In our opinion, the northern pike is some of the best table fare that swims in freshwater.
They do get a bad rap because of their skeletal structure the dreaded Y bones while filleting these fish can be easier than you think so here’s a slick way to fillet a pike boneless so that you avoid the Y bones in the fish.
You’ll end up getting a bunch of boneless pieces of meat out of this fish when you’re done.
The first step is to take your knife and cut right behind the head make a downward cut right to the backbone and stop then you cut just in front of the dorsal fin and stop. Then you’re going to take your knife and run it along the backbone and you can hear it cutting through the tips of the Y Bones.
Now when you look at the back of the fish you can see the Y bones which run along from the head to about the dorsal fin.
Next, we’ll take the fish, flip it on its side we’re going to follow our same cuts, and we’re going to make a cut here and are going to run the knife on the top side of the Y bones. (You’ll be cutting over the top of the row of Y bones).
Then you’re just going to fillet like you normally would on each side of the fish. Fillet cuts from the dorsal fin to the end of the tail, and don’t forget to make your cuts around the rib cage.
Now that you know how to fillet a pike you can go out and get yourself a bunch of boneless Pike fillets.
How can I remove the skin from the fillets of a northern pike?
To remove the skin from the fillets of a northern pike, begin by laying the fillet flat so the skin is facing down on the table. Run a sharp knife between the meat and the skin for the side pieces to easily separate the two. For the fillet from the back of the fish, create a V-shaped incision across the middle of the fillet to remove the backbones. This straightforward process is applicable to all fish species and results in boneless northern pike fillets ready for cooking.
What is Billy Rosner’s three-step method for cleaning a northern pike?
Billy Rosner’s three-step method for cleaning a northern pike involves a systematic approach to ensure efficient and thorough filleting. Step one entails laying the pike flat on its belly and making a precise cut behind the head to expose the backbone and Y-bones. This initial cut is crucial for locating and isolating the troublesome bones commonly found in northern pike. Moving on to step two, the pike is positioned on its side with the backbone facing towards you. By inserting the knife above the Y-bones and running it along the length of the fish, you can extract a delectable side fillet. This step is repeated on the other side of the fish to obtain an additional fillet. Finally, in step three, the focus shifts to removing the skin from the fillets. This process involves laying the fillet flat and running the knife between the meat and the skin to separate them. A V-shaped incision is necessary for fillets extracted from the back of the fish to eliminate the backbones effectively. Mastering this method ensures a clean and efficient filleting process for a northern pike.
