eating size

[Guest]

I know this may start a riot in MN the land of 10,000 wally hunters but...I really prefer northerns to wallys for eating. The meat seems a little milder and once you get past them pesky y-bones there is nothing better!!! Anyway, I know that a good eating size for walleyes is 3 pound'ish. Does this apply to northerns as well...

Thanks

[musky hunter]

That's not a bad size. But you might want to fillet the y bones out. There are several methods, but the one I prefer starts by knocking the slabs off and then make a wedge shaped cut parallel to the lateral line right next to the y bones. This gives you a split fillet because the y-bones stop near the end of the abdomen, but it's pretty much pure meat without bones. It's hard to describe here but you really can get most of those bones out. The smaller the northern the harder it is to do this. Yes, I think northern is just a good as walleye.

[Guest]

Thanks for the reply. The y-bones are a challange but with a little practice they can be taken out. Bill (I think thats his name) at the Glenwood Lodge at Vermilion showed us how to get them out. He was a big help. The first couple of fish usually end up being northern nuggets!!! Still tastes great but they sure look a little funny. Is there a size that is to big to eat???

Jill

[Crawlerman]

4-5 lbers are best... I've tried getting the Y bones out once-- and I did to some extent-- but it's tricky unless you know how to do it. I caught one 2 1/2 lber and one 4 and I found the bones in the 4 were a LOT easier to remove than in the 3lber. I've heard northerns over 6 sometimes get wormy. 4-5 is about an average size for a Northern in the south/metro anyways; being your "snakes" As for the "hammerhandles" they can be hard to clean.

[nater]

Are there any websites that show diagrams or anything like that, which could help me in getting the Y bones out? That would be nice to know. Any help would be great!

Thanks

[Guest]

I have looked at several web sites that try to show y-bone removal(sorry I don't remember the exact sites) but...your best bet is to find someone who know how and have them show you up close and personal. It really isn't that hard...just takes practice. You may end up with a few "northern nuggets" but they still taste the same.

Jill

[Guest]

Nater-
Try this site-
http://www.state.nd.us/gnf/ndoutdoors/issues/articles-brochures/pike-how-to-filet/index.html
As others have mentioned, it's tough to figure it out from pix, but once you do a couple it's easy. Don't try it on little hammerhandles, though. A 24" fish is about perfect to practice on, and great eating when you're done.

[delmuts]

if you are looking for more sites that show ways of filleting pike ; type in northern pike fillets. as the guys said pictures help some , but if you can find someone to show you it is much better. del

[Walleye_GFA]

I try not to clean any northerns that arent at least 4 or 5 pounds... If they are too small it really turns into a waste... 3 pounds arent too bad, but until you are very proficient with properly cleaning northerns bonelessly, stick to the larger.

It wont take but a few fish with a VERY sharp (and I prefer alot of flex) fillet before you will be an old pro...

Wally

[Guest]

Wally-
Good point with the fillet knife. Find a good one and keep it really scary sharp. Get a steel, learn to use it, and don't go anywhere without it. You really ought to be using the steel at least every fish, and probably every side- except on rock bass, when you'll be using it every third rib.
The Rapala knives don't have nearly enough flex to do a really good job. I've got an old Lindy/Little Joe knife that I bought 20+ years ago that is perfect. It's out of production, and I live in fear of losing or breaking it. I haven't found a knife that comes close to it, and I don't have the money to try all of them. The only one I ever found with TOO much flex is a $3 "butterfly" fillet knife bought at a gun show years ago, and I still use that one more than the Rapala.