I can't believe this video doesn't have millions of views. I live in Colorado and I'm a huge fish eater catch a pike here and there and I have only eaten them one time some of the best tasting fish I have had in my whole life. Now I no the secret ty so much for this video. Pike tacos will be on the menu come next spring.
I have never kept a pike before, always scared off by those y bones, thank you so much for the video, I kept my first one this week and used your method , I have been missing out all these years, delicious ! THANK YOU .
Terry, thanks for that comment. I also did a video on cleaning a pike with the full fillet method, LINK - ua-cam.com/video/TlEXaBhr_wo/v-deo.html But both methods have a time and place. Thanks again for the support, KPO.
Pickle them or can them. both of those processes soften up the Y bone that it doesn't matter anymore. Pickled pike are excellent as well as canning them in tomato sauce,liquid smoke, and olive oil.
Great video, you are one of the few that address the small section of pin bones on the belly section near the tail. most guys don't even take them out and say it's a boneless fillet. God Bless !
After years of watching this method on UA-cam and even having it demonstrated live (twice) you were the first person to actually explain how to keep the dorsal filet boneless by angling the knife slightly upward. Idk how many times I've watched someone do this and they never bothered to mention that! For those who've never tried this method, this piece of information for removing the y-bones will be the most important thing you can absorb when it comes to fileting pikes. If I didn't live on a lake with mostly pike I woulda just said screw it long ago. Fish for damn walleyes like everyone else 😆
Thanks for that comment. A lot of lakes by me have over populations of small pike. Many of these lakes have no size limit on pike. The 5 piece method is a great option for keeping more of these small pike, KPO.
Awesome video man. Thank you, very informative. I've clean a pike once before using this method, but you wen't the extra mile with more in depth explanation and tips. I've been catching so many pike lately, I wanted to refresh my memory on how to do this so I can keep a couple here and there. I know it may seem like a waste of meat to some people, but I know enough about pike to understand that if you want to eat boneless pieces of meat, this is the way to go. When fishing and hunting, we all have a way of doing things, and we all pick our own battles. I've seen guys shoot a deer, cut the back straps out, and leave the rest, which disgusts me! Then on the other end of the spectrum are guys that try to use every inch of an animal, including the hide. As a sportsman, I fall somewhere in between. I never kill what I will not eat, and I try my best not to be wasteful. Enough said.... I'm going to eat me some pike here soon! Thanks again. Thumbs up, and I'm going to subscribe. Check out my fishing channel sometime if you want.
Hookslinger, I really appreciate the comment. My response to Crackitify in these comments is right inline with what you are saying. I checked out your channel, consider yourself subbed. Thanks again. KPO
thank u, i watched this video after catching 2 northerns and introduced pike to my 2 kids and wife for mothers day dinner, it was grilled delicious and boneless thanks to ur video
Awesome to hear that Frank! It's not the only way to get the bones out of a pike, but it works and it's simple. Boneless is key to having kids enjoy a fish fry. Thanks for the comment. KPO
Thanks for posting this. I don’t have a lot of experience cleaning fish so this really helps. Like your methods and way of breaking it down so anyone can understand.
Very cool Patrick! I have a few other vids on cleaning pike if you're interested, link - ua-cam.com/video/tKFnw_yp2cE/v-deo.html or ua-cam.com/video/tKFnw_yp2cE/v-deo.html&t=2s thanks, KPO
I actually enjoyed watching this. 5 simple cuts! Might not be down to every last bite on this particular method but if you are eating a pike of this size by yourself, the portion u get from this method would still make good eating for even a couple of people. Thanks for posting!
Jesse, really glad you enjoyed the vid. That is the beauty of the 5 piece method (5 simple cuts!). I hope I can give some confidence to people so they can enjoy some boneless pike meals. Thanks for the comment. KPO
A buddy gave me four nice northerns yesterday. They are chillin right now, awaiting the knife. He showed me basically the same method you used, but I wanted a refresher. I have not cleaned a northern since I was about 15 years old in the 80's in Northern Minnesota. Winter/spring coldwater pike are the best. Warm water fish are much less tasty.
@@KnettersPracticalOutdoors Just finished up, and it all worked out fine. I'm sure I left some meat behind, but I'm happy with the results. Do you have any tips (or maybe another video?) about storing them short term without freezing them? Also, what is the best way to freeze/preserve them for future use?
Bea jenkins do you need to see and look on UA-cam to see a different way to clean northern pike easier and you get all the meat this guy weighs so much meat my cleaning it you have nothing left
Well, thanks for that. I kind of a halve cheese head. I was born in Wisconsin and like the Packers, but have been living in Michigan's Upper Peninsula for over 50 years.
