Great report!! Bottom walker is to easy, I won't even bother with methods, just google "bottom walker" and read for hours.

That big eyeball should make some good fish and chips!

Looks like you did something right shock_me, well done. Rozman may have been a little flippant about the google search though. I did as suggested, just to see what would happen, and quite frankly you had better refine your search or you will get lost in a hurry. Rather then try to answer in this short comment, post the question on the Walleye Forum and we can get you dialed in quite quickly. There are a lot of ways to use a "Bottom Walker", each with it's own advantage or disadvantage. Hope to see you in the Forum soon.

Bottom walker,,, I worked for the company that invented them way the heck back in the good ole days. In Banks you will probably need an assortment of 1/2oz, 3/4oz, and 1oz sizes depending upon the wind and your troll speed. Most effective bait run out west is the gold hammered spinner worm harness, one thing you MUST do if you want more hookups is to blow up your worm... This helps to keep it in the strike zone for the Walleye. Another excellent bait line to run off the bottom walker is a spin-glo worm harness, not too big a spin-glo however, just enough to float that worm, with the spin-glo you will not have to blow up the worm. A nice gentle breeze that puts a ripple on the water is perfect drift speed for Walleye and a 1/2oz walker. Do not let your bait line get much longer than 18", otherwise it defeats the purpose of the walker... PS: if you locate the walleye using the walker and there seems to be good activity, try switching to jigging. Now how to fillet that Walleye: Start at back of the gill plate and make a strait cut down to the back bone, now turn the blade to just follow on top of that backbone with slight downward pressure, you might have to work it a little through some of the bones, just keep that slight downward pressure. Now you should have a nice big fillet, now locate the RIB CAGE bones, you can just run your finger tip along the flesh and you will feel them, just cut down along the bones all the way to the hide, then turn your blade level with the hide and follow the length of the rib bones, you can see where they end under the flesh part that has that silvery look to it, just at the end of the bones turn your knife blade upwards and out of the flesh, you should have made a nice somewhat U shaped cut that removed the rib cage, now you should be left with a completely boneless fillet of meat that you just start the blade at the tail end and with slight downward pressure strip the flesh off the hide and you have some of the best eatin fish in the world. The original Minnesota shorline lunch recipe for breading that fillet is a simple egg wash and dipped into cracker crumbs, fry to golden brown. Bon Apetite! Nice walleye by the way!

thanks all i should be going back to the area soon like october befor it gets too cold