How to Cut A Boneless Northern Pike Fillet
Filleting involves removing the skin, intestines and bones from a fish. You can fillet a fish quickly, and usually with ease. Some fish require an extra step in filleting due to their bone structure. For example, the Northern Pike fish has a line of Y-bones located inside. The Y-bones must be removed to finish filleting the fish.
- Difficulty:
- Easy
Instructions
-
-
1
Lay the fish on the cutting board.
-
2
Cut the fish under the pectoral fin and across towards the tail. Stop right before you reach the tail of the fish. This slice of meat is the fillet.
-
3
Cut the skin from the fillet, starting near the tail.
-
4
Cut the rib from the fillet using one downward slice at the beginning of the rib cage.
-
5
Run your fingers along the top of the fillet until you feel the Y-bones.Cut underneath the Y-bones on a downward angle to remove them.
-
1
Tips & Warnings
Do not use an electric knife. They do not give precise cuts.
