Walleye is one of Manitoba’s most sought-after game fish, and knowing how to fillet one properly ensures you get the most out of your catch. In this simple guide, we walk you through the steps to cleanly and safely fillet a walleye, with tips on removing the ribs, cheeks, and even leaving an identification patch for transport.
Whether you’re new to fishing or just need a refresher, follow these steps to get a perfect, boneless fillet every time.
🎣 Step 1: Initial Cut
Start by placing the fish on a flat surface.
Make your first cut behind the pectoral fins, and slice down toward the belly — all the way to the anal fins. For scaled fish like walleye or perch, it can be difficult to cut straight through the scales, so it helps to get under them with your knife first.
🔪 Step 2: Fillet Along the Spine
Turn your knife blade and run it along the spine of the fish. This takes some practice, but the goal is to keep the blade tight against the bones to maximize the meat you remove. Once the fillet is free, flip the fish over and repeat on the other side.
🛑 Safety Tip: Always cut away from yourself to avoid injury.
🐟 Step 3: Optional Cuts – Wings and Cheeks
On larger walleye, consider removing the pectoral fins (commonly called “walleye wings”) and the cheeks. These are both excellent cuts and should not go to waste.
🦴 Step 4: Removing the Ribs – Two Methods
After the fillet is removed, you’ll notice the rib bones still attached. There are two common ways to remove them:
Method 1 – Traditional Knife Work
- Start from the top of the ribs and gently cut under the pin bones.
- Carefully follow the rib cage contour with your knife.
- Try to stay as close to the ribs as possible to avoid losing meat.
- Finish the cut and discard the ribs.
Method 2 – Flip-and-Flex
- Flip the fillet over, grabbing the front corner.
- Flex the ribs up while slicing underneath them.
- This method allows you to “peel” the rib section away cleanly.
🦴 Step 5: Remove the Pin Bones
There is a line of pin bones running about two-thirds the way up the fillet. Make two cuts along each side of the pin bone line and remove the strip completely.
🧼 Step 6: Skinning the Fillet
If you’re transporting the fillet, regulations require leaving about 1 inch of skin attached for identification.
- Place the fillet on the edge of your cutting surface.
- Insert your knife between the meat and skin, keeping it flat.
- Use a back-and-forth motion while pulling the skin gently.
- Before reaching the end, turn your knife upward and slice through the skin, leaving a small patch attached.
✅ Final Product: A Clean, Boneless Walleye Fillet
You should now have:
- Two boneless fillets
- Optional cheeks and wings
- All bones and waste separated
This method ensures minimal waste and clean, delicious meat ready for your next fish fry.
📽️ Watch the Full Video
For a visual walkthrough of this process, check out our instructional video:
👉 https://www.youtube.com/watch?v=PCuYViGjTIM
🐾 Learn More Outdoor Skills
At the Manitoba Wildlife Federation, we’re proud to promote sustainable harvesting and outdoor education. Stay tuned for more tips, tutorials, and conservation resources.
