Does anyone know if the Quebec regulations for walleye'sare the same this year as last? especially the cleaning of the fish regs.?
thanks
As far as I know the Regs are the same as last year. With the exception of no minnows. I believe that would also include the cleaning method for transport. We advised our guests to just gut and gill and freeze the Walleye whole. Then fillet them as normal when you consume them at home. Hope this helps.
It does thank you
Last year I brought my vacuum sealer with me.
Gutted the take home fish , then sealed them flat in case we were stopped.
By leaving the head on, it made for easier cleaning at home .
Something to hold onto when cleaning.
I've been filleting walleye with an electric filleting knife since 2005. For me, an electric filleting knife is easier and quicker. I've also been vacuum sealing (FoodSaver) take home fish since 2007. For each walleye going home, the two fillets (skin attached) minus head, back bone and rib cage are connected at the tail. One benefit of this is that you only have to leave the pectoral fin on one of the fillets. When we're ready for a walleye meal at home, I thaw the fillets and then grab the tail to remove the skin. I'm not saying my method is better than any other method. Rather, I'm just participating in the discussion. Looking forward to cleaning some walleye this season.
Jay
Quote from: Jay Thomas on April 04, 2017, 12:55:22 PM
I've been filleting walleye with an electric filleting knife since 2005. For me, an electric filleting knife is easier and quicker. I've also been vacuum sealing (FoodSaver) take home fish since 2007. For each walleye going home, the two fillets (skin attached) minus head, back bone and rib cage are connected at the tail. One benefit of this is that you only have to leave the pectoral fin on one of the fillets. When we're ready for a walleye meal at home, I thaw the fillets and then grab the tail to remove the skin. I'm not saying my method is better than any other method. Rather, I'm just participating in the discussion. Looking forward to cleaning some walleye this season.
Jay
Jay
I liked your method and was doing it that way until last years new cleaning regulation came into effect.
May be easier with an electric knife
Hi John,
Yes, with an electric filleting knife, it's relatively easy to prepare a walleye for transport with the pectoral fin on.
Jay
I agree with Jay in the fact that the electric knife has really been a positive for me in cleaning fish. Taking the vacuum sealer is an idea of something to bring along.
I've never tried an electric filet knife, mostly because no one in our group has one for me to use. I'm far too cheap to buy something blind for fear I won't like it! What, in your opinions, are the advantages to an electric knife? Is it difficult to sharpen them? Sometimes they look a bit "clunky" for lack of a better word.
I'm biased because I've been using a Rapala electric filleting knife since 2005. Before then, I always used a blade.
However, in 2005, one day during a week at the Gouin Reservoir, the outfitter requested that my partner and I each bring in a full limit of 8 walleye - he needed more walleye for a camp walleye dinner for all guests that evening. Several hours later, as we're approaching the dock, all I can think about is that I have 16 walleye to clean. By the time we had tied up to the dock, the owner was at the boat and took our 16 walleye to the fish cleaning house. He reached into a cupboard and pulled out a Rapala electric filleting knife. He had the fillets off those 16 walleye in about 9 minutes - a little over 30 seconds per walleye. I was convinced then and there that an electric filleting knife was in my future. I purchased a Rapala electric filleting knife shortly after I returned home and I've been cleaning walleye for our group since.
There are no power outlets where I typically go walleye fishing. Consequently, the Rapala electric filleting knife that I purchased can work off 12 volt DC power or 110 volt AC power. A 30 amp hr deep cycle battery has always cleaned all the fish our group needs to clean in a week.
I checked the Cabela's site this afternoon and they have a Rapala electric filleting knife (Item number IK-51574) that can work off 12 volt DC power or 110 volt AC power. It retails for $69.99 USD. Replacement blades are only $10.99 for the 6" and $11.99 for the 7.5". In 11 years of use, I have only bought 2 sets of replacement blades and one of those sets in still in the box.
Here's a web reference to a video that demonstrates how to clean walleye with an electric filleting knife - see https://www.youtube.com/watch?v=aQVQvC62mBo
There are many such videos online - for walleye, pike, crappie, etc.
Jay
@Jay Thomas watching that video, I may just have to break down and ask for an electric filet knife for my birthday!
I have been using a electric filleting knife now for years. Before that I also was using a quality fillet knife. On a group ice fishing trip we had a mess of perch to clean and one of the other gentlemen had an electric knife and he was much quicker than myself. After that I purchased one and find it very efficient. The knifes are serrated ( at least the ones I use, not sure if there is any other kind) and stay sharp for a long time..I do have a back up pair of blades. I purchased a battery powered one for last years trip and it did a great job, even cutting by the pectoral fins of the walleye when I filleted them. I'm a believer.
