Whats the best way to remove the bones along the lateral line? I can't get a feel on how they run.

With the fillet laying skin side down, you want to remove a thin strip about the width of a pen from the head end of the fillet to the end of the rib cage, starting right where the fillet gets the thickest right on top of the rib cage. This would be on eater size fish. For anything bigger you may have cut the strip slightly wider. Try running your fingers from the head to tail end in the area I described and you should be able to feel them.

Heres a link to a video showing it also

http://www.youtube.com/watch?v=OrmhQMRuvk4

You can "zip" them out.

Basically at the tail make a one inch cut on either side of the lateral line, then hold the filet up (tail up), grab one side with one hand while holding the lateral line and other side with the other hand, and pull down on the side without the lateral line. Then do the same with the lateral line - just pull it downward - two boneless pieces.

This can mess up if you have any "silver" allong the lateral line - if so, just lightly score the silver along the lateral line (both sides) with you knife.

This is the only way I do walleyes now. I grew up hating fish because my dad would just gut, take off the head, and scale the sunnies - major pain to eat around. My son can't get enough fish now.

This way does remove the entire lateral line (there are no bones in the tail section) but I always figured the laterline is the most "fishy"tasting part of the fish anyway - no big loss.
And to show you how geeky I am, here is a quickly done graphic of the cuts...