|With all the good size eaters I have been fileting my fish different this year. Basically I get a back strap and tail piece all in one. I also tried scaling walleye like perch for a few limits too. Well today I tried on the grille the back straps wrapped with bacon and the tails coated in Chick Crack breading (Made local in Detroit Area). The tails I added a few slivers of real butter to assure it did not burn. These are some of the best fish I ever had even know that mud line under the tail skin was still there! Well worth the extra effort.
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