Rinse the walleye and place it on a clean cutting board
Use a sharp fillet knife
Make a cut behind the gill plate down to the backbone
Turn the knife and cut along the backbone toward the tail
Keep the blade flat against the ribs
Lift the fillet as you cut to follow the rib cage
Cut through the skin at the tail end to remove the fillet
Flip the fish and repeat on the other side
Remove the skin by placing the fillet skin-side down and cutting between the flesh and skin
Trim away any remaining rib bones or belly meat
Check for pin bones and remove them with tweezers or pliers
Rinse the fillets and pat them dry