First, with small pike about 14 inches or thereabouts, you can fillet like a regular fish, removing the ribs of course, and then slice the fillets into little fingers vertically — i.e., perpendicular to where the backbone was — and fry anyway.This process opens up the little "Y" bones to the hot oil and softens them enough to where you will barely notice them. There are any number of ways to do this. Key to good table fare is to take care of the catch. Do not cut through the backbone. I am liking Northern more than walleye these days. Turn knife flat and parallel to the backbone and cut backward along top of backbone. Lay the pike on it's belly and cut about half inch down right behind the head. Lay the pike on it's belly and cut about half inch down right behind the head. The pike is an excellent eating fish, but it is so bony that it scares off many fishermen. Near the tail, slide your knife between the fillet and the skin and – cutting away from yourself – slice the two apart. Oil is ready when drops of water disappear instantly without smoking. Step 2. Roll them in the flour next, then roll them in the egg-beer mixture again. Use aggressive tactics to locate and trigger active biters. As shown at *****canoecampfish**** - Well illustrated video showing how to fillet and clean Northern Pike and remove the y-bones. This recipe for Baked Pike Fillets serves/makes: 4 Main Ingredient: Pike Preparation Method: Baked How to fillet Pike: Make vertical cut behind head, down to, but not through the backbone. Lay the pike on it's belly and cut about half inch down right behind the head. By removing the Y-bones you make a good meal even better. Segment from the Real Outdoors episode...SHORELUNCH which will be airing in January of 2012. There are Y-bones under the fin directly beside the fillets you've already removed. Thundermist Lures | 07:01 | 1,635,635 Northern pike are known as a tricky fish to fillet boneless due to the high amount of y bones. Blend the eggs and remaining cup of milk. Heat the oil in a deep pan or skillet. Find new info how How To Fillet A Pike Category - howtodothis.co is knowledge sharing information platform, read more about How to Fillet a Pike (and Get 5 Boneless Fillets!) Remove the rib bones and any belly fat. Regardless, for some anglers, this is too much trouble and they would rather just enjoy the action on the water and let their quarry go. Then place the fillet on a place. Here's the step-by-step method that I use. Perchmaster April 17, 2009 at 11:08 pm Reply. 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. Step 5. How to Fillet a Pike (and Get 5 Boneless Fillets!) Hold the fish so you can cut it on an angle starting from the behind the head in front of the pectoral fin, and stopping when the knife hits the backbone. Lay each pike fillet on a sheet of aluminum foil. Step 1. Then he cooks it for shore lunch. I prefer to let most of my long green and mean pike swim back into Eagle Lake. Cut right behind where the head of the pike meets the body, slicing down until your hit resistance. Step 4. How to fillet Pike: Make vertical cut behind head, down to, but not through the backbone. STEP 8: Completed Northern Pike fillets will look like this if done properly. 4 Northern Pike fillets 3 cups milk 2 tbsp salt 3 eggs Oil for deep frying 2 cups cracker crumbs 1 cup flour Salt and Pepper to taste Fresh lemon. Boneless fillet northern pike. And there you have it… two fillets of great-tasting northern pike, totally void of any bones. Pike are eaten by many anglers, but a skilled filleter is necessary to de-bone these extremely bony fish. Share to Twitter Share to Facebook Share to Pinterest. The pike is an excellent eating fish, but it is so bony that it scares off many fishermen. Use the knife to separate parts that are joined together. May 1, 2018 - How to fillet a northern pike including removing the Y bones. Small pike are far-and-away better eating than the big ones. You'll want a nice, at least 6-inch fillet knife to work with. Two complete fillets ready to have the Y-bones removed. If they look like they were driven over by a streetsweeper, you'll need a bit more practise. When cleaned correctly you’ll get three boneless fillets from each pike. Soak the pike fillets in a mixture of 2 cups milk and salt for at least 2 hours. Dip cut strips into egg/sauce mixture, then place in bag with pretzel crumbs. Place pike strips on a cookie sheet and refrigerate for 20 minutes, allowing to dry. How to Clean and Fillet a Northern Pike. Using the sharp knife, make a straight cut behind the pectoral fin into the fish and stop at the backbone. Jun 23, 2019 - Northern pike are known as a tricky fish to fillet boneless due to the high amount of y bones. Article from