How to Cut A Boneless Northern Pike Fillet

Northern Pike is a very tasty fish. The main complaint about Northern Pike is the Y-bones. These bones run vertically through the top half of a Pike fillet and make picking them out very difficult.

Removing them before cooking takes far less time and eliminates the dangers of anybody choking on them.

Difficulty: Moderate

Instructions

Things You'll Need:

• Northern Pike
• Fillet Knife
• Table
• Cutting Board For Fish
• Common Table Fork

1. Lay the pike flat on the cutting board.
   
   Insert your Fillet knife just behind the dorsal (top) fin on top of the back bone and slice toward the front on the fish. Push down while moving the knife back and forth just like you are cutting any fish fillet.
   
   Finish that side by cutting the opposite way toward the tail.
   
   Turn the fish over and repeat.

2. Now make a downward cut just behind the gill and pectoral fin (front lower) Repeat and remove the fillets.

3. Remove the rib cage from the inside like you typically do on a bass or most fish. Simply place the fillet knife under the rib cage and run the fillet knife toward the bottom of the fishing applying slight upward pressure.

4. Removal of the Y-bones is difficult to explain but it is the most important part of the process in my opinion.
   
   The Y-bones are right above the rib cage section. You should be able to see the bones sticking out through the fillet. If you have to, feel for them with your finger.
   
   Now on the top side of those bones run your fillet knife lightly downward (Top meaning opposite of skin side). You will be able to feel the fillet knife hit the Y-bones and your knife will stop if you aren't pressing down too hard. Cut down like this the full length of the fillet where you feel the bones.
   
   Next curve the fillet knife on an angle toward the top of the Pike and make in incision along the Y-bones the length of the Northern.
   
   You have now cut the top side of the Y-bones away from the fillet.

5. Next you need to make an incision on the underside of the Y-bones.
   
   You basically cut on an angle. You push up against the bottom side of the Y-bones and follow them right to the skin.
   
   Now you simply remove that strip of meat you cut around. This meat is where all the Y-bones used to be.

6. Now you can remove the skin.
   
   Lay the fillet skin side down start from the tail end and remove the skin by pressing down on the fillet knife in a back in forth motion moving toward the front of the fish. Using a fork helps hold the fish so it doesn't slip all around.

Tips & Warnings

• Visit my website for a youtube video to see the whole thing.
• Make sure your fillet knife is sharp.
• You can use an electric fillet knife if you have one. I still recommend using a regular fillet knife until you get used to removing the Y-bones.
• Use a fork to hold the fillet from moving around. This keeps your fingers away from the fillet knife also.
• Using a fork instead of fingers to hold the fillet down while working helps prevent a nasty accident.

Resources

• How To Cut A Boneless Northern Pike Fillet

[pen-to-paper]

on 10/25/2009 Well my son took the photo, it's me in the picture.

[Fuller1972]

on 8/11/2009 Nice detail, my DH has similar photos of himself in northern Canada fishing. Is this you, I didn't see a photo credit? You should take credit if it is your photo. Good article, welcome to ehow.**5 recommended