Good video. And good way to clean pike. And for all you haters who think there is too much waste, go talk to your local grocery store and ask how much waste they throw out. If you eat fish with bones your fam is probably going to not eat it anyway. This way you get boneless meat, and as he stated he uses the scraps for fertilizer. There is nothing wrong with this. Great video. Thanks for sharing. Ignore the haters. They probably only fish once a year anyway.
RedRed Robin, I have been uploading for a little over a year now. Sometime I will probably monetize my channel, but so far I haven't worried about it. Comments like yours is what makes doing this enjoyable. Thanks so much. KPO
Well done, sir. As a Jawja boy who occasionally gets to fish in Minnysoda, I've been challenged with pike cleaning. I don't get a whole lot of practice so I end up mangling a some of them. Haven't tried this method yet, but I'm going to the next time up. This is my favorite eating fish. Thanks.
That is cool as it can be! I have tried it and failed, so I just fillet it and pull the y bones with pliers, but Spring is coming and I will watch this again and try it again. thanks for posting
Glad to hear that your knives aren't of the $100 variety. My wife and I fish and camp mostly on the Valentine National Wildlife Refuge. It is an amazing place to panfish for bluegill, perch, Largemouth Bass, Northern Pike, and catfish. Located in northern part of Nebraska in my beloved Sandhills. Based on your slight accent😄 I'd say you are from Minnesota,Wisconsin, or somewhere north of us. If you get the urge for a change of scenery check it out on the internet. Started by Teddy Roosevelt, primarily as a refuge for migrating birds. 8 Refuge lakes open to fishing. Many other lakes and Merritt reservoir near by. You wouldn't regret it. 👍
Doug, good ears. I'm from the Upper Peninsula of Michigan. Which is basically right in the middle of your guesses. No my knifes aren't real expensive. Of course the key is them being sharp. Your area of Nebraska seems real cool. Thanks again for watching, KPO.
Good demonstration I tried this method once didn't angle knife got the tip of y bones I use another method that takes longer but I do think I get more meat off pike I also leave my fish in cooler over night meat is fermer nice presentation
I was raised on carp , catfish and bluegills with the occasional lucky Northern thrown in . We never worried about the bones in any of them because you learn how to get around them after they are cooked . It is cool that you found a way though .
I watched a man debone a catfish by clipping the tail on a clipboard, cut the head off , needle nose plyers on the main bone (similar to spine) and pull everything out where the head was, (if there were other small cuts I don't remember), mouth still moving, washed the cat down and asked if I wanted steaks or nuggets.
I ate my first pike last night, it was delicious but i noticed i had some bones in there. But this video now explains what i did wrong. So hopefully i fillet next pike better. tyvm
Great vid man! also, don't listen to these jerks who are telling you that your wasting meat. there are many things to do with a pike carcass(stock and crawdad bait)
Very Very nice job. I just cut up the same size pike as you just did n it was a fight. The slim was unreal. I'll try putting it in the fridge before hand if I end up keeping another one. It all depends on how I like it. :-)
Great video. You strike me as a true Wisconsinite like myself. To all the people saying he wasted meat; first this video was on boneless fillets, second, the bobcats, eagles, pine marten, etc all need to eat too and my trail c pics have never looked so good. Like they say..."watch your own bobber".
Lucky Ducky, well you're pretty close. I live in the U.P. but I have a special place in my heart for Wisconsin. I was born in Rhinelander and I'm a big Packer and Spotted Cow fan. Thanks for the comment, KPO.
I clean my pike full filet and remove the y bones only because thats how i was taught to do it. But for all these morons trying to tell you your wasting meat. What a joke. They have obviously never cleaned or probably even caught a pike. Your method works just as well as any. Great video bud. Keep up the good work
Tom, thanks for adding in. I also did a vid on the full fillet method. There are pros and cons to both. But you're right sometimes it's not that easy to clean a pike. Especially if it is small. The lakes around me have sooooo many smaller pike that the regs encourage keeping small pike. But a lot of fishermen get frustrated trying to clean them and give up. Thanks again for being the voice of reason, KPO.
I’ve caught and cleaned many pike. I’ve always just dealt with bones instead of wasting all that meat. I scale it, scrape the slime off, and cut it up in sections after ripping fins out with their bones. Then flour with spices and deep fry. Show me one video of a pike or freshwater fish like bass where half the fish isn’t wasted by filleting.
Pickled northern is good too. I save my y-bone strips and the portion toward the tail. It don't take long to have enough for a batch and it's recommended to freeze the fish first anyway. The bones dissolve in the pickling process. Well done KPO
Super good little video! I love how if you listen, you actually hear his knife zipping along the rib bones... unzipping as it were. 😏 watched a previous video and yes, he did have the tips of the Y bones in his slices BUT, without him, I wouldn’t have found your video furthering my research. 😊 god bless you too!!
Guy used to work for me Ron , we was catching plenty in Spanish Ontario. He would fillet them and get four fillets and lose the Y bones. Top eating fish no doubt. Great knife skills
I’ve been eating this a lot it’s amazing. But my grandpa always does them lol it was really cool to see how it’s actually done I understood everything thanks
Once you use an electric fillet knife on several of these.....you'll become a believer! I use the method you showed, but with my electric knife. Northerns are a great eating fish and by having the bone out, even better!
@@zayneschepers8675 It truly amazes me that people from the US are so afraid of fish bones lmao, we just take them out while eating the fish.. instead of throwing half of the meat in the trash bin
@@avandeb8687 even american "hunters" need everything to have the texture of a store bought hamburger before they can eat it. Best way to prepare norhern pike. cut it in half, throw out guts, dump some salt on it and throw it on the fire. bon appetit. spit out bones whilst eating.
Great video. Nice tip on not cutting the Y-bone tips. Thx. I want to try this method, just for a change of pace. We spear pike in the winter - best eating fish in the lake! Thx for sharing!
I've cleaned several pike using this method but I also fillet out what's left, cube it up, and pickle it. The pickling brine completely dissolves the bones and then you can get all the meat off the fish. Of course you have to like pickled fish, which some people dont.
Personally i cut the tail from where you came up on Pikes back and just trimmed the bones out while skinning. They are in all in a chunk that you can see and feel moving with the fins so its not big operation. Otherwise this vid was brilliant thanks, got to test this during the summer and it was easy to learn and teach to my dad and grandfather.
this is the same method we use here in northern Ontario. I learnt it from an avid fisherman. nothing wasteful about it. there's plenty of pike around and I like mine boneless..I know alot of guys that don't keep pike, mostly because they don't know how to fillet or cook them.
Brian Willey, thanks for adding in on the subject. I know we have a lot of pike in Northern Michigan, I can only imagine what it's like in Northern Ontario. Thanks, KPO.
Thanks for the tip with the knife action for the top fillet! Question, would it be better to gut the fish before chilling it (not telling, but asking)? I'm learning how to pickle pike, so that y-bone fillet would desolve before eating. I've cleaned a few pike with the 5-fillet method, and given I'm not a weirdo, I don't get too bent out of shape if there is some "meat on the bone." I just bury the carcass in my garden - makes for some seriously awesome soil to grow veggies!
The method I use I saw in a Feild & Stream tip section like 30 yrs ago. I've prob cleaned close to 1000 pike since then. Very simple. First scale the whole fish. Second fillet each side of the fish from right behind the head all the way back to the tail. Third fillet out the rib bones. At this point u should be left with 2 whole fillets (1 from each side) with ribs removed and skin still attached. Now u make diagonal slices all the way down the fillet about 1/4 inch apart through the meat but not through the skin. Now make opposing diagonal 1/4 inch slices all the way back up the fillet again through meat but not through skin. Now do same process to other fillet. What u should be left with is 2 whole fillets that are 1/4 inch cubes of meat attached to the skin. By cubing the meat the y bones have been cut tiny and disintegrate when cooked. Have not had a single bone in 30 yrs.
Knetters Practical Outdoors yes the skin is left attached. That's why it needs to be scaled first. Huge amounts of meat and no waste. Give it a try see how u like it. I plan on trying ur method also, just to give it a shot.
Knetters Practical Outdoors BTW my reply was not a cut on the video! I thought it was very informative. I liked video and subscribed to ur channel. I think that we can all learn a little something from everyone else. I've checked out several of ur videos and I am loving ur channel!!!
I caught and cleaned pike in Vermillion Bay [Ontario] and then my friend smoked the fillets which we ate on the way home to Texas. They barely made it to Illinois to be honest! lol I wonder if anyone has ever flayed them like a bass then packed them into canning jars and cooked them to use for stew or fish cakes. When you put them in a cold packer or large pressure cooker it cooks the smaller bones just like canned mackerel, then you don't have to worry about the small bones; or even the backbone for that matter. For those ho don't understand what I'm talking about, you stuff as many fillets as you can into the quart jars leaving about 1.5-2 inches in the top open, then put the lids on loosely and stack them in the cooker and bring it up to pressure for 5 minutes, let the pressure off and remove the jars which will still be boiling slightly and tighten the lids. when they cool down enough the canning lids will pop in causing them to seal and you then have canned fish for whenever. Seems that pike would be good this way cause they did have a very firm meat. IF anyone has tried this please let me know! Thank You for the very nice vid.