wikihow.com. (Notice that in the above photo, I have left all of the belly meat on the fillet – this is the white area in the photograph. Northern pike are one of the most abundant fish and easiest to catch in the land of 10,000 lakes. Step 7. Chuck in Toronto. Heat 1/4-inch of oil in, a 12-inch skillet over medium-high heat. Jun 5, 2019 - The pike is an excellent eating fish, but it is so bony that it scares off many fishermen. https://fish-recipes.wonderhowto.com/how-to/fillet-pike-perch-189896 The technique for getting the Y-bones out of northern pike is easy, and you can avoid most... .. When you pickle a pickerel the right way, the bones actually dissolve. When you got Gord cleaning no bones to worry about. However, although most of the videos were pretty good, I never got that Turn knife flat and parallel to the backbone and cut backward along top of backbone. Fillet Northern Pike & Remove the Y-Bones Northern pike is a great fish to serve for dinner IF you know how to properly fillet it & remove all of the y-bones. Begin cleaning by laying the pike on its belly. Step 6. Creating boneless pike fillets results in a perfect fish fry, but the firm, cream-colored flesh is awesome baked, grilled, stir fried, broiled, boiled or simmered in mouth-watering chowder. Rounding It All Up: Since you have successfully gotten to this level, then you have been able to get the fillet… You'll want a nice, at least 6-inch fillet knife to work with. Proper Northern pike Fillet! Northern Pike Filleting - Factsheet PUB-FH-504 2001 Author: Wisconsin Dept. They put up a great fight and are very fun to catch, especially for younger anglers who like lots of action. Hey Chuck You are missing out on some good eats here. Andy Lewis April 19, 2009 at 3:10 am Reply. Baking fish uncovered often causes it to come out too dry. You'll want a nice, at least 6-inch fillet knife to work with. Season the pike fillets with salt and pepper and steam for about 10 minutes. Lay the fish flat on a cutting board on either side you want to fillet first. There are a couple of schools when it comes to filleting pike. Cut right behind where the head of the pike meets the body, slicing down until your hit resistance. Cut pike fillets into 1-inch-wide strips and pat dry. Email This BlogThis! But for years, I’ve enjoyed eating the tender fillets of young pike. It’s something we’d done one weekend that people really enjoyed. Whitefish Fillets. You can then add your herbs, spices and other ingredients of choice. When you’re done seasoning, fold the edges of the aluminum foil up around the fillets, making sure they’re completely covered. By removing the Y-bones you make a good meal even better. Northern pike get a bad rep from anglers. You should be able to feel and hear "clicking" rib-bones and "Y" bones being cut through with the blade. How to boneless fillet northern pike. Lift the fillet from the ribcage to get it in separate parts. Before frying pike, whisk together milk and 1 egg. Pat dry. In our opinion, the northern pike is some of the best table fare that swims in freshwater. You should be able to feel and hear "clicking" rib-bones and "Y" bones being cut through with the blade. It was my first Winter as a Minnesotan and my first season of ice fishing. Keeping pike alive and dispatching with a “billy” just before cleaning results in a better product. Muskie, like other fish in the pike family, have a good amount of Y bones, which makes eating them difficult. Make sure to cut along the bones until you cut off the fillet at the tail. Shake bag until pike strips are fully covered. Looks good. Selwyn Lake Lodge fishing guide, Brad Semenoff, shows how to fillet a pike and remove all the pesky y-bones. Repeat steps 1 through 4 on the opposite side of your pike. Posted by Perchmaster at 6:34 PM. 7 comments: Andy April 15, 2009 at 7:19 PM. Cut right behind where the head of the pike meets the body, slicing down until your hit resistance. Northerns have a line of Y-bones running down the middle of their fillets, but with the right technique, the bones are easily dealt with. Keep the fillet attached to the skin near the tail. Use However, although most of the videos were pretty good, I never got that This is the fish's backbone.Angle the blade towards the tail and cut all the way towards the fin. This is the fish's backbone.Angle the blade towards the tail and cut all the way towards the fin. Once the filleting of top and bottom is done, now you can easily fillet the side meat of northern pike just like a walleye. The ability to do this is valued in communities relying on pike commercial value. However, you can learn how to fillet a muskie so its flesh makes for a good meal. Here is a little diagram from Jim Booi to give you a better idea.