 We're going to do a pike filet and get this thing into five filets off this completely boneless. First cut you're going to want to do is get the thing on its belly, go straight down, and go down until you hit that bone. Front of the dorsal fin, same thing. And then you're going to turn your knife and run it along that, the tops of the bones, the whole way. You've got some big scales on it. And that is your first boneless filet right there. I use my thumb on the other hand to kind of pry that up, fold her over. That's a nice clean cut there. Oh yeah, that's beauty.