Proper way to fillet a Northern Pike, No Bones.
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All Comments (16)
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Pretty impressive. One of my biggest problems I have is keeping my knife sharp. I've tried several sharpeners with little success. I can get an okay edge on the blade but the paper test is hardly ever successful. Do you use a professional sharpening service and if not, what type of sharpener do you use?
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I learned a trick in Canada for Pike. After taking the rib bones out lay fillet inside up. With a slight angle take your knife and cut across the fillet about every 1/4"(top to bottom) but not through the skin. Only until you do not hear or feel bone cutting. Working from the front to the back stop when you stop cutting bones. Remove skin. When cooked the cut Y bones disappear.
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Awesome work, I have tried it and now enjoy cleaning and eating pike. Check out Canadian Crappie King for my favorite eating fish.
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2:15 for y bones
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How about making videos on cleaning walleye, perch, bluegill, bass?
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Darryl Choronzey is a joke
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Now stop real quick!
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Why isnt his how on WFN anymore?
holy crap, that was impressive!
konabikerNick 2 years ago 4
The guy is quick and thorough. Awesome. I figure he's done it once or twice eh? Pike is a great eating when properly de-boned and cleaned. Give it a try!
dimelovr 2 years ago 3