Great being able to harvest a little more meat with your method. Works fantastic even on the smaller walleyes n it makes me feel like I'm not wasting anything. God bless and thanks a lot!!
I've always took forever trying to cut under the ribs to maximize the meat. This way definitely looks faster & easier, so I can't wait to try it come May...Thx for the tip.
I've been doing very similar with the exception. I slab it and skin it. Then straight down from the inside rather than the outside. Then scoop out the rib meat. Then get the chin and cheeks. Basically the same way. 👍
Looks interesting for sure. I think I would tweak the method a bit and get the ribs off, then take out the pin bones. Seems to waste a bit of fillet. How deep are you going for the walleye with the spear? I have never spearfished, but sounds like a fun experience.
Yes, I have tweaked the method a bit for less waste! We have gone to 30-35ft but most of the fish hangout around 10-15. We will be posting Spearfishing videos very soon! Cheers 🤟
There are many videos about filleting walleyes. I try to cherry pic the best of all of them and put them together. Do you do boneless pike ? If so, show us. BUT... get a better knife.
In Saskatchewan we do not Fillay, we Fillet. We pronounce the word the way it is written. Don't come to a Saskatchewan filleting shack and start talking about Fillaying. There will no doubt be a big Saskatchewan farm boy that will be more than happy to teach you the proper pronunciation.
@@davidclements2063 Oh no, a Canadian farm "boy" is gonna get me good. Maybe I could take him out to a restaurant for a fill let mignon and then to the bal let to watch some dancers.
Cheeks and bottom fins under gills a.k.a butterfly fins once deep fried , use a custom sharp spoon to scoop out cheeks, good to serve as apetitizer
Great being able to harvest a little more meat with your method. Works fantastic even on the smaller walleyes n it makes me feel like I'm not wasting anything. God bless and thanks a lot!!
No problem 😊 happy to help! Thanks for watching too 👍
Nice job! Quick and easy. Good for beginners. Thanks for sharing.
Thanks for watching 🍻
Thank god for you fellas and the wolf trapping. I applaud your efforts..
Thank you 👍
I've always took forever trying to cut under the ribs to maximize the meat. This way definitely looks faster & easier, so I can't wait to try it come May...Thx for the tip.
Awesome 😎 Hopefully it helps. Thanks for watching 🍻
Walleye are great eating! Love em 😋
Thanks for the vid, does this method address the pin bones?
Yes the fillet is completely boneless 👍
Great method. Thanks.
I've been doing very similar with the exception.
I slab it and skin it.
Then straight down from the inside rather than the outside.
Then scoop out the rib meat.
Then get the chin and cheeks.
Basically the same way. 👍
Yes I forgot the wings I’m not a big fan of the cheeks 👍
Nice trick!
Cheeks!
Interesting
will give it a shot!
Not much left i prefer the zipper method
Great video i like that method. What about the cheeks and the lower wing/chips? Yummy, cant forget those
Now, is there no Y-bones to worry about like in a Jackfish?
Yes there is Y bones but they are vertical and not curved like in pike. This method removes them with the ribs 👍
Looks interesting for sure. I think I would tweak the method a bit and get the ribs off, then take out the pin bones. Seems to waste a bit of fillet. How deep are you going for the walleye with the spear? I have never spearfished, but sounds like a fun experience.
Yes, I have tweaked the method a bit for less waste! We have gone to 30-35ft but most of the fish hangout around 10-15. We will be posting Spearfishing videos very soon! Cheers 🤟
The prospect of watching a fellow fisherman from Saskatchewan do something they love just got you a subscription!
Eh. I’ll continue to leave the ribs with the carcass and zipper for the pin bones. Keep trying, you’ll get it 😃😃
There are many videos about filleting walleyes. I try to cherry pic the best of all of them and put them together. Do you do boneless pike ? If so, show us. BUT... get a better knife.
I will never get to catch enough fish to become proficient in this technique.
The guys on lake Erie do it a different, we peel the mudvain and pinbones off the backstrap.
Fil Lay
In Saskatchewan we do not Fillay, we Fillet. We pronounce the word the way it is written. Don't come to a Saskatchewan filleting shack and start talking about Fillaying. There will no doubt be a big Saskatchewan farm boy that will be more than happy to teach you the proper pronunciation.
@@davidclements2063 Oh no, a Canadian farm "boy" is gonna get me good. Maybe I could take him out to a restaurant for a fill let mignon and then to the bal let to watch some dancers.
My dad would say "you're wasting a lot of meat"
You might want to check how I do it.
Fill-its))
What’s is a fill-it?
Not sure what’s it’s is?
You go around the ribs instead of cutting through them. Then zipper the fillet to remove the pin bones. Time to rethink your technique.
U just cut through all them rib bones when slabbing but your worried about the little pin bones lol. Doesn’t make any sense
Not a new method, I've been doing it that way for over 30 years.
New to me and definitely appreciated
might be fast but lots of waste
So not new. My grandfather has been doing it that way for 60+ years!
pronounce it fillaye not fill ett
Garbage way to do it......
He said he was out spearfishing for walleyes he's full of BS
We do spearfish regularly for walleyes, in sask there are lots that do!