My thoughts: If you want a pretty fillet, you can pull the bones out individually with needle nose pliers. Once you get the hang of it, it's not as hard as it sounds. If you don't care about pretty, you can do what I call "unzip" them. Lay the fillet on the table - skin side down. Make about a 1 inch cut through on each side of the lateral line at the tail section. Now - grab 1/2 the fillet, hold down the center piece, and pull the fillet portion up, lifting a boneless strip of meat. Do the same with the other half of the fillet - holding the center piece down while lifting the fillet portion. You end up with four very nice peices of boneless meat from each fish. The key is to hold down the little strip with the pin bones and lift up on the fillet portion. It also remove 90% of the mudline as a bonus. I just wish this would work with other species, but it doesn't. Good luck, and let me know a) how this works for you, and b) where you are getting walleyes.
