Here’s a simple process for filleting your canadian pike.

Fillet pike boneless. They put up a great fight and are very fun to catch,. Caught from cold water, the firm, white flesh of northern pike or chain pickerel will rival fillets from any freshwater fish. Cut each fillet in half:

Make first cut by grasping fish between the gills and poking knife into softer throat region ahead of the two front fins. Lay the pike on it's belly and cut about half inch down right behind the head. Turn the knife so that it’s lying flat.

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.,. Today i show you the best way to clean a pike, resulting in 5 beautiful boneless fillets. Some think pike is the best eating of all!

How to prepare boneless northern pike fillets. Look for row of white dots which are the ends of the y. Make vertical cut behind head down to, but not through, backbone.

Remove the skin with your fillet knife. This method works great for producing a boneless fillet that’s legal to transport throughout canada and across the. There is a line of cartilage down the middle of the first fillet that was cut.

Northern pike are one of the most abundant fish and easiest to catch in the land of 10,000 lakes. Northern pike are known as a tricky fish to fillet boneless due to the high amount of y bones. Fillet the northern pike just as you would a walleye.