Few more tips you won’t find on the Food Network! ‘Cuz:
First one starts with making the right cut while you’re still on the water:
1. Bleed ’em out.
Bleeding fish is nothing new, but it’s something many still aren’t exactly sure how to do. Here’s Joel Nelson breaking down the process step-by-step. Check the color difference between the two fillets!
2. “Zippering” fillets.
Removing the bloodline, mud vein, lateral line…whatever you wanna call it…is easier than you’d think, and can take out the fishiest tasting part of the meat:
Now how ’bout a couple of tasty cuts you might be missing…
3. Walleyes have wings?
Do up some “walleye wings” at your next fish fry to really turn some heads:
4. Don’t forget the cheek chunks!
Pan-fried “walleye cheeks” sorta remind me of scallops. I know a few fish-heads that refuse to share these with guests lol. The chunks will dang near pop out on their own if you know where to poke your knife: