The BEST Way To Fillet A Pike | EASY METHOD - Angling Edge

The Ultimate Guide to Boneless Northern Pike Fillets and a Delicious Recipe

In our opinion, the northern pike is some of the best table fare that swims in freshwater.

They do get a bad rap because of their skeletal structure the dreaded Y bones while filleting these fish can be easier than you think so here’s a slick way to fillet a pike boneless so that you avoid the Y bones in the fish.

You’ll end up getting a bunch of boneless pieces of meat out of this fish when you’re done. Advertisement

Northern pike are often overlooked as excellent table fare due to their notorious Y-bones. However, when properly filleted, these fish can yield delicious boneless pieces perfect for frying or grilling. Here’s a comprehensive guide on how to clean a northern pike efficiently, plus a tasty recipe to enjoy your catch.

Step-by-Step Guide: Filleting Northern Pike Boneless

Filleting a northern pike to remove the troublesome Y bones can seem intimidating, but it’s simpler than you think. By following this method, you’ll get five clean, boneless fillets ready for cooking.

Step 1: Initial Cuts

Begin by cutting right behind the head of the fish. Make a straight downward cut until your knife hits the backbone, then stop. Next, move just in front of the dorsal fin and repeat the cut, again stopping at the backbone.

Step 2: Removing the Top Fillet

Run your knife along the top side of the backbone, cutting through the tips of the Y bones. This will free your first boneless fillet piece from the fish.

Step 3: Side Fillets

Turn the fish onto its side. Make two cuts again—one behind the head and one in front of the dorsal fin, reaching down to the backbone. Now run your knife along the top side of the Y bones, carefully filleting around the rib cage. Complete the cut at the bottom of the fish to remove the second fillet.

Step 4: Back Section

For the back section, follow along the backbone with your knife, slicing downward to separate your third piece of fillet.

Repeat these steps on the opposite side of the fish. You’ll end up with a total of five clean, boneless fillets after completing this process.

Big Jim’s Fantastic Fish Fry Recipe

Now that you’ve expertly prepared your northern pike fillets, here’s a simple, delicious recipe perfect for finger-food fans:

Ingredients:

• Boneless pike fillets, cut into finger-sized portions
• Equal parts panko breadcrumbs and crushed cornflakes
• Flour
• Eggs for egg wash
• Oil for frying (heated to above 360°F)

Directions:

1. Pat dry your fillets thoroughly.
2. Roll each fillet in flour, then dip in the egg wash.
3. Coat evenly with a mixture of panko breadcrumbs and crushed cornflakes.
4. Fry each fillet for 1-2 minutes per side until golden brown.

Delicious Dill Dipping Sauce

This homemade dill sauce pairs perfectly with fried northern pike fillets:

Ingredients:

• Equal parts sour cream and mayonnaise
• Fresh chopped dill
• Lemon juice
• Onion powder
• Garlic powder
• White pepper

Directions:

1. Combine equal parts sour cream and mayonnaise.
2. Stir in fresh dill, a squeeze of lemon juice, and season with onion powder, garlic powder, and white pepper to taste.
3. Mix vigorously and refrigerate until chilled.

For a quick alternative, consider western dressing as your dipping sauce—it’s surprisingly delicious!

Add a pinch of salt to taste, serve generously, and enjoy this delightful meal knowing you’ve turned a northern pike into one of the tastiest dishes of the season.

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. Then you’re going to take your knife and run it along the backbone and you can hear it cutting through the tips of the Y Bones.

Now when you look at the back of the fish you can see the Y bones which run along from the head to about the dorsal fin.

Next, we’ll take the fish, flip it on its side we’re going to follow our same cuts, and we’re going to make a cut here and are going to run the knife on the top side of the Y bones. (You’ll be cutting over the top of the row of Y bones).

Then you’re just going to fillet like you normally would on each side of the fish. Fillet cuts from the dorsal fin to the end of the tail, and don’t forget to make your cuts around the rib cage.

Now that you know how to fillet a pike you can go out and get yourself a bunch of boneless Pike fillets.

How can I remove the skin from the fillets of a northern pike?

To remove the skin from the fillets of a northern pike, begin by laying the fillet flat so the skin is facing down on the table. Run a sharp knife between the meat and the skin for the side pieces to easily separate the two. For the fillet from the back of the fish, create a V-shaped incision across the middle of the fillet to remove the backbones. This straightforward process is applicable to all fish species and results in boneless northern pike fillets ready for cooking.

What is Billy Rosner’s three-step method for cleaning a northern pike?

Billy Rosner’s three-step method for cleaning a northern pike involves a systematic approach to ensure efficient and thorough filleting. Step one entails laying the pike flat on its belly and making a precise cut behind the head to expose the backbone and Y-bones. This initial cut is crucial for locating and isolating the troublesome bones commonly found in northern pike. Moving on to step two, the pike is positioned on its side with the backbone facing towards you. By inserting the knife above the Y-bones and running it along the length of the fish, you can extract a delectable side fillet. This step is repeated on the other side of the fish to obtain an additional fillet. Finally, in step three, the focus shifts to removing the skin from the fillets. This process involves laying the fillet flat and running the knife between the meat and the skin to separate them. A V-shaped incision is necessary for fillets extracted from the back of the fish to eliminate the backbones effectively. Mastering this method ensures a clean and efficient filleting process for a northern pike.

1. What additional incision needs to be made on the fillet taken off the back of the fish to remove the backbones?

A V-shaped incision needs to be made across the middle of the fillet taken off the back of the fish to remove the backbones.

2. What is the method for removing the skin from the fillets after extracting them from the northern pike?

To remove the skin, the fillet should be laid flat with the skin against the table, and a knife should be run between the meat and the skin.

3. How should the northern pike be positioned during the filleting process to effectively extract fillets free of Y-bones?

The northern pike should be laid flat on its belly during the initial cut and then on its side with the backbone facing towards the person filleting.

4. What is the specific technique for making the first cut behind the head and along the backbone to remove Y-bones?

The specific technique involves making a straight downward cut behind the head until the backbone is felt, then running the knife along the top of the bone until reaching the dorsal fin.

5. How many steps are involved in removing Y-bones from a northern pike

Three steps are involved in removing Y-bones from a northern pike.

The northern pike is truly a delicious freshwater catch, often overlooked due to the presence of those pesky Y bones. But fear not, filleting a pike boneless is simpler than you may think. Here’s a slick technique to ensure you end up with a bounty of boneless meat from this prized fish. <Person>Begin</Person> by taking your knife and making a precise cut right behind the head, stopping at the backbone. Then, carefully slice just in front of the dorsal fin. Next, run your blade along the backbone, listening for the satisfying sound of it gliding through the tips of those Y bones. By following these steps, you’ll soon be enjoying a plate full of delectable pike fillets, free from any unwanted bones. Happy filleting!

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