I'm getting an electric knife. Man that makes short work of just getting through the rib bones and the side the fish.
From there, I usually removed the skin then the Y-bones. Watching this video I think I'll leave the skin on until all bones are out. The removal of the Y-bones in the video is explained well and simple.
I've been doing it with the skin off as well, but I'm going to try it this way next time. It sure looks easy (although once you know what you're doing either way isn't that difficult). And he's right, they are very good eating. My father in law used to be one of those people who despised pike. But after I filleted one up and cooked it in batter for him, he now tells his friends they're better than walleye. I don't know if I'd go that far, but they sure are good.
Thanks for the post.
D
We eat walleye ALOT, but walleye from manitoba, no difference in taste, and we also eat alot of pike (manitoba as well)
and the wifey can cook up anything good, and i will say i will take a pike fillet if given the choice over walleye. But i wont kick a walleye fillet out of the bed either
If a Pike is cleaned properly I will take it over a Walley as well.
I leave the skin on my fillet while taking out the Y-Bone and it seems to keep the fillet from moving around as much, but as said above "what you learned to do is the way you will do it"
Love them pike.
Yup thats how i've been filleting them for 30 years I usually take skin off first though Of course you are aware that a walleye has the exact same bone structure as pike
filleting Boneless Pike video
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