Thank your dad that's great way to clean

We have used that method for over 30 plus years. Glad you learned about it.

Been doing this for over 20+ years when removing the blood vein from striped bass👊

Nice work. I'll refer to your channel and call it the Jackson Zipper

Nice job!! Just as easy to go around the ribs on the other side!! Save those wings too!!! Zipper works on many different fish😃

Oh hell definetly trying it !

I first saw this method on an episode of like Canadian Angling or something like that in the 90s I think. They used it to make some bacon wrapped walleye fillets. I use this method most of the time now. Thanks for sharing.

Cool tip!

Thank you

I've been doing this for a while now. Can't remember where I saw it online, but it's out there somewhere. This zipper technique does work on other fish too, provided they have the pin bones along that "mud line" like walleye do.

How about that recipe for the cornmeal based fish breading ... it looks scrumptious !

I'm going to try it on striper next time

When going down the back bone dont go so deep and u wont go through the bones, it is a little slower but with a few fish it doesnt matter. Nice u use the cheeks and tounge, now keep the angle wings, the 2 fins undrr the head.

That bone part of the meat I freeze that makes great catfish bait

Have you used this technique on pike?

Have you ever seen Walleye wings?

Is that fillet knife long enough?

Should work on Big perch???

We've been doing this for years, and I get my biggest kick out guys on KZfaq just filleting then and then saying it's boneless without taking the pin bones out, we call it the mud line

Make sure you look at you state game and fish laws. In North Dakota they just made it so each one of those pieces count as a fillet so each fish would count as 2 fish if you zipper them.

I usually just pinch the tail In middle And zipper It

I've been using this for years. Even tried once with the ribs attached. It didn't work.

Are those legal size ?

Not legal in Minnesota if packaging/transporting. Fillets must be whole and a section of skin must remain for identification.

What about the cheeks/

Just cut up at a sharper angle around the ribcage and theyre always bonless. I get no toine bone in the tail lateral line section. Idn what the issue people have with walleye but i get zero bone in any fillet without any of this zipper method dont matter if its a 15 or 20 incher.

At 0:53...Da fuqq is "never used to always do"...???

Nice dinks😅

Don't forget the cheek meat!

Oh manwhere have you been hiding???? LOL I'm 67 and this has been around longer then me as my mom showed me this when I was 8 years old. Nothing new. Maybe you should get out more , Just saying.