Slide knife forward towards tail of fish between the two middle fins and stop by the bottom fin just in front of tail step 3:

How to fillet pike. Set the pike on its belly (swimming position) and cut across the fish straight down to the. Flip the fish to its side and, using the ybones as a guide, slice the knife along the side of the pike, sliding along the y bones, to create another boneless fillet. Easy way to get boneless fillets from a northern pike.

The first step is to take your knife and cut right behind the head make a downward cut right to the backbone and stop then you cut just in front of the dorsal fin and stop. Pike aren't just for pickling ladies and gents! The ‘backstrap’ cut the first video starts with a cut (not shown) off the top, or back of the fish.

You can just ride the backbone with that electric fillet knife and look at the results. Make sure there’s plenty of room on the center rack. Don't discard the rack, it is full of good meat!

Some call this the “backstrap” of a pike. Preheat the grill to 375°f, and don’t forget to oil it so the fillets do not stick. This is an easy way to fillet a large pike or any pike for that matter.

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. Cut right behind where the head of the pike meets. Fillet pike with no bones:

Next, you need to take out the bones from the fish’s rib cage. Black crappie, northern pike, tullibee, walleye, whitefish, and yellow. Preheat the oven to 375 °f (190°c).