This so not going to be what you thought it would be!
If you fillet your walleyes and throw the carcass away after getting your fillets, you are so missing out on a special treat. Walleyes have a secret (so it seems to the general public) tender morsel of meat tucked into their cheeks.
The texture of the flesh is different than the fillet, and has been compared to a sea scallop in taste. You need to take a sharp fillet knive, and start at the back of the cheek bone and slice forward. Once you reach the other side, peel the meat right off the skin.
Keep the cheeks separate from the fillets, and freeze in a separate bag that is labeled. As you get enough to make a meal with, fry up in some butter, and makes a great addition to breakfast with potatoes and general table fare.
yummy