Pickling pike and other fish does dissolve small bones. (see DragonFlagDano below) It's probably the same deal with what your saying. Glad you liked the vid and thanks for joining in on the conversation. KPO
Not a catch and release guy. Just my opinion. As a former commercial fisherman I don't filet. I cook them whole on the grill, head on, just the guts and scales removed and pick the meat from the bone. It takes practice but that's the way I was brought up. I would take the so called trash fish home and grill them for dinner every night. Saved a lot on groceries.
I have to say that's the best way I ever seen to clean a northern pike, and I'm from Minnesota, I usually go for a walleye, perch, or crappie. And I usually throw Northern back, not no more.
Since learning to clean Northerns in this fashion, Northern Pike has moved up ahead of Walleye as my 2nd favorite fish to eat (#1 for catching). Only Perch have better flavor in my humble opinion. By the way, the center membrane zippers right out, no need to cut it and wast a single morsel of Pike goodness.
Well I have to say Dave seems like a lot of work but in the end you got some really nice fish you're obviously skilled with the cleaning of Pike good job
First I always take the Scales off. It is very easy. You keep the fish in the water that makes the Scales open up. All you have to do is to use a knife and scrape them. Then I incise the belly and take out entrails. If there are roes, just soak them in cold water. Cook the whole fish with bones. Once done the meat can be separated leaving bones intact.
I love pike. One of the best ways i have found to keep them from getting slimey is do not put them back in water. Keepnthe pike out of water or a cooler and clean them right away or wrap then in news paper to take them home
People are just hating. Personally I'm too lazy for this method, but it seems excellent if you're picky about the bones. I just remove the y-bone after frying the whole fillet by cutting the dorsal half of it in half all the way from head to tail. That way you get a clean row of bones sticking out and you can pluck them 3-4 at a time.
An old Polish woman gave me a tip to actually REMOVE the slime. It does involve scaling the fish, though. After scaling, she would heat a teakettle of water to just short of boiling, and quickly (so as not to cook the meat) pour it over the fish while scraping the skin with a butter knife. This would remove ALL of the slime as well as the blackish, thin, sticky outer skin. She said doing this got rid of the slight "strong" flavor. She was right, and my pike is always sweet as walleye.
jerzcnate, yes I hope this helps you out with a few pike. There are different ways to do it, but I think this is the simplest, most straight forward way. Especially for people who haven't cleaned many fish. Take your time and let me know how it works out. Thanks for the comment. KPO
Chris Hammer, thanks for taking the time to comment. Biting into bones can be a deal breaker for some when it comes to eating fish, especially kids. Thanks again. KPO
Knetters Practical Outdoors how much meat are you getting vs cutting the y bone off the fillets? Is your style called a 5 fillet style ? Would you say your getting the almost same amount of meat by doing it both ways?
Chris, that is a question that has a lot of different passionate answers from a lot of different people. I call this the 5 piece method. If a person is good with a knife they will get more meat from doing it the more traditional way. Now, how much more still depends depends on the person operating the knife. You can watch videos on UA-cam showing guys that are just fantastic at cleaning a pike the traditional way (whole fillets). You can also watch videos of people that aren't so good with the knife doing it the traditional way and some of them might be better served going with the 5 piece method. I feel the 5 piece method is a real good option for people that are newer to fish cleaning or people that just don't clean a lot of fish. Some fishermen aren't cleaning fish every weekend. They might fish twice a year and are looking for a simple way to clean a pike. Sometime maybe if I get the right sized pike I'd like to do a video where I clean one half of the pike one way and the other half the other way and compare. I have a lot of other thoughts on this subject. Some people thank me for the video, some people curse me over the video. If you read some of my other replies to the comments on this video it will add to the conversation. Thanks
Knetters Practical Outdoors great response! I will have to try your way, looks like a quick way plus your getting that meat off the back and all of it (top of pike) yes some you tube tire kickers here for sure aka dorks!! Thank from Ontario Canada
An easy way to use the remaining meat around the spine and y-bones is pressure canning. Insta-pots make it even easier than in the old days. Just cut into sections shorter than the jar, bones and all, finger tighten the lids and set the timer. The meat will fall off the spine and the y-bones dissolve. Canned pike makes a lot sweeter fish cake than canned salmon or mackerel. Fry that up and serve with a little buttery white sauce--oh yeah.
Fantastic video! Best explanation on how to clean I Northern I have ever viewed!! Thank you so much. Where can I purchase your filet knives? What brand do you use?
Doug, thanks so much for that comment. I have 2 different knifes here. One is a Rapala brand. They make great knifes and can be found at most outdoor stores. The blue handled one is a cheaper (but decent) knife from Walmart. Thanks for watching, KPO.
I had a couple smaller pike and the first cut seemed like i could nt hardly get any meat of the back without getting a line of bones in the center?? Thanks for the video sir.
