Here is an easy procedure for easily removing the Northern Pike Y Bones (Y-bone from northern pike) and getting the most meat with minimal waste from your catch.
Northern pike is often overlooked as a delicious fish to eat, but here at The Edge, we believe it is among the finest fish to enjoy. The key to preparing pike is removing the Y bones, and we have a few tools that make the process a breeze. In this article, we will share a pike-cleaning tip that you can put to use.
Tools for Pike Cleaning
When it comes to cleaning fish, having the right tools can make the job much easier. Here are a couple of basic tools that we recommend for any fish cleaning scenario: 
- Rapala Cordless Knife: This cordless knife allows for precision filleting of walleye and pike in a short amount of time. The lithium-ion battery has a long life, and if you have access to power, it can be easily recharged.
- Rapala Martini Knife: This trusted and true knife is perfect for removing small bones, such as the Y bones in p ike. It is a reliable tool that can generate nice fillets quickly.
Cleaning Pike
To demonstrate how to clean a pike, let’s use a four-pounder caught from Lake Nipagon. Here’s a step-by-step guide:
- Remove the Anal Fins: Start by using the electric knife to remove the anal fins. This will create a hole in the belly, which will help with the next step.
- Split the Fish: Take the knife and run it up and down the fish to evenly split it into two halves. This will assist in making the fillets about the same size.
- Filleting: Use the electric fillet knife to ride along the dorsal and make a clean cut. This knife allows for precision and leaves very little meat on the fish.
- Rib Cage Removal: Start at one end of the rib cage and create a cut line all the way down. Then, work on one end, riding the underside of the rib cage with the electric knife. This technique makes rib cage removal easier.
- Tail Piece: Remove the tail piece, which is bone-free and a choice piece for frying.
- Lateral Line: Run the fillet knife down the lateral line, which is a natural break point between the two fillets. This makes it easy to separate the belly portion, which is completely bone-free and ready for the frying pan.
- Y Bones: Identify the row of Y bones on the back of the pike. Use the martini knife to make a slight cut along the Y bones and then ride the knife down to remove them. This will give you nice bone-free pieces of meat.
- Final Pieces: Remove any remaining meat on the back side of the Y bones to get your last good piece. Cut it in half to create two nice chunks. What’s left are the Y bones, with minimal wasted meat and the pike is now ready for the frying pan.
Conclusion
Cleaning pike may seem like a daunting task, but with the right tools and techniques, it can be a breeze. The Rapala cordless knife and the Rapala Martini knife are two essential tools that make the process easier and more efficient. By following the step-by-step guide, you can remove the Y bones and have bone-free fillets ready for cooking. Don’t overlook the deliciousness of pike as a meal option. Give it a try and enjoy a tasty fish fry!
