can feel it with tongue, so from now on will be removing that middle section as well.
Ouch man. Go get that sucker with some tweezers!
theGun, could you elaborate on that technique further? are the cuts on the in side of the fillet or the skin side? do you cut all the way through the fillet? straight cut or angle the blade? thanks,Pout
I always remove these bones (zip right out as mentioned above). This where the a fish stores the items one does not want, Mercury, strong fishy taste (larger fish) etc. Once I learned how to do it, it has become automatic for me and my fishing partners! 
Right in the middle of the fillet there is a section of bone that runs parallel. Make a V cut on the outsides of this section. Then take your fingernail and scoop the section out of the fillet. Its actually really easy and well worth it. If that doesnt help im sure there are plenty of youtube videos. Gl
jigginrake, i understand your method but bigGuns post says to just cut at the tail end and pull, thats what threw me off. cutting along the entire lateral line makes sense, but just cutting at the tail sounds like a far better way if it works! pout
Ive tried something similar to just cutting at the tail end and pulling but most of the time it breaks off when i pull. Im most likely doing something wrong though. Ill give it a few more trys next time.
oK after you have fillet deboned and skin removed lay fillet skin side up… Make a cut 2 cuts about a 1/4 inch long above and below the mud line that runs the length of fish.. hold down against table the good meat and grab the mudline.. pull and all the dark vertical line along with the crunchies will pull right out.. take all of about 10 seconds per fish.. (this is of course after you have done a few and figure out what angle to pull and how much to cut..
I learned this from an old timer up in canada years ago.. been rule of mine ever since!>
cut all the way threw!!!!
Must have been the same ole guy I learned from. It’s easy to do plus your fillets don’t curl up when cooking.
I’ve been unzipping my walleye fillets for several years now. It’s just a habbit. I’ve had fish at friends and you know pretty quick if the don’t do it. 
It works on other species as well. That strip has a heavy blood line in fish like white bass and catfish. It deffinatly improves taste in fish like that.
Another thing I started doing several years back is bleeding my fish out before cleaning them. I keep a small pair of sissors in the boat and just before the boat ride in at the end of the day I cut their gills on both sides. They bleed out rather quickly and the difference it makes is unbelievable. Not only is the meat as white as can be but the fish is also dead so you don’t have a chance of him making the big flop when getting ready to fillet them. I can remember getting cut by a gill plate when they flopped at the wrong time. 
Since bleeding them out, it’s never happened. Another bonus of bleeding out your fish is that it’s much cleaner when you fillet them. This is really nice during the time of year when fish cleaning stations might be closed and you have to clean them at home in the kitchen. I also think it improves the taste. (Not that walleye really need an improved taste.)
Bleeding and zipping definitely improve the taste of fillets!
how are you bleeding them?
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how are you bleeding them?
Slice the gills (or rip them with your fingers) and toss the fish on the ice. That’s the way my buddy does bass when he keeps them through the ice. Just don’t do it in your favorite spot, leaves one hell of a blood pool.
Yep, what BBK said, I carry a snips in the boat.
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