The best northern pike and other northern fish handler is a real pro. RISTO KOSONEN. Fast and very little waste. His video is called RISTO KOSONEN : KALANKÄSITTELY in Finland. No english subtitles but Risto makes his job and talk very little. Look at his knife technique. 7-times Scandinavian fish handling champion. All fish pike, white fish, perch, walley and many others. Regards from Finland,
Best tip ive ever learned for cleaning pike in summer: hang them in the shade in a good breeze for 20mins before you clean them. Slime dries up and almost goes away completely. Also cut the fins out from the midsection before you cut. In winter: never let them freeze or it releases the entire slime coat once it thaws and its a damn mess.
Like a lot of commenters here, I’ve never kept a pike because of the y bones too. I’ve caught a few really nice ones but let them go. Now I’m seeing the benefit and how easy it appears to be to filleting them. I have just one question : Raised to be an outdoorsman like yourself, I was taught to use as much of the harvest as possible, don’t let much go to waste, especially if you take a life. So I’m that respect, what about the meat that was left on the backbone ? It sure looked substantial to me. Is there a way of cutting it boneless as well ?
i really like the method, i fish alot in åland (island between finland and sweden) and we eat a lot of pike here, i have always done the traditional way just cut the filets of both sides, but my friend whos visiting tells me "you cant eat pike", its not that common to eat here, but i just love it (lots of butter and yellow onion in the frying pan) wanted to make him a nice piece of pike, and want to do it boneless (heard inner town people are very picky with bones) so thank you very much for the guide man will absolutely try this... i know people complain about meat being thrown out, but you can just give it away or make a fine pike soup out of it... lots of old folks here who wouldnt mine some fresh pike ;) Good video and good guide sir.
Blodcoldeyes, no, I only angled to get under the scales. After that you can ride the back bone all the way to the tail. No fork bones to worry about back by the tail. KPO
hi! Thank you so much I always get pike by fishing kayak and I take it back to water but after I see this video no chance to pike I wish more video of you thanks
Pike, yes there is. I also did a vid on the more traditional full fillet method. ua-cam.com/video/TlEXaBhr_wo/v-deo.html But I do think the 5 piece is a good option for people who don't clean many fish or for smaller fish. KPO
Good video! Clean ass juice from cutting board before removing skin. Also washing and dying fish gets rid of slime. For beginners, try and not puncture the intestines, gallbladder etc.. cold meat easier to cut. “Bleed” fish if you can, cut through while still alive, this will ensure clean cutting board. Tight lines!
Exactly!! This is how you prepare a pike if you wanna make a nice meal out of it. If you DONT do it this way, and get the y-bones out, you will get complains from the average Joes you will be serving it to. So then the whole fish is kinda wasted as a dish, just because you wanted a liiiitle more meat with y-bones in it. . Well, unless you just grind it to a mince and make those Pike-mushy-fish-ball-quenelle bullshit (Pike burgers are nice though). The remaining meaty-with-bone-parts you can freeze in, make a fond, cat food, use for fish or cray fish bate. It does not need to go to waste, only if one lacks the tiniest bit creativity.
Buddy, you're a life saver for a young fisherman. Thank you for being so informative. Those few details made all the difference!
You got it, KPO.
I can't believe this video doesn't have millions of views. I live in Colorado and I'm a huge fish eater catch a pike here and there and I have only eaten them one time some of the best tasting fish I have had in my whole life. Now I no the secret ty so much for this video. Pike tacos will be on the menu come next spring.
Thanks for that response.
I have never kept a pike before, always scared off by those y bones, thank you so much for the video, I kept my first one this week and used your method , I have been missing out all these years, delicious ! THANK YOU .
Terry, thanks for that comment. I also did a video on cleaning a pike with the full fillet method, LINK - ua-cam.com/video/TlEXaBhr_wo/v-deo.html But both methods have a time and place. Thanks again for the support, KPO.
Pickle them or can them. both of those processes soften up the Y bone that it doesn't matter anymore. Pickled pike are excellent as well as canning them in tomato sauce,liquid smoke, and olive oil.
My grandfather would climb out of his grave to smack me upside my head if i wasted meat like that . And you forgot to take out the cheek meat .lol
I get what you mean brother
I use it for catfish 😏
t cue better get some glasses.
@@phiddler1 ..
@@phiddler1 bi.
Best pike cleaning video I've watched. And I've watched many. Thanks
I also have a pike full fillet vid if you choose - ua-cam.com/video/TlEXaBhr_wo/v-deo.html thanks for the comment.
This is terrible. I can filled a totally deboned pike in a fraction of the time and not waste a bunch of meat like this method.
