To fillet a Walleye (Pickerel) with maximum yield and zero bones, make an angled cut behind the pectoral fin to the backbone, glide a flexible blade along the spine to the tail, and lift the rib cage out in one smooth arc before skinning. A medium-flex blade like the 7" Tapered Flex or a cordless setup with freshwater-tuned Bubba Replacement Blades E-Glide makes quick work of a Canadian limit while preserving delicate meat.
Choosing the Right Blade for Walleye (Pickerel)
Most keeper Walleye across Ontario, Manitoba, Saskatchewan, and Québec measure between 38 cm and 50 cm (15 to 20 inches). For this size class, you want a blade with enough backbone to slice through tough scales behind the gill plate, yet enough tip flex to hug the rib cage without wasting belly meat.
- Best Manual Blade: The 7" Tapered Flex (17.8 cm) offers a 56–58 Rockwell hardness rating, a non-stick Teflon-coated blade, and BUBBA's textured non-slip grip for slick dockside conditions.
- Best Multi-Blade Kit: The Freshwater Multi-Flex Interchangeable Set pairs a 7" Tapered Flex with an 8" Ultra Flex blade in a waterproof hard-sided case—ideal for anglers chasing both Walleye and Perch.
- Best Powered Option: The Pro Series Cordless Electric Fillet Knife or Lithium Ion Cordless Fillet Knife paired with Bubba Replacement Blades E-Glide lets you process a full boat limit in minutes without sawing through the skin.
Step-by-Step Walleye Filleting Method
- Anchor & Initial Cut: Lay the fish flat on a clean board, slide on a pair of Ultimate Fishing Gloves if working in cold water, and angle your 7" Tapered Flex behind the pectoral fin down to the spine without cutting through it.
- Ride the Backbone: Turn the blade flat toward the tail and glide smoothly along the top of the ribs and spine, stopping just short of the tail fin so the fillet stays attached as a handle for skinning.
- Skin the Fillet: Flip the fillet skin-side down, hold the tail tab firmly, and angle the blade slightly downward against the skin while pushing forward with a gentle sawing motion.
- Remove the Rib Cage & Pin Bones: Lay the skinned fillet flat and curve the tip of your blade just under the rib bones to lift them out cleanly. Finish with a shallow V-cut along the lateral line if your provincial regs require boneless transport.
- Harvest the Cheeks: Use the tip of a 6" Ultra Flex to scoop out the round Walleye cheeks—often compared to scallops when pan-fried in butter.
Frequently Asked Questions
What is the best blade length for Walleye?
A 17.8 cm (7-inch) tapered flex blade like the 7" Tapered Flex is the ideal all-around length for Walleye between 35 cm and 55 cm (14 to 22 inches).
Where can I order BUBBA Walleye fillet knives in Canada?
You can order directly from ShopBUBBA.ca for 2 to 5 business day Canadian delivery with zero customs delays or import brokerage fees.
Prep for your next shore lunch: Shop the 7" Tapered Flex, Freshwater Multi-Flex Interchangeable Set, and Pro Series Cordless Electric Fillet Knife on ShopBUBBA.ca.