5 Easy Steps to Clean Walleye

Image of a walleye being cleaned
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Cleaning walleye is essential for preparing this delicious fish for cooking. Proper cleaning methods ensure the removal of scales, guts, and other unwanted parts while preserving the delicate flesh. Whether you caught your walleye fresh from the water or purchased it from a market, following the steps outlined in this article will provide you with a clean and ready-to-cook fish. By understanding the anatomy of the walleye and using the appropriate tools, you can efficiently clean and prepare your walleye fillets for a variety of culinary creations.

Begin by gathering necessary tools for the task. In addition to a sharp filleting knife, you will need a pair of kitchen shears or sharp scissors, a cutting board, and a bowl for collecting bones and scraps. Start by rinsing the walleye under cold water to remove any dirt or debris from the surface. Place the fish on the cutting board and make a shallow cut along the belly, from the anal fin to the gills. Using the kitchen shears or scissors, carefully cut along the backbone, working from the tail towards the head. Once you reach the head, carefully cut around the gills and remove the head and entrails. Rinse the body cavity and discard the guts.

Next, remove the scales by holding the walleye by the tail and gently scraping the scales away from the body with the back of a knife or a scaler. Rinse the fish again to remove any remaining scales. To fillet the walleye, place it on the cutting board and make a shallow cut along the dorsal fin, from the head to the tail. Carefully cut along the rib bones, keeping the knife close to the bones to avoid wasting meat. Once you reach the belly, turn the knife and cut along the bellybone, separating the fillet from the body. Repeat this process on the other side of the fish to produce two fillets. Remove any remaining pin bones with tweezers or a pair of needle-nose pliers.

Removing the Organs

Removing the organs from a walleye is a crucial step in preparing it for cooking. Follow these steps to ensure cleanliness and preserve the fish’s flavor.

1. Create an Incision

Using a sharp knife, make an incision along the belly of the walleye, from the anus to just below the gills.

2. Remove the Guts

Gently pull out the entire digestive tract, including the intestines, stomach, and liver. Discard these organs.

3. Cut the Gills

Use scissors to cut the gills away from the fish’s head. This step helps remove any remaining bitterness from the gills.

4. Rinse the Cavity

Rinse the inside of the walleye’s cavity thoroughly with cold water to remove any remaining blood or debris.

5. Clean the Kidney

Locate the dark-colored kidney along the spine, just above the rib cage. Carefully cut it out and discard it. This step is crucial because the kidney can give the fish a strong, unpleasant taste if not removed properly.

Kidney Removal Technique:
Method 1: Slide a small, sharp knife along the spine to loosen the kidney. Gently pull it out with tweezers.
Method 2: Insert a spoon into the incision and gently scoop out the kidney. Be careful not to damage the surrounding flesh.

Cleaning the Fillet

After you have removed the head, tail, and fins, it is time to clean the fillet. This is the most important step in the process, as it will remove any bacteria or parasites that may be present. To clean the fillet, you will need a sharp knife and a cutting board.

Place the fillet on the cutting board and use the knife to make a shallow cut along the backbone. Be careful not to cut all the way through the fillet.

Once you have made the cut, use your fingers to gently pull the backbone away from the fillet.

The backbone should come away easily, but if it does not, use the knife to carefully cut it away.

Once the backbone has been removed, use the knife to cut away any remaining ribs or bones.

Finally, rinse the fillet under cold water and pat it dry with a paper towel.

The fillet is now clean and ready to be cooked.

Removing the pin bones

Pin bones are small, sharp bones that can be found in the flesh of walleye. These bones can be a choking hazard, so it is important to remove them before cooking the fish.

To remove the pin bones, use a pair of needle-nose pliers. Gently grasp the pin bone with the pliers and pull it out of the flesh.

Repeat this process until all of the pin bones have been removed.

The following table provides a summary of the steps involved in cleaning a walleye fillet:

Step	Description
1	Remove the head, tail, and fins.
2	Make a shallow cut along the backbone.
3	Pull the backbone away from the fillet.
4	Cut away any remaining ribs or bones.
5	Rinse the fillet under cold water and pat it dry with a paper towel.
6	Remove the pin bones using a pair of needle-nose pliers.

Rinsing and Drying the Fish

Step 7: Rinsing the Fish

Once the fish is gutted and filleted, it’s crucial to rinse it thoroughly to remove any remaining blood, scales, or debris.

Rinse the Inside of the Fish:

Hold the fish head down and place it under a cold running stream of water.
Use your fingers to gently run along the interior of the fish, removing any remaining viscera or blood clots.

Rinse the Exterior of the Fish:

Turn the fish over and hold it by the tail.
Rinse the fish from head to tail, using your fingers to remove any scales or debris.

Step 8: Drying the Fish

After rinsing the fish, it’s important to dry it thoroughly to prevent bacteria growth.

Using Paper Towels:

Lay the fish on a clean paper towel-lined surface.
Pat the fish dry with another clean paper towel, pressing gently to absorb excess moisture.

Using a Salad Spinner:

Place the fish fillets in a salad spinner lined with paper towels.
Spin the fish fillets to remove as much moisture as possible.

Air Drying:

Hang the fish fillets on a wire rack or clothesline.
Allow the fish to air dry for several hours or overnight.

Deboning the Walleye

Deboning a walleye can be a tricky task, but with a little practice, you’ll be a pro in no time. Here are step-by-step instructions on how to do it:

Remove the head and tail from the walleye. You can do this with a sharp knife or kitchen shears.
Make a shallow incision along the backbone of the walleye. Be careful not to cut all the way through the flesh.
Insert your knife into the incision and carefully cut along the backbone, separating the flesh from the bone.
Once you reach the tail, carefully remove the bone from the flesh.
Repeat this process on the other side of the walleye.
Once both sides are deboned, remove any remaining bones or cartilage from the flesh.
Rinse the deboned walleye fillets under cold water and pat them dry.

