Limited Edition Collector Blades
How to Fillet a Walleye (Plus the Cheeks)
How do you fillet a walleye? Lay the fish on its side, cut behind the gill plate down to the backbone, turn the blade flat and run it along the backbone toward the tail, then cut around the rib cage, flip the fish and repeat. Skin each fillet by holding the tail end and sliding the blade between skin and meat. A thin, flexible fillet knife makes it far easier. Our pick is the Curved Fillet Knife 6", Gladiator Series, NSF Certified ($59), a 6" curved fillet knife in German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified that's easy to sharpen on the dock.
Walleye is one of the most popular freshwater fish to eat, and its mild, flaky fillets are worth taking time over. Here's the step-by-step process.
What you need
| Tool | Why |
|---|---|
| Fillet knife (6"–7") | Flexes along the bones |
| Flat board | A stable surface; a board that won't slide |
| Paper towel or glove | Grip on a slippery fish |
| Bowl of ice water | Keeps fillets cold and clean |
| Honing rod | A quick touch-up between fish |
Step by step
1. Make the first cut
Lay the walleye on its side with the back facing you. Cut just behind the gill plate and pectoral fin, angling slightly toward the head, down until you feel the backbone. Don't cut through it.
2. Run the backbone
Turn the blade flat, edge pointing toward the tail. Using long, smooth strokes, slide along the top of the backbone toward the tail. Keep the blade pressed lightly against the bones so you leave as little meat as possible.
3. Free the fillet
You'll feel the rib cage. Either cut around it, lifting the fillet off the ribs, or cut through the small rib bones and remove them later. Stop before the tail so the fillet stays attached, which gives you a handle for skinning, or cut it free.
4. Skin it
Lay the fillet skin side down. Grip the tail end with a paper towel, slide the blade between skin and meat at a slight downward angle, and push forward while pulling the skin back toward you.
5. Remove the rib bones and pin bones
If you cut through the ribs, slice them away in a thin strip. Run a finger down the center of the fillet to find any remaining small bones and cut a shallow V on each side to remove them.
6. Flip and repeat
Turn the fish over and repeat on the other side.
Don't skip the cheeks
Walleye cheeks are a small, tender piece of meat on each side of the head. Use the tip of the knife to cut a circle around the cheek, then scoop it out and peel off the skin.
Tips for clean fillets
- Keep fish cold until you fillet; cold flesh is firmer.
- Let the flex of the blade follow the bones rather than forcing it.
- Rinse fillets quickly in cold water, then pat dry.
- Rinse and dry your knife right after, especially near salt water.
More fish guides: how to fillet a trout, how to scale and gut a fish and fillet knives.
Our picks
Curved Fillet Knife 6", Gladiator Series, NSF Certified ($59). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A curved, flexible 6" fillet knife.
Honing Rod 10", Ceramic Coating ($79). Touch up the edge between fish.
FAQ
What knife is best for filleting walleye?
A thin, flexible 6" to 7" fillet knife. The Dalstrong Gladiator Series 6" Curved Fillet Knife ($59) flexes along the backbone and is easy to resharpen.
Do walleye have Y bones?
No. Walleye have rib bones and small pin bones that are removed when filleting.
Should you skin walleye fillets?
Most people do, especially for frying. Skin-on works for grilling.
What are walleye cheeks?
Small, tender pieces of meat on each side of the head, removed with the knife tip.
How do you keep walleye fillets fresh?
Keep them cold, rinse quickly, pat dry and refrigerate or freeze promptly.
