The next step in cleaning your fish will be to take out the rib cage. By placing your knife along one of the edges of the rib cage you can make a 1-inch cut, depending on the size of your walleye. Larger walleye fish will have significantly larger skeletons so be sure to make your cuts according to their size. By keeping your knife close to the rib cage of the walleye, you don't run the risk of cutting into the fillet meat. Now go along the opposite side of the ribcage of the walleye and make a significantly smaller cut, approximately 1/8 of an inch of the entire length. This will enable you to grab the ribcage and rip it out quite easily.

Removing the skin of the walleye may have to wait depending on where you are fishing and if you are crossing over any US/Canadian borders. If you do not have to worry about species identification, you can remove the skin from your fillets by placing the fillet skin side down and grabbing the tail in one hand. Cut down to the skin and then turn the knife at an angle so that it is practically scraping the skin off the fillet as you move down towards the bulk of the meat.

Depending on how old or where you catch your walleye, there could be a section of small bones that need to be removed. This can be done by feeling them with your fingers about half way up the fillet. You can cut on either side of these bones in order to remove them entirely. Be sure to wash your fillets in clean water and prepare as you wish.

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