Question: is there any difference between an electric fillet knife and a plain electric knife?
I've had a plain one for about 12.5 years on a shelf, used it twice. May turn it into a fillet knife . . .
I really don't think there is any difference in the power part, but the blades are shaped more like a regular fillet knife
As for transporting fish I think Wayne has it correct, as stated in the regs, the "Whole" fish would be head included
I'd like to teach our group how to keep the door closed tight on fish cleaning hut!! Brutal during bug season!! If door is closed not a chance of one getting in. Deluxe with stainless top and running water... just need to keep door shut.. rant
Quote from: RickOnt on April 07, 2017, 02:53:31 PM
As for transporting fish I think Wayne has it correct, as stated in the regs, the "Whole" fish would be head included
Here's an excerpt from Quebec's Sport Fishing Main Rules (Note that there is a choice)
Yellow walleye and sauger must be whole
2 or filleted with the skin fully attached
6 (see the section entitled “How to cut up fillets with the skin fully attachedâ€)
Superscript 2
The fish must be whole but it may be gutted.
Superscript 6
It is mandatory to fillet the fish with the skin fully attached to identify the species and determine the length at locations where it is necessary to do so. The fish must have the following length:
In case of a yellow walleye in respect of which the length range fished is set at 32 cm or more and less than 47 cm, the two fillets must measure 24 cm or more and less than 35 cm, measured from the tip of the tail fin to the interior attachment point of the pectoral fin. The fillets must be connected by the tail and the pectoral fins and the skin must adhere to the fillet.
In case of a yellow walleye in respect of which the length range fished is set at 38 cm or more and less than 53 cm, the two fillets must measure 28 cm or more and less than 40 cm, measured from the tip of the tail fin to the interior attachment point of the pectoral fin. The fillets must be connected by the tail and the pectoral fins and the skin must adhere to the fillet.
Consequently, there are two legal methods for transporting walleye.
Jay
Jay Very interesting and for sure there is an option.
What I missed here is when they say 'Fillet' I am thinking of the side with tail removed.
As Jay has pointed out the regs state leave tail, pectoral fin and skin attached,
So head removed and gutted would be good to go
or you could also cut the meat off the back bone and rib cage while leaving the tail attached
I have learned something from the members already.
Thanks
Rick
Rick, if you haven't done it yet read the threading a walleye post at the top of the section. the video, though in French, really helps.
Sgt., The electric fillet knife is shaped like a standard fillet knife as the other electric knife does not taper to a point. I have both , the later I use for family functions like turkey carving. I imagine you could use the one you spoke of on fish but not sure , you might want to give that a shot before dragging it north. The other way might be to do some investigation and see if the blades are interchangable. I will give that a look to see that works on my knifes. Zig
Oarin Thanks The video is good
The whole fish??
That would be every part of the fish, imo.
We have just been bringing skin on fillets home.....crap
Just looked it up, whole fish, or skin on fillets, including tail and pectoral fin......I like filleted just because they fit in a bag better.
Quote from: Walleye Maven on June 02, 2017, 10:06:56 PM
Just looked it up, whole fish, or skin on fillets, including tail and pectoral fin......I like filleted just because they fit in a bag better.
Wow, I'm just reading through all this thread and a bit shocked 😳 . This is my first trip to Kipawa, so this seems a bit ridiculous, but when in Rome.
If I'm to understand correctly, to bring walleye home I must gut and leave the fish whole or fillet and leave skin, tail and pectoral fin attached? Is this correct?
Check the link referenced above - http://www.aventure-chasse-peche.com/video/comment-faire-des-filets-de-dore-en-portefeuille-plan-de-gestion-du-dore-au-quebec/
Actual filleting sarts at about 4:20.
We did this last year (our first trip), with Ziggy wielding his magic electric fillet knife. Might try gutting & bringing home whole this year.
All good information, thanks for it.
Cleaning a walleye via taking the fillets off a walleye (pectoral fin attached) with the two fillets attached at the tail is pretty easy. While no expert, I can easily clean a 20 inch walleye in less than a minute including the removal of the rib cages. I use an electric filleting knife. Vacuum seal the two fillets attached at the tail, freeze the package and your take home fish is ready for the road. The head and the entrails are recycled back to nature.
Jay