The Only NORTHERN PIKE FILLET Tutorial You'll Ever Need!
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- Äas pĆidĂĄn 15. 05. 2023
- *Scroll for Product Linksđ * Everything you need to know about filleting northern pike all in one place! Northern pike (or "northerns" as some people call them) are one of the best eating fishing in fresh water. You are missing out if you always throw these firm, flaky, white meat fish back simply because you don't want to deal with the extra Y-bones or slime. It's well worth a few extra minutes on the table to harvest what I consider a better fillet than even the revered walleye! I've cleaned hundreds of pike over the years and I'm giving you everything I know about filleting these tasty critters!
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I like to watch these videos so I can pretend I catch enough pike to worry about my filleting technique
Here in Finland we call the piece with the Y-bones a mother-in-law's pieceđ
Cute. Now do it at a public fish cleaning station while youâre being swarmed by horseflies /hornets and or mosquitos đ
Pike used to be served in restaurants in The Netherlands before wwII. My great grandfather was a sweet water fisher who fished on pike to sell to restaurants. My father always told that pike was a delicious fish to eat but only the bigger ones because the small ones are practically impossible to fillet.
I flat out refuse to eat Pike, every Pike I have ever tried to eat tasted like the bottom of the lake it lived in, but they are fun to catch, they may act like a log snag initially, but as soon as they see you, Boom, the fight is on! I caught a Pike that was just shy of Four Feet long, and I harvested him and cut him just like in this video, leaving a small portion of the meat on the skin and all of that but it tasted like crap! he tasted like I was eating mud right from the bottom of the Lake, and this was very early spring when the ice on the lake was breaking up but still not fully melted and the streams feeding into the lake were still flowing slowly, so before the spring thaw, when most fishermen say is the best time to harvest a pike and never again, will I eat a pike. I gave the fish to a friend and even he couldn't handle it. That fish was a HUGE monster and after that experience I would rather return the pike to the lake for others to enjoy catching them than harvest it only to let the meat go to waste. I would have much rather have that fish alive than dead and gone to waste. Yet, I have bought smoked pike from the Native reserves of the North and that was some of the nicest pike I have ever eaten, but they would not tell me how they cleaned the fish to avoid the stanky flavor.
Pickle them Y bones and don't cut the filet off the tail easy to grab and skin that way
Hey man, I have been catching pike in Europe since 30 years, and like you, I really like to eat them. Here is something I treid out 4 years ago , and it worked amazingly well: On a hot summer fishing trip I didn't bring a cooler and caught a 5 pound pike in the morning with around 22C°. Immediately I tooke the scales off and took both sides of filets out. I left the rib-bomes in. I salted the 2 fielts, maybe about double the amount you would use on a pork roast, and left the filets in a bag without cooling. Guess what...these two filets with the skin on, came out so good. This exquisite pike taste was preserved by the salt, I loved it. I tried this because I just didnt have ice and a cooler and really wanted to eat this fish. It's sort of an outdoor bushcraft fishing hack. Take care.
I think pike is one of the best eating fish. Iâve always just ate around the bones. I canât wait to try this!
The y-bone removal in your second technique is called 'pants-ing' in Swedish, because on some fish, the fillé looks like a pair of pants afterwards.
I use this method of filleting all the time, works great! And no bones. I don't use the vinegar, I wrap them in newspaper after catching, and leave them for about 2-5 mins. Then fillet. It removes the slime perfectly!
At last somebody that really knows how to filet fish. Most CZcams videos they make a mess of it and waste so much of the fish. Thank you for teaching your methods and explaining it so well.
Your details and walkthroughs are second to none, thanks for providing this content!
Fished and ate pick for 65 years, but this is the best info ever on the whole cleaning process. Thanks.
You Win!! âïž Youâre the only person Iâve ever seen do a tutorial of cleaning a pike and do it the same way as I do. I watch the people leave the bones in and pick around them once itâs cooked. Some people, quite a lot really use the 5 piece method and some just donât eat them at all. Cooking it bones in and picking them out as you go makes for a poor eating experience, 5 piece method is wasteful and in my opinion itâs a bit of a hack job. Not eating them is no fun. My dad would sit at the table, take his time and using the same method as you he would slice out the bones trying not to miss the slightest bit of meat. I learned that same technique from an early age. I have thought many times about doing a demo video but never had a pike on hand when Iâd see a video of someone struggling to eat a pike and make me think about doing it. You did a great job showing people the best way to debone a pike. I hope all the fishermen that cross paths with pike see your video so they can stop struggling and enjoy some pike. Great job.
Pike is my favorite fish to eat. Your video is the best I've seen on cleaning this delicious fish.
Nicely done!! I've been Filleting Pike for 30+ years Love catching Pike over walleye any day!!
Sir, you've restored my faith in pike. Thank you for making this video.
Thanks for this great tutorial! I love pike and until now I didn't care too much about the bones because they are easy to remove once the fish is cooked. But this method looks amazing. I will try this next time.
I agree with everything you said about the bones being an issue and the wonderful table fare that fresh pike can be. I am very stingy, and so I do not even try to remove the y-bones - before cooking the fish. I take the filet off one side, remove the skin and then cut each filet into three pieces. I make sure the tail piece has no y-bones. Then I prepare the fish - fried, breaded, grilled, baked - whatever. Then if you take a fork and remove 1/8 to 1/4 inch of the edge of filet. That usually comes off cleanly and leaves all the tips of the y-bones exposed. I eat the part I took off, pick out the y-bones which come out without issue, leaving me with ZERO loss of meat, and no bones. Try it, it works great, and the filleting is much faster than trying to remove the y-bones before cooking.
Well done. We go through a lot of these, and absolutely love them. The 5 fillet method always seemed a little problematic when bringing fish back across the border from Canada, so I adopted this technique years ago. I have never seen the slime removal method and will have to give it a try. Very informative video. This will surely help a lot of people eliminate waste. Keep up the good work.