Filleting A Northern

[DaveFromMO]

I just found this Ontario site showing a method for cleaning northerns I had never seen:

http://www.ontariofishing.net/news/newsmar2001-4.htm

This site's shows step 1 as basically cutting the top off the fish right down the back and you end up with 5 pieces of meat instead of 4. Anyone familiar with it or got an opinion on which way's better?

I only clean "under-slot" fish for dinner once or twice the couple of times a year we get up there (no northerns down here in St. Louis). I could definitely improve on getting all the bones out without losing too much meat.

[vince]

This is an excellent way to debone northerns. The only problem is if you are going to transport fish and you need to leave skin on for identification, then I filet off the sides and debone it the other way when I get home. Northern is a great eating fish.

[g man46]

Keep in mind that when transporting, the fish can only be in two fillets, this way cuts them into three. There is another way, but without showing it, it is hard to describe.

[DaveFromMO]

I never transport fish, generally they're in the skillet within a few hours of when I fillet them. Thanks, I'll give this a try when I come up north in the fall.

[Big G]

I always leave the "Y" bones in.

When you deep fry them, the "Y" bones break out really easy on 10 to 15 pound fish.

[ZOKU]

I may have to keep that article in my favorites - seems like good info and I have never heard of filleting a Pike like that.

[Wadinator]

I found this method last year and have used it several times with minor success. Seems to work best on fish larger than 5lbs, but so far I have yet to have a "boneless" northern. Practice makes perfect, I guess.

[Big G]

took the "Y" bones out on a 4lber last sunday and cooked her up. Got every bone out of her. You just have to make sure you have a very sharp knife, good lighting, and take your time.

Good eatin'!!!!!

[beeess]

I have been using this method for the last 15-20 years. With some practice you will get boneless filets. Fairly easy with the 4-5 pounders. Smaller pike are definitely a bit more challenging, you sometimes have to "guess" where the line of bones starts on the side pieces. Start somewhat close to the skin and then slant in until you feel the knife make contact with the bones. If you plan on cleaning quite a few then cut out the "bones" piece that is left when done filleting and when you get enough, these can be pickled. The bones soften up and are not noticeable. Good eating! And remember, let the big girls swim.

[huntingislife]

Here is a link that explains it how I do it:

http://www.state.nd.us/gnf/ndoutdoors/issues/articles-brochures/pike-how-to-filet/

It works great and leaves you with boneless fillets. Its nice for keeping the fish in 2 fillets for transporting and then finish cleaning them when our ready to eat them. It took me a few times to get it right but once you figure it out it is really simple. While we were up Canada I have seen people fillet them as mentioned earlier where they get the multiple chunks out of one fish. Some guy at the cleaning table was trying to tell me that their 17 lber they just took off the scale was going to taste as good as walleye after he filleted it that way..... I bit my tongue

If you plan on pickling them, the bones will dissolve anyway on the smaller fish so you really don't need to worry about them.