The "zipper method" of cleaning walleyes is something that I learned a few years ago. If you want to be certain that there are no bones in your fillet, this is the way to go. Start by removing the fillet and skin as you normally do. Next, make a small slit on each side of the Y-bones, as shown here (on the tail end of the fillet). Then, grab hold of the center strip (bones) with one hand and pull straight down, parallel with the strip of bones on each side.
After you've pulled the "zipper" on each side of the Y-bones, you will be left with two boneless pieces of meat, as shown here. The strip of Y-bones shown in the center is actually much narrower than it appears, as the strip would not stand up on end for the photo. This works best on walleyes that are at least 14" in length.
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