Steaks are typically kept both bone-in and skin-on, and hail from larger, more meaty fish. Filets get rid of all the bones from the spine, although there might still be some pin-bones left to remove.

Pin bones lie at an angle in the flesh. To remove them without mangling the fish fillet, it's critical to pull in the ...

On smaller fish, the cheeks are too small to bother. The catch is, most people release large walleyes. The bigger the walleye, the bigger the cheek, but I usually don’t fillet walleyes over ...

When presenting a whole fish, here’s how Kelsey breaks it down: Using a sharp knife, slice between the head and body of the fish, through the flesh, but without cutting through bone.