Beatrice Lang
Filleting walleye can be a time-consuming task, but using an electric knife can make the process much more efficient. Electric knives are designed to make filleting easier and faster, and they are especially useful for larger fish or when dealing with a big batch. The Bubba Lithium-Ion Cordless Fillet Knife is a popular choice for filleting walleye as it allows you to attach multiple blades for different cleaning applications. With practice, you'll be able to fillet a couple of walleyes in a matter of minutes.
| Characteristics | Values |
|---|---|
| Electric knife | Bubba Lithium Ion Cordless knife |
| Type of fish | Walleye |
| Knife characteristics | Cordless, long battery life, multiple blades |
| Filleting technique | Start at the gill plate, cut diagonally towards the head, follow the backbone, cut through ribs, repeat on other side, remove pin bones |
| Benefits | Faster, more efficient, precise, easier, less waste |
| Before filleting | Bleed the fish, remove hides and rib cages |
| During filleting | Keep the fish close to you, maintain a stable surface |
| After filleting | Leave a portion of the skin on for transportation, remove it once you're home |
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What You'll Learn
Using a traditional knife vs. an electric knife
Filleting walleye with a traditional knife is a more meticulous process that requires careful handling to preserve the quality of the fish. It is important to secure the walleye on a clean, stable surface to ensure safety and precision during the filleting process. The traditional knife allows for a more controlled incision angle, which can help guide the cut along the contour of the fish. This can result in minimal waste and maximum meat retention. However, it may be more time-consuming, especially when dealing with larger fish or multiple walleyes.
On the other hand, an electric knife can greatly improve efficiency when filleting walleye, making the process faster and easier. Electric knives are particularly advantageous when dealing with larger fish or when processing multiple walleyes. They can easily cut through the ribs of the fish, eliminating the need to go around them as with a traditional knife. This saves time and effort. Additionally, electric knives allow for smooth and precise cuts along the backbone, separating the fillet from the body efficiently.
When using a traditional knife, it is essential to focus on precision and achieving the best results. This may involve taking the time to perfect the technique and ensuring clean cuts close to the bones to maximize meat retention and minimize waste. Traditional knives offer a greater degree of control and precision, especially when filleting larger fish or those weighing more than 2 to 3 pounds. They are preferred by some anglers due to the satisfaction of producing a nice fillet and the ability to be meticulous.
In contrast, electric knives offer speed and convenience. Once users become familiar with electric knives, they can fillet multiple walleyes in a matter of minutes. The Bubba Lithium Ion Cordless knife, for example, offers the advantage of multiple attachable blades for different fish species and is portable with a long battery life. However, electric knives may have a learning curve for those unfamiliar with filleting fish. They may also require additional steps, such as using a traditional knife to remove rib bones to minimize waste.
Ultimately, the choice between a traditional knife and an electric knife depends on personal preference, the number of fish being cleaned, and their size. Both options have their advantages, and some anglers choose to use both styles depending on the situation. Traditional knives offer precision and control, while electric knives provide speed and convenience. The ideal approach may be to have both types of knives available to suit different filleting needs.
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Choosing the right electric knife
Filleting walleye with an electric knife can be a much quicker and more efficient process than using a standard fillet knife. Electric knives allow you to cut right through the ribs, rather than having to work around them. This saves a lot of time.
When choosing an electric knife, consider the size of the fish you will be filleting. For larger fish, a longer blade is needed. For panfish and small bass, a 5 to 7-inch blade is suitable, while for bigger freshwater species like walleye, salmon, catfish and striper, an 8 to 12-inch blade is more appropriate.
Flexibility is another important factor. You want a knife that is flexible enough to make precise cuts along bones and around rib cages, but sturdy enough to cut through tougher fish, skin and scales. For bigger, tougher-hide fish, a less flexible knife is required, whereas for smaller, thinner-skinned fish, a more flexible blade is preferable.
