Filleting Northern Pike BONELESS.

[hawgTime]

This is for Fishin'Lady and others who wear their PTA headlamp to make it easier to see the bones in order to pick them out of their northern fillet.

Step 1 - Fillet the fish in the traditional manner, removing the skin from the flesh.

Step 2 - Once the fillet is removed from the skin, the second step is to remove the rib bones. In this step, the cut should be started along the top edge of the rib cage. The knife blade should be roughly parallel to the cutting board and the cut made with the blade angled slightly toward the board.

Begin the cut on either end of the rib cage and work the blade down along the rib bones toward the belly. On a fish of more than four or five pounds, the rib bones are thick enough so upward pressure on the knife will ensure a cut close to the rib bones so no meat is wasted.

Step 3 - The next step is to remove the first boneless strip of meat located along the back. Make this cut initially at 90 degrees to the cutting board along the top side of the visible "Y-bones." These visible bones are one of the short arms of the Y-bone. This portion of the Y-bone can usually be distinguished in fresh fillets as small white dots at the surface which extend about three-quarters of the length of the fillet toward the tail. Large diameter dots are more easily seen toward the head end of the fillet. If white dots are not easily visible, they can be felt by running a finger along the area above where the ribs were removed.

Step 4 - After the 90-degree cut has been completed along the top side of the Y-bones, the knife is angled to cut roughly parallel to the board and toward the top of the fillet. The cut will run along the tops of the long arms of the Y-bones.

Maintain slight downward pressure to keep in contact with the bones as this cut is made. Bones become smaller and less prevalent toward the tail end. The final product from this step is a boneless strip of flesh.

Step 5 - With the first strip already removed from the top of the fillet, start the last cut. This cut is initiated along the length of the fillet about one-quarter inch below the cut made to take out the first boneless strip. This cut actually follows down along the opposite side of the short arm of the Y-bones and along the back side of the long arm of the Y-bone. Again, with upward and outward pressure toward the top of the fillet, you will be able to feel when the knife is running along the bone.

Step 6 - The final product shows boneless strips on top and bottom and the waste strip containin the bones in the middle. Some waste is evident along the Y-bones, but a minimal amount.

This technique produces excellent boneless pike, but like any filleting, may seem cumbersome at first. Be patient and practice, knowing you may lose more meat that you would like on your fisrt few fish.

Above all, use a sharp, flexible fillet knife because deboning is a game of angles and following along bones. A regular or dull knife just won't work.

hawgTime

[roadkingclasic56]

Very good description. I do it almost the same way with one difference. I leave the rib cage on the carcass when I take the filet off. This is done just the same as you would with a walleye or crappie or whatever and eliminates one step. Less time consuming and tedious. For me it is easier to leave the rib bones on the carcass than it is to try to get them after to filet has been removed.

[Crawlerman]

You can't imagine how many times I've tried to make a boneless fillet from various different "methods" shown in books and stuff. I've only pulled it off ONCE. It's something that someone would have to show me how to do.. because I can't seem to get it right....

[Cyberfish]

Hawgtime, thanks for posting that tip. That is how I do them too. The kids fishing camp I work at is on a lake overpopulated with "hammer handles" so we keep those for our weekly fish fry, and let the bigger ones go for the next camps to catch. I am the one who gets to fillet them all After cleaning thousands of em, and you have to get em perfectly boneless for the kids, a man gets pretty good at it

Crawlerman, I would be glad to show you how to do it. Next time you gey some pike, let me know. I will help you clean (and eat) them

Set the hook!

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[the big dipper]

A: fillet the fish, either around the rib bones, or take them out as a second step.

B: lay the fillet skin side down - feel the tips of the y bones with your finger. they run in a straight line. Make a cut (90 deg. to the table)along the one side of the ybones, use light pressure with the tip of the blade doing the cutting - (you'll feel the knife "zipper" along the branch of the y.
Go back and turning your knife 20 -30 degrees follow the bones and fillet off the flesh.

C: repeat along the other side of the y bones.

To me the important part is finding the line of bones with my finger tip. then I visualise how they lay in the meat and follow the knife down each side. Just use your eyes and feel your way with the tip of your knife. You'll get better with practice.

I always cut up the boneless fillets into "fish stick" size portions for easier breading/frying.

[Guest]

Another way to prepare slimers is to fillet them as usual,they can still have the little Y bones. Then run them through the meat grinder,depending on how many slimers you have, mix a couple eggs,and crushed up crackers,salt & pepper,and any other spices you choose. You can make them into fish patties and fry them. Also you can freeze them with wax paper between the patties.Then take them out fishing with you and fry them up on the ice. They make a quick meal.