Rinse the walleye and pat it dry
Place the fish on a clean cutting board
Use a sharp fillet knife
Cut behind the gill plate and down to the backbone
Turn the knife and follow the backbone toward the tail
Keep the blade angled slightly toward the bones
Lift the fillet as you cut to separate it from the rib cage
Cut through the skin at the tail end to remove the fillet
Repeat on the other side
Remove the rib bones from each fillet with a shallow cut
Trim off the belly bones and any remaining dark meat
Remove the skin if desired by sliding the knife between skin and flesh
Check for pin bones and remove them with tweezers or pliers
Rinse the fillets lightly and keep them cold until cooking