How to pick the right rod and bait combo for every walleye presentation, all season long

A MATTER OF TASTE

For clean, white walleye fillets, start by bleeding out the fish, which also helps prevent the fishy taste from blood trapped in the flesh. As well, the bleeding process reduces lactic acid and bacteria in the fillets, making them firmer and fresher for longer. To do all that and more, follow this step-by-step process to ensure your hard-earned walleye remain as tasty as possible.

1. Hold the fish by its back in one hand, and flip it over to expose the belly and gill area. Look for the small, thin, white triangular throat patch area between the gills and pelvic fins, then make an incision to start the bleeding process. Place the bleeding fish in the livewell with the water circulating, or head down in a five-gallon bucket filled with water. Wait at least five minutes for the fish to completely bleed out.
2. At this point, either fillet the fish or place it on ice in a cooler to fillet later. Rather than use cubed ice in the cooler, fill a couple of one-litre plastic pop bottles with water and freeze them. That way when the ice melts, it won’t soak the fish.
3. Once you’ve filleted and skinned the fish, zipper out the fishy-tasting lateral line, which contains small pin bones. To do that, place the fillet rib side down with the tail facing you, then make a small cut at the tail on each side of the lateral line. Now pinch the end of the exposed lateral line and pull it up and away from the fillet, splitting it in half.
4. At home, rinse the fillets in cold water, then refrigerate them in a sealable bag with paper towel to absorb the water. Once they are dry, either cook the fillets, keep them in the fridge for a day or two first, or freeze them. If freezing, use a vacuum sealer to keep them tasty and prevent freezer burn.