Today I show you the best way to clean a pike, resulting in 5 beautiful boneless fillets. Bigger fish are of course better but this method works wonders for both big and small fish.
Northern Pike have bones going through the whole body but they do not reach around the top of the fish. This means that the top and the sides of the fish can easily be removed without any bones.
Start with the top of the Pike. Place your knife behind the neck. Cut downwards and then turn the knife towards the tail of the fish to cut right across the tops of the bones all the way to the fin. End the steak at the start of the fin.
You can now see the top of the bones from where you removed your fillet. Flip the fish to it's side and, using the bones as a guide, slice the knife along the side of the Pike to create another boneless fillet. Cut across at the neck and back fin to finish your second steak. Then flip the fish and do the same thing to the other side for a third boneless fillet.
You can cut two more bone-less fillets out of this Pike. There are Y-bones under the fin directly beside the fillets you've already removed. Skip this section and move your knife slightly towards its tail end to just in front of his anal fin. Cut straight down until you can feel the bone. Then turn the knife towards his tail (candal) fin for another boneless fillet. Since you would have to cut the tail fin off, you may as well flip the fillet over the fin and remove the skin. You can do the same thing on the other side of the Pike.
And there you have 5 Northern Pike fillets without any bones.