Great video, you are one of the few that address the small section of pin bones on the belly section near the tail. most guys don't even take them out and say it's a boneless fillet. God Bless !
fisherdave57, thanks so much! KPO
After years of watching this method on UA-cam and even having it demonstrated live (twice) you were the first person to actually explain how to keep the dorsal filet boneless by angling the knife slightly upward. Idk how many times I've watched someone do this and they never bothered to mention that! For those who've never tried this method, this piece of information for removing the y-bones will be the most important thing you can absorb when it comes to fileting pikes. If I didn't live on a lake with mostly pike I woulda just said screw it long ago. Fish for damn walleyes like everyone else 😆
Thanks for that comment. A lot of lakes by me have over populations of small pike. Many of these lakes have no size limit on pike. The 5 piece method is a great option for keeping more of these small pike, KPO.
Pike are delicious when cleaned properly. Better than Walleye…..and I catch A LOT of Walleyes JMO
Awesome video man. Thank you, very informative. I've clean a pike once before using this method, but you wen't the extra mile with more in depth explanation and tips. I've been catching so many pike lately, I wanted to refresh my memory on how to do this so I can keep a couple here and there. I know it may seem like a waste of meat to some people, but I know enough about pike to understand that if you want to eat boneless pieces of meat, this is the way to go. When fishing and hunting, we all have a way of doing things, and we all pick our own battles. I've seen guys shoot a deer, cut the back straps out, and leave the rest, which disgusts me! Then on the other end of the spectrum are guys that try to use every inch of an animal, including the hide. As a sportsman, I fall somewhere in between. I never kill what I will not eat, and I try my best not to be wasteful. Enough said.... I'm going to eat me some pike here soon! Thanks again. Thumbs up, and I'm going to subscribe. Check out my fishing channel sometime if you want.
Hookslinger, I really appreciate the comment. My response to Crackitify in these comments is right inline with what you are saying. I checked out your channel, consider yourself subbed. Thanks again. KPO
thank u, i watched this video after catching 2 northerns and introduced pike to my 2 kids and wife for mothers day dinner, it was grilled delicious and boneless thanks to ur video
Awesome to hear that Frank! It's not the only way to get the bones out of a pike, but it works and it's simple. Boneless is key to having kids enjoy a fish fry. Thanks for the comment. KPO
Awesome u seem be only one that did it right then lots others seen have nothing but negtive things to say sad I can't wiait to try this
Great video
Can’t wait to catch a pike now! I swore I’d never keep another one but now I’m anxious to try this. Thanks and God Bless you, too!
When you get a few let me know how the cleaning works out, KPO.
@@KnettersPracticalOutdoorsI think he may have forgotten to respond, or he sucks
@@brennanreese1291 Oh I'm sure he's got a few pike in the last 6 years. Funny though!
@@KnettersPracticalOutdoors hopefully
Wow! You can tell that Dave has done this more than once. Great technique and very skilled. Thanks.
You bet!
Thanks for posting this. I don’t have a lot of experience cleaning fish so this really helps. Like your methods and way of breaking it down so anyone can understand.
Thank you. Check out my fish cleaning playlist - ua-cam.com/play/PLksX0m4wrQHxnO2W7FKfGoG4WlYh4S4Qk.html
Great video! Cleaned my first SC pike tonight. Great taste too! Thank you!
Very cool Patrick! I have a few other vids on cleaning pike if you're interested, link - ua-cam.com/video/tKFnw_yp2cE/v-deo.html or ua-cam.com/video/tKFnw_yp2cE/v-deo.html&t=2s thanks, KPO
I actually enjoyed watching this. 5 simple cuts! Might not be down to every last bite on this particular method but if you are eating a pike of this size by yourself, the portion u get from this method would still make good eating for even a couple of people. Thanks for posting!
Jesse, really glad you enjoyed the vid. That is the beauty of the 5 piece method (5 simple cuts!). I hope I can give some confidence to people so they can enjoy some boneless pike meals. Thanks for the comment. KPO
I agree couple good meals and you done with it . Good job.
A buddy gave me four nice northerns yesterday. They are chillin right now, awaiting the knife. He showed me basically the same method you used, but I wanted a refresher. I have not cleaned a northern since I was about 15 years old in the 80's in Northern Minnesota.
Winter/spring coldwater pike are the best. Warm water fish are much less tasty.
Very cool! Just take your time. You'll have all the bugs worked out once you do the first one. After doing 4, you'll be a pro.
@@KnettersPracticalOutdoors Just finished up, and it all worked out fine. I'm sure I left some meat behind, but I'm happy with the results. Do you have any tips (or maybe another video?) about storing them short term without freezing them? Also, what is the best way to freeze/preserve them for future use?
