Make sure you use a sharp knife that is easy for you to use.

How to fillet pike. Don't discard the rack, it is full of good meat! Flip the pike around and then take out the second fillet. Then i’ll just do the.

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

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: Freshwater cuisine currently processes a wide range of freshwater fish either on the round or into fillets, including: The rib cage isn’t as deep.

Place the fish upright on its belly, as if it were. 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. You can just ride the backbone with that electric fillet knife and look at the results.

You can see how clean that fillet is and how little meat there is left on the actual fish. The ‘backstrap’ cut the first video starts with a cut (not shown) off the top, or back of the fish. Set the pike on its belly (swimming position) and cut across the fish straight down to the.

This is an easy way to fillet a large pike or any pike for that matter. Cut across at the neck and back. Step 1, lay the pike on it's belly and cut about half inch down right behind the head.