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Author	Message Text
Pax	05/20/2006 10:56AM   the RedRock way is lame - please don't take offense. I NEVER get y bones when I fillet pike. 1)Fillet each side as any other fish 2)If you left rib bones in - take them out - feel along with the tip of your finger and find the line of y-bones. Run the tip of your knife just under them and then immediately turn the knife up and run it along the entire length. Run the blade on the bottom side the entire length not going all the way through. Grab the y bones and rip the whole chunk off of the fillet. All done! Try it a few times and it will get easier each time.
gshaw	01/16/2006 11:25AM   Check this out: http://www.redrockstore.com/fillet.html
BR	01/18/2006 07:11PM   Woodpecker, I checked out your site. I honestly believe that the 5 cut method is easier and leaves you with more meat. Have you ever tried it. I do have to admit I have not tried the method on the site you posted. I should probably try it before I nock it EH?
Arkansas Man	01/16/2006 11:48AM   Only site I know where they show how is the one listed above... www.redrockstore.com Bruce
Damon	01/16/2006 04:36PM   Your moniker is PikeMonster and you don't know how to filet a pike? Just Kidding. Hands down, the best way to get Pike filets sans bones is Michael Furtman's 5 filet method shown in his book. Too dificult for me to explain, but his book A Boundary Waters Fishing Guide does a great job of showing how to do it.
BR	01/16/2006 08:09PM   I looked at the http://www.redrockstore.com/fillet.html web site and have to say that this is NOT the best way to fillet a northern. I have cleaned many northerns and I can tell you that the 5 cut method is by far the best and also the easiest. It is called the 5 cut method because you end up with 5 completely boneless pieces of meat. Damon is right, Michael Furtman's book shows how. I really doubt if there is a better way. Get a northern home, read pages 127-129. Feel free to Email me if you have questions.
Imahumpya	01/16/2006 03:40PM   That red rock site owns - the guy actually gives you a step by step way to eat pike and remove teh "y" bones. Plus he's funny :)
YukonDew	04/16/2006 11:34PM   This may help as well...... http://www.why-fish.com/ Thx
snakecharmer	04/17/2006 12:30PM   I found this article in a recent Minnesota Volunteer. You might not want to read over your lunch break. It addresses one downside to using the cold process method to pickle fish, particularly Northern Pike. Again, it's not real pleasant reading, but something you might want to know. Here's the URL to the article: http://www.dnr.state.mn.us/volunteer/janfeb06/raw.html then scroll down to: Broad Fish Tapeworm, Diphyllobothrium latum Good luck!
PikeMonster	02/14/2006 06:47PM   danke backpacker!
Georgiaboy	09/20/2007 09:33AM   We cut them in steaks. Across the body. When cooked the Y-bone comes right out. You waste very little and the bones are not a problem. I personally love Northerns. Here is a pic of the steaks cooking.
woodpecker	01/17/2006 09:11PM   PRACTICE !!!!!! try this site also.... http://www.landbigfish.com/recipes/fillet/pike.cfm Woodpecker
PikeMonster	01/16/2006 10:21AM   Can anybody out there help me figure out how to fillet a pike without getting lots of bones? I (as my name implies) really enjoy the taste of a northern, especially if it's fresh caught by me. But my meals always suffer, in that there are many tiny bones to pick out as I eat it. No one I know can fillet them without getting the bones. Is there somekind of secret? can it even be done? thnx!
dickb	09/27/2007 06:20AM   Here a decent video. http://www.youtube.com/watch?v=bcWyGrV0qao
cowdoc	09/30/2007 07:43PM   yep, that's the one
PortagePounder	09/30/2007 08:05PM   This guy actual cuts out the strip from the y bone to the top of the fillet. Sort of the same but he does have good diagrams. Plus a whining dog and fighting kids in the background. LOL! http://www.youtube.com/watch?v=FBzhM9aUqPI
backpacker	02/14/2006 02:11PM   I think if you scroll down to the bottom of this page you'll find the 5 cut method with some basic images. http://www.gamefishin.com/gfboard2003/forum_posts.asp?TID=3814&PN=0&TPN=3 Is this it? I've never tried it (looks like the way to go though!)
Ashandoak	02/09/2006 09:37PM   I haven't seen the books or sites sited in this thread but here's how I learned... I've pretty much filleted or cleaned about every freshwater (and a couple of saltie species) fish there is but was never able to do a decent job on pike which is just about my favorite eatin'. I had pretty much hung filleting pike as a bad job when I happened to be shopping in a local hardware/sporting goods store. There playing on a video tv was tape on fish filleting. Its called "How To Fillet Fish the Easy Way" and was produced by Normark and "stars" Gary Roach, i.e., Mr. Walleye. Normarks US address is: Normark 10395 Yellow Circle Drive Minneapolis, MN 55343 He made it so simple... I went out and caught a 6 pounder that same day and tried his method. Lo and behold, only one y bone eluded me. I cooked up a whole pot of "poor mans lobster" and ate it all!!! Andy
cowdoc	09/20/2007 02:18PM   Go to youtube....how to fillet a northern (typed in the search space) This guy does it the way I do. Easy and effective...good explanation and video. It's the way Pax does it...I think, on video.
psukontaraks	09/20/2007 08:28AM   What is the best size pike for eating? I'm willing to try all the fancy filleting techniques.
buz	09/21/2007 10:28AM   My personal rule for northerns and eating is 2' or less. Larger than that I consider brood stock and could be a little fishy tasting, but their fish, so not surprising! That is unless its' late and no fish are on the stringer, and looking at potatoes only dinner, then all bets are off!!
overthehill	09/22/2007 09:31AM   Georgiaboy's method works well on big catfish too! and no waste!!
PikeMonster	02/10/2006 08:36AM   thnx Ashandoak!
Boundary Boy	02/11/2006 11:14AM   Check out this site for a video you can purchase. www.cleanafish.com
Bannock	01/16/2006 03:14PM   I'm sure this isn't what you're looking for, but I'll post anyway. :-) Pickling pike disolves all the bones. It's way better than herring. :-) Pickled Northern Pike · pike fillets cut into bite-sized pieces · 7 cups water · 1 cup coarse salt · 1 bottle white vinegar · 2 1/2 cups sugar · 1 cup white wine · 1 onion thinly sliced Fill gallon jar with 7 cups water and 1 cup coarse salt. Stir until dissolved. Add cut-up pike fillets to jar. Refrigerate 48 hours. Drain and empty jar and rinse well. Return fish to empty jar and cover with white vinegar. Refrigerate 24 hours. Remove fish from jar, but save vinegar. Boil 4 cups vinegar for 2 minutes. Remove from heat and add 2 1/2 cups sugar. Stir until dissolved and let cool. Add 1/4 cup pickling spices and 1 cup white wine. Layer fish in jar, alternating with thin slices of onion. Completely cover with liquid. Let stand in refrigerator for 3 weeks.
BR	01/16/2006 08:19PM   Thanks for the recipe Bannock, I've always wanted to try that.
PikeMonster	01/18/2006 08:14AM   I've seen that book for sale a million times!! well, I guess i'll have to put it down on the old reading list. the five cuts are fine for me, because I prefer to cook popcorn fish nuggets, since they are easy to eat w/ your fingers, and divide well amongst a large group.