Thanks for the video, just followed your instructions and I feel like I did pretty descent for my first try. Thank you!
Alyshia, I'm so happy to hear this video helped you out! Thanks for the comment, KPO.
Bea jenkins do you need to see and look on UA-cam to see a different way to clean northern pike easier and you get all the meat this guy weighs so much meat my cleaning it you have nothing left
Been cleaning fish for 50 years and this is by far the best demo. Thanks a ton. Only bad part is you’re a cheesehead!!! Nice video! All the best
Well, thanks for that. I kind of a halve cheese head. I was born in Wisconsin and like the Packers, but have been living in Michigan's Upper Peninsula for over 50 years.
Really enjoyed this video! Thank you for the time and energy you spent teaching me something :)
You are so welcome!
My dad never let me eat pike because they are to hard to clean,
now I can, THANK YOU
Take your time. They really are a good eating fish, KPO.
Good video. And good way to clean pike. And for all you haters who think there is too much waste, go talk to your local grocery store and ask how much waste they throw out.
If you eat fish with bones your fam is probably going to not eat it anyway. This way you get boneless meat, and as he stated he uses the scraps for fertilizer. There is nothing wrong with this.
Great video. Thanks for sharing. Ignore the haters. They probably only fish once a year anyway.
Kurtis, thanks for joining in on the discussion. Again I always refer to my reply to Cracktify in this discussion. Thanks again KPO.
GOOD instruction; GOOD lighting; GOOD audio; GOOD camera work; GREAT VIDEO!
RedRed Robin, I have been uploading for a little over a year now. Sometime I will probably monetize my channel, but so far I haven't worried about it. Comments like yours is what makes doing this enjoyable. Thanks so much. KPO
Hey Dave!! Took you advice and kept a pike. After watching the video I made out all right with the fillet job. Thanks!!
Very cool Steve. I know you always have walleye fillets in the freezer, but there's nothing wrong with a pike dinner once in a while, KPO.
Well done, sir. As a Jawja boy who occasionally gets to fish in Minnysoda, I've been challenged with pike cleaning. I don't get a whole lot of practice so I end up mangling a some of them. Haven't tried this method yet, but I'm going to the next time up. This is my favorite eating fish. Thanks.
braveswin1, please let me know how your pike cleaning turns out and thanks for the support, KPO.
you have been the first to mention the pin bones on the top cut, thank you for the direction on how to not get them in the fish.
No problem!
NICE VIDEO THANKS FOR SHARING! This was the video I was looking for will be heading to the U P next month and try this method of cleaning out Thanks.
Let me know how it works out!
One of the best pike filleting videos i have ever seen,,good job!!
Mark, thanks for that comment. Hopefully this will help a few fisherpeople enjoy a nice bone free meal of pike. KPO
I think this video is the best example of this method of filleting pike I've ever seen on video.
Lazarious1, wow, thanks for complement. I do hope this vid helps people enjoy a few meals of pike. Thanks for watching. KPO
Hands down this is the best video of this subject matter. You explain things in detail so perfectly. I enjoy your videos very much
Wow, thank you! I also did a vid on the full fillet method if interested ua-cam.com/video/TlEXaBhr_wo/v-deo.html
That is cool as it can be! I have tried it and failed, so I just fillet it and pull the y bones with pliers, but Spring is coming and I will watch this again and try it again. thanks for posting
Also check my vid on cleaning them the full fillet method and decide which works for you. Thanks for the comment and thanks for watching, KPO.
I just tried this out with chain pickerel and it works great!!! Thanks for the video!!
brian gillman, glad to hear it, enjoy that bone free pickerel. Thanks KPO
Just did a #25 pike..getting better. Picked up a tip from you.i also kept cheeks.
#25! That is a monster!
Glad to hear that your knives aren't of the $100 variety. My wife and I fish and camp mostly on the Valentine National Wildlife Refuge. It is an amazing place to panfish for bluegill, perch, Largemouth Bass, Northern Pike, and catfish. Located in northern part of Nebraska in my beloved Sandhills. Based on your slight accent😄 I'd say you are from Minnesota,Wisconsin, or somewhere north of us. If you get the urge for a change of scenery check it out on the internet. Started by Teddy Roosevelt, primarily as a refuge for migrating birds. 8 Refuge lakes open to fishing. Many other lakes and Merritt reservoir near by. You wouldn't regret it. 👍
Doug, good ears. I'm from the Upper Peninsula of Michigan. Which is basically right in the middle of your guesses. No my knifes aren't real expensive. Of course the key is them being sharp. Your area of Nebraska seems real cool. Thanks again for watching, KPO.
Good demonstration I tried this method once didn't angle knife got the tip of y bones I use another method that takes longer but I do think I get more meat off pike I also leave my fish in cooler over night meat is fermer nice presentation
Great to hear!
