Wiktor Wise
Filleting walleye with an electric knife is a popular method among anglers due to its efficiency and precision. Electric knives are designed to make the process of filleting faster and easier. While most people use traditional straight-edge blades to fillet walleye, electric knives are particularly useful when cutting big fish or processing large numbers of walleye. Using an electric knife, anglers can quickly and effectively remove the fillets while minimising waste. Before filleting, it is important to bleed the fish to improve the quality of the fillet and ensure the meat is white and clean. Once the fish is bled, the hides and rib cages should be removed carefully to achieve perfectly clean fillets.
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What You'll Learn
Preparing your tools and workspace
Select the Right Electric Knife
Choose an electric knife that suits your needs. The Bubba Lithium-Ion Cordless Knife is a popular choice for filleting walleye due to its versatility, portability, and long battery life. This knife allows you to attach multiple blades for different cleaning applications, making it suitable for various fish species.
Gather the Necessary Tools
In addition to your electric knife, prepare other tools you will need during the filleting process. This includes a case with zip locks for storing the fillets, a stable cutting surface such as a fillet board or a clean, stable countertop, and possibly some scissors or shears for bleeding the fish.
Prepare the Fish
Before bringing the walleye to your workspace, it is recommended to bleed them out using scissors to ensure the meat remains white and clean. This step improves the quality of the fillet. Once the fish is bled, you can proceed to remove the hides and rib cages carefully.
Set Up Your Workspace
Choose a clean and stable surface to work on. Make sure you have enough space to manoeuvre the electric knife safely. It is also important to ensure your electric knife is charged and ready to use, and that you have a safe place to store the fillets once they are prepared.
Practice Safety Precautions
Filleting fish requires careful handling, so it is important to take the necessary safety precautions. This includes ensuring your electric knife is properly cleaned and maintained, wearing appropriate protective gear such as cut-resistant gloves, and being mindful of the sharp blades at all times. Always keep your workspace organised and free from clutter to prevent accidents.
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Making the first cut
To begin filleting a walleye with an electric knife, you must first secure the fish on a clean, stable surface. This is essential for both safety and precision. A fillet board or a sturdy countertop is ideal. Once the walleye is securely in place, you can make the first cut.
For this initial incision, you should position your knife just behind the gill plate and pectoral fin. Angle the knife slightly towards the head, and guide the blade along the contour of the fish. This first cut is crucial as it sets the path for the rest of the filleting process. Take your time and make sure the knife is at the right angle before proceeding.
The exact angle and depth of the first cut will depend on the size of your walleye. As a general rule, you want to cut just deep enough to reach the backbone. This initial incision should be diagonal, running from the gill plate towards the centre of the fish.
It is important to use a smooth and controlled motion for this first cut. A steady hand will help you achieve a clean, precise fillet. Take your time and adjust your grip or the position of the fish if needed. Remember, the electric knife is a powerful tool, so a gentle touch is all that's needed.
With the first cut complete, you can now use the electric knife to separate the fillet from the body. The blade will easily glide along the backbone, and you can follow the natural contour of the fish to remove the fillet with minimal waste.
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Removing bones and ribs
When it comes to removing the bones and ribs from a walleye with an electric knife, there are several techniques to consider. Firstly, it is important to secure the walleye on a clean, stable surface, such as a fillet board or a countertop. This step ensures safety and precision during the filleting process. Once the fish is securely positioned, make an incision just behind the gill plate and pectoral fin, angling the knife slightly towards the head. This initial cut should guide your knife along the contour of the fish.
At this point, you can utilise the power of the electric knife to efficiently remove the ribs and bones. One method is to turn the knife and run it along the backbone, down to the tail. With an electric knife, you can cut right through the ribs, saving time and effort compared to using a standard knife. You can then flip the fillet over and peel it off from the edge, ensuring that all bones are removed.
Another technique involves making a diagonal cut from the gill plate towards the head, all the way to the centre of the fish, until you reach the backbone. This cut allows you to access the ribs more directly. You can then turn the knife and run it along the backbone, cutting through the ribs as you go. Once you've cut through the pin bones, follow the edge down, removing the bones and ribs as you go.
It's important to take your time and feel for any remaining bones with your fingers. This step ensures that your fillet is perfectly clean and ready for cooking or transportation. Remember, with practice, you'll be able to master these techniques and achieve clean, precise fillets every time.
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Filleting the meat from the skin
To begin filleting the meat from the skin, start by securing the walleye on a clean, stable cutting surface. This could be a fillet board or a countertop. Ensuring a stable surface is important for safety and precision. Once the walleye is positioned securely, make an incision just behind the gill plate and pectoral fin. Angle 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 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. The electric knife allows you to cut right through the ribs, saving time and effort compared to using a standard knife.
Finally, flip the fillet over and peel it off from the edge to separate the meat from the skin. You can then repeat the process on the other side. With an electric knife, you can quickly and effectively remove the fillets, minimising waste and maximising precision.
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Storing the fillets
Storing your walleye fillets properly is crucial to ensure their freshness and quality. Here are some detailed instructions for storing your fillets:
Refrigeration
If you plan on consuming the fillets within a few days, refrigeration is a suitable option. Place the fillets in an airtight container or wrap them tightly in plastic wrap or aluminium foil. Ensure they are stored in the coldest part of the refrigerator, usually the back of the bottom shelf. Consume the fillets within 2-3 days and ensure they are thoroughly cooked before eating.
Freezing
For longer-term storage, freezing is recommended. Wrap the fillets individually in plastic wrap or freezer paper, ensuring they are tightly sealed. Place them in a freezer bag or airtight container to prevent freezer burn. Properly wrapped fillets can be stored in the freezer for up to 3 months.
Thawing Frozen Fillets
When you're ready to cook the frozen fillets, it's important to thaw them safely. The recommended method is to transfer the frozen fillets to the refrigerator overnight. Alternatively, you can place them in a sealed bag and submerge them in cold water, changing the water every 30 minutes until they are thawed. Do not refreeze raw walleye fillets after thawing.
Storage Temperature
Maintain the appropriate storage temperature to preserve the quality of your fillets. Refrigerated fillets should be stored at a temperature of 4°C (39°F) or below. For freezing, ensure your freezer temperature is set to 0°F (-18°C).
Storing Cooked Fillets
If you have cooked the fillets and want to store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat thoroughly before consuming.
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Frequently asked questions
Electric knives are faster and more efficient than traditional straight-edge blades, especially when dealing with large fish or a big batch of walleye. They also allow for precision and minimise waste.
The Bubba Lithium Ion Cordless knife is a popular choice as it can be taken anywhere and has a long battery life. It also has multiple blades for different cleaning applications.
Secure the walleye on a clean, stable cutting surface, such as a fillet board or a countertop. This is crucial for safety and precision.
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.
Once you've cut through the pin bones, you can pull the ribs out. Then, run your fingers along the fillet to check for any remaining bones.
