walleye cleaning regulations

[Canuckbass]

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

[Jay Thomas]

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 whole² or filleted with the skin fully attached⁶ (see the section entitled “How to cut up fillets with the skin fully attached”)

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

[RickOnt]

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 

[Oarin]

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.

[ziggy6]

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

[RickOnt]

Oarin    Thanks  The video is good

[Walleye Maven]

The whole fish??

That would be every part of the fish, imo.

We have just been bringing skin on fillets home.....crap

[Walleye Maven]

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.

[Hodgey1]

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?

[Ira]

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.

[Hodgey1]

All good information, thanks for it.

[Jay Thomas]

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