ur Catch
ecipes
(located
along their
backbone)
scraped out with
a spoon. Larger
lake whitefish, lake
trout, pike, and walleye
should be filleted. Remove the Y-bones from pike by
cutting alongside the Y-bones in the mid-section of
the fillet with a sharp filleting knife. Some popular
fish seasonings are Cavender’s All Purpose Greek
Seasoning, Cajun, Lemon Pepper, and Old Bay.
Top: Walleye Fillets in Red Peppercorn Sauce
Inset: Cutting out the Y-bones in a pike fillet