Fishing Information:
Best Spring Lures
Best Summer Lures
Best Fall Lures
Fish Weight Calculator
Local Regulation Summary
Booi's Conservation Policy
How To Get the Y-Bones out of Pike
How To Filet Trout
How To Butterfly & Bake Trout
How to Clean Walleye
Fishing Licenses
Fishing Protected Bays
Fishing Tips

Fly-in Modern:
Trout Lake Cottages
Free Shorelunches
Booi's Island
Boats & Motors
Fish Cleaning
Map of Trout Lake
Nature Preserve
Booi's Service
Your Flight

Meet Us:
The Boois

Photo Galleries:
Walleye 1
Walleye 2
Walleye 3
Northern Pike 1
Northern Pike 2
Northern Pike 3
Lake Trout 1
Lake Trout 2
Lodge / Scenery
Shore Lunch


The Booi's Poem
Thought Of The Month
Guest Tributes: Dick Schlecht
Guest Tributes: Gary Anderson

Trip Assistance:
Booi's Help
Items Provided For You and Items to Bring:
Border Crossing

Lodge Information:
Contact Us


How To Clean Walleye, The Booi Way:

Start with fish on edge of table with back towards you.

Lift up fins.

Cut an angle - not more than half way.

Turn knife and follow back bone.

Follow backbone all the way to the tail.

Put fillet rib side down, push ribs flat with finger tips. Lift back up.

To view rib cut above rib ends with knife flat on table.

Ribs should be out but it takes practice and be careful. Watch your fingers as you come close.

Cut finger slot close to tail for better grip.

With knife flat on table, cut along the skin. Stop at 1/2 inch from end.

Turn blade towards tail with a good 2 inches of skin to stay on.

Rip skin as opposed to cutting. This is much easier.

Skin must be attached for transport or storage. To remove the skin, just pull off.

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