Video of Jim cleaning a Walleye and cutting the cheeks out
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