The walleye fillets are now ready to be cooked.

**Tips for Deboning Walleye**

Use a sharp knife. A dull knife will make the task more difficult and could result in you cutting yourself.
Be patient. Deboning a walleye takes time and practice. Don’t get discouraged if you don’t get it right the first time.

If you’re having trouble, you can ask a fishmonger to debone the walleye for you.

Tool	Description
Sharp knife	A sharp knife is essential for deboning a walleye. A dull knife will make the task more difficult and could result in you cutting yourself.
Kitchen shears	Kitchen shears can be used to remove the head and tail from the walleye.
Fishmonger	If you’re having trouble deboning a walleye, you can ask a fishmonger to do it for you.

Equipment

You will need the following equipment to clean walleye:

Sharp fillet knife
Cutting board
Clean towels or paper towels
Ice (optional)

Step-by-Step Instructions

1. Remove the scales

Use the back of a knife or a fish scaler to remove the scales from the walleye, working from the tail towards the head.

2. Cut behind the gills

Locate the gills and make a cut behind them, taking care not to cut into the gills themselves.

3. Insert the knife and fillet

Insert the fillet knife into the cut behind the gills and run it along the backbone, keeping the knife close to the bones to remove as much meat as possible.

4. Turn the fish and repeat

Flip the fish over and repeat the filleting process on the other side.

5. Remove the rib bones

Use the tip of the fillet knife to remove any remaining rib bones from the fillets.

6. Trim the fillets

Use a sharp knife to trim any excess skin or fat from the fillets.

7. Score the skin (optional)

For a crispier skin when cooking, score the skin side of the fillets with a sharp knife, making shallow cuts about 1/4 inch apart.

8. Rinse and pat dry

Rinse the fillets with cold water and pat them dry with clean towels or paper towels.

9.

Filleting Tips

– Keep your knife sharp. A dull knife will make the filleting process more difficult and can result in tearing the fillets.
– Hold the fish firmly with one hand while filleting with the other. This will help prevent the fish from moving around and making mistakes.
– Cut along the backbone as close to the bones as possible to minimize waste.
– If you are having trouble getting the fillets off the bones, try using a spoon to gently scrape the meat away.
– Rinse the fillets thoroughly with cold water to remove any remaining scales or blood.
– Pat the fillets dry with clean towels or paper towels before storing or cooking them.

Storage and Preservation

Refrigeration

Fresh walleye can be stored in the refrigerator for up to 2 days. Place the fish in a covered container or wrap it tightly in plastic wrap. Ensure the temperature is kept at or below 40°F (4°C) throughout the storage period.

Freezing

For longer storage, freeze the walleye. Clean and fillet the fish, then wrap the fillets individually in plastic wrap or vacuum-seal them in freezer bags. Freeze at 0°F (-18°C) or below for up to 6 months.

Thawing

To thaw frozen walleye, place it in the refrigerator overnight or under cold running water for several hours. Do not thaw at room temperature, as this can promote bacterial growth.

Smoking

Smoking is a traditional method of preserving walleye. It extends the shelf life of the fish and imparts a unique flavor. For hot smoking, smoke the fish at 120-180°F (49-82°C) for several hours, or for cold smoking, smoke at 70-90°F (21-32°C) for 1-2 days.

Pickling

Pickling is another method of preserving walleye. The fish is cured in a brine solution for several days or weeks, then stored in vinegar or oil. Pickling adds a sour or sweet-and-sour flavor to the fish.

Curing

Curing involves dry-salting the walleye or immersing it in a salt solution. This method helps preserve the fish by drawing out moisture and inhibiting bacterial growth. Cured walleye can be stored for several months in a cool, dry place.

Jerky

Walleye jerky is a popular snack made by thinly slicing the fish, seasoning it, and drying it in a dehydrator or oven. Jerky can be stored for several months in an airtight container.

Vacuum Sealing

Vacuum sealing is a modern method of preserving walleye. The fish is placed in a vacuum-sealed bag and all air is removed. This method helps prevent freezer burn and extends the shelf life of the fish.

Storage Method	Shelf Life
Refrigeration	2 days
Freezing	6 months
Smoking	Several weeks
Pickling	Several months
Curing	Several months
Jerky	Several months
Vacuum Sealing	Up to 1 year

How to Clean Walleye

Cleaning walleye is a relatively simple process, but it’s important to do it correctly to ensure that the fish is properly cleaned and safe to eat. Here are the steps on how to clean a walleye:

Rinse the fish. Rinse the fish under cold water to remove any dirt or debris.
Remove the scales. Use a sharp knife to scrape the scales off the fish, working from the tail to the head. Be careful not to cut yourself.
Cut off the head. Use a sharp knife to cut off the head of the fish. Be careful not to cut yourself.
Remove the entrails. Cut open the belly of the fish and remove the entrails. Be careful not to cut the gallbladder, as this will make the fish bitter.
Rinse the fish again. Rinse the fish under cold water to remove any remaining entrails or blood.
Fillet the fish. Use a sharp knife to fillet the fish. To do this, make a cut along the backbone of the fish, starting at the head and working towards the tail. Then, use your knife to cut the flesh away from the bones. Be careful not to cut yourself.
Remove the skin. If desired, you can remove the skin from the fillets. To do this, simply use your knife to cut the skin away from the flesh.
Rinse the fillets again. Rinse the fillets under cold water to remove any remaining scales or debris.
Pat the fillets dry. Pat the fillets dry with a paper towel.
Cook the fillets. The fillets are now ready to be cooked. You can fry them, bake them, or grill them.