Outstanding demonstration, thank you!!!
You're very welcome!
I was raised on carp , catfish and bluegills with the occasional lucky Northern thrown in . We never worried about the bones in any of them because you learn how to get around them after they are cooked . It is cool that you found a way though .
I watched a man debone a catfish by clipping the tail on a clipboard, cut the head off , needle nose plyers on the main bone (similar to spine) and pull everything out where the head was, (if there were other small cuts I don't remember), mouth still moving, washed the cat down and asked if I wanted steaks or nuggets.
I ate my first pike last night, it was delicious but i noticed i had some bones in there. But this video now explains what i did wrong. So hopefully i fillet next pike better. tyvm
Do what I did in the vid and they will be boneless. Let me know how it works out. Thanks for watching, KPO.
Thank you, Sir, for posting, very useful. God bless!
welcome
Great vid man! also, don't listen to these jerks who are telling you that your wasting meat. there are many things to do with a pike carcass(stock and crawdad bait)
brianq Quan, most of my fish entrails go to the garden for fertilizer just like the Native Americans taught the pilgrims. Thanks for the support. KPO
Very Very nice job. I just cut up the same size pike as you just did n it was a fight. The slim was unreal. I'll try putting it in the fridge before hand if I end up keeping another one. It all depends on how I like it. :-)
Thank you so so much for this video!!! Just filleted my first fish alone!
Glad I could help!
Great video. You strike me as a true Wisconsinite like myself. To all the people saying he wasted meat; first this video was on boneless fillets, second, the bobcats, eagles, pine marten, etc all need to eat too and my trail c pics have never looked so good. Like they say..."watch your own bobber".
Lucky Ducky, well you're pretty close. I live in the U.P. but I have a special place in my heart for Wisconsin. I was born in Rhinelander and I'm a big Packer and Spotted Cow fan. Thanks for the comment, KPO.
Best practical video yet.....other than the wheel of death.
Thanks, and glad to hear you're liking the vids.
I clean my pike full filet and remove the y bones only because thats how i was taught to do it. But for all these morons trying to tell you your wasting meat. What a joke. They have obviously never cleaned or probably even caught a pike. Your method works just as well as any. Great video bud. Keep up the good work
Tom, thanks for adding in. I also did a vid on the full fillet method. There are pros and cons to both. But you're right sometimes it's not that easy to clean a pike. Especially if it is small. The lakes around me have sooooo many smaller pike that the regs encourage keeping small pike. But a lot of fishermen get frustrated trying to clean them and give up. Thanks again for being the voice of reason, KPO.
Poor pike. Got killed just to have 1/2 of it eaten then tossed. Shame on you picky ass eaters😂
I’ve caught and cleaned many pike. I’ve always just dealt with bones instead of wasting all that meat. I scale it, scrape the slime off, and cut it up in sections after ripping fins out with their bones. Then flour with spices and deep fry. Show me one video of a pike or freshwater fish like bass where half the fish isn’t wasted by filleting.
Pickled northern is good too. I save my y-bone strips and the portion toward the tail. It don't take long to have enough for a batch and it's recommended to freeze the fish first anyway. The bones dissolve in the pickling process. Well done KPO
Dragon, I like pickled pike too. I don't really do it myself, but I've had it more than a few times. Thanks for the comment. KPO
Super good little video! I love how if you listen, you actually hear his knife zipping along the rib bones... unzipping as it were. 😏 watched a previous video and yes, he did have the tips of the Y bones in his slices BUT, without him, I wouldn’t have found your video furthering my research. 😊 god bless you too!!
thanks a lot!
Guy used to work for me Ron , we was catching plenty in Spanish Ontario. He would fillet them and get four fillets and lose the Y bones. Top eating fish no doubt. Great knife skills
Sounds good to me, KPO.
I’ve been eating this a lot it’s amazing. But my grandpa always does them lol it was really cool to see how it’s actually done I understood everything thanks
You are welcome, KPO.
Once you use an electric fillet knife on several of these.....you'll become a believer! I use the method you showed, but with my electric knife. Northerns are a great eating fish and by having the bone out, even better!
Barry, glad to hear the video helped you out. I may have to try that electric knife sometime. Thanks for the comment. KPO
Thank you very much for that informative guide
welcome
I thought you were going to do some fancy trick to get all of the meat you left behind. lol man I dont mind bones that much to give up half the meat!
There's bones in there you can make a broth out of the rest of it if you want
U boil it in a soup.
@@zayneschepers8675 It truly amazes me that people from the US are so afraid of fish bones lmao, we just take them out while eating the fish.. instead of throwing half of the meat in the trash bin