There are a variety of electric knives on the market that are suitable for filleting walleye. The Bubba Lithium-Ion Cordless Fillet Knife is a quiet-operating knife with a long battery life. However, it has a slower oscillation speed, meaning you have to push the blade through the fish more slowly. The upgraded PRO Kit has a faster speed and stronger gears, but it is also $50 more expensive. The Rapala R12 Heavy Duty Lithium Fillet Knife is another option, which has a long runtime on a single charge. The Mr. Crappie Slab-O-Matic is a corded electric knife with an 8-inch full cutting blade and a 4 1/2-inch rib bones blade. It is powerful and cuts through fish quickly and easily, but it is a little louder than some other electric knives.
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Preparing the walleye
Once the fish has been bled, it is time to remove the hides and rib cages. This step requires careful handling to preserve the delicate flesh of the walleye. Anglers typically secure the walleye on a clean, stable surface, such as a fillet board or a countertop, to ensure safety and precision during the filleting process.
The next step is to make an initial incision just behind the gill plate and pectoral fin, angling the knife slightly towards the head. This guides the cut along the contour of the fish, allowing the electric knife to glide smoothly along the backbone. With the electric knife, you can effortlessly separate the fillet from the body with precise cuts.
When using an electric knife, it is important to maintain the right angle and position of the fish. Keep the fish close to you and the edge of the cutting surface to ensure that your knife follows the desired path. This will help you avoid losing any meat along the back of the fish.
Additionally, when filleting, you can leave a portion of the skin on for transportation purposes, as required by some states. Once you arrive home, you can easily remove the skin with a knife, completing the preparation of your walleye fillets.
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Removing the skin
- Start by bleeding the fish. This step improves the quality of the fillet, ensuring that the meat is white and clean.
- Remove the hides. This step can be done by making a diagonal cut from the gill plate towards the head and then following the backbone down to the tail.
- Flip the fillet over and put your knife at the edge to peel off the fillet easily.
- Remove the rib cages. With an electric knife, you can cut right through the ribs, saving time and minimizing waste.
- Cut out the rib bones and pin bones.
- Finally, fillet the meat off the skin. This can be done with an electric knife, carefully following the edge of the skin to ensure all meat is removed.
By taking your time and using an electric knife, you can efficiently and precisely remove the skin of a walleye, resulting in clean and usable fillets.
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Achieving the perfect fillets
Filleting walleye with an electric knife is a fast and effective way to clean multiple fish. Using an electric knife can greatly improve your efficiency and precision when cleaning walleye. These knives are designed to make the process easier and faster. Once you get used to the technique, you will be able to fillet the fish with precision and speed, achieving perfect fillets every time.
To begin, secure the walleye on a clean, stable cutting surface, preferably a fillet board or a stable countertop. Ensuring a stable surface is essential for safety and precision during the filleting process. Make sure your electric knife is turned on and ready to go.
Once the walleye is positioned securely, make an incision just behind the gill plate and pectoral fin, angling the knife slightly towards the head to guide the cut along the contour of the fish. With the initial incision made, the electric knife can easily glide along the backbone, separating the fillet from the body with smooth, precise cuts. You can then turn the knife and run it along the backbone and down to the tail. With an electric knife, you can cut right through the ribs, saving a lot of time.
When you're almost done with the filleting process, leave a portion of the skin on for transportation purposes. This is required by some states and allows for easier inspection if you get checked on the way home. Once you're home, you can easily remove the skin with a knife. Remember to take your time and focus on getting the best results, rather than rushing through the process.
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Frequently asked questions
Electric knives are designed to make the process of filleting fish easier and faster. They are especially useful for larger fish or when dealing with a big batch.
The Bubba Lithium Ion Cordless Fillet Knife is a popular choice for filleting walleye. It allows you to attach multiple blades for different cleaning applications.
Before bringing the walleye inside, it’s a good idea to bleed them out. This can be done by using a pair of Bubba scissors to cut them in a specific spot.
You can remove the skin with a knife once you are home. Run your fingers towards the tail to feel for the pin bones and cut through to remove the skin. Check the top and bottom sides to ensure there are no bones remaining.
Filleting walleye can be time-consuming, so remember to take your time and focus on getting the best results. With practice, you will be able to fillet multiple walleye in a matter of minutes.
