10) If you catch a 2-pound Walleye in the south, this row of bones will be so thin that they dissolve when you cook the fish. In the north, a 2-pound Walleye could be three times as old as a fish in the south thus their bone structure is more developed. In the north, you have to cut this extra line of bones out.
You can feel the bones with your fingers. They go about half way down the fillet. Cut through the fillet on either site of the ridge of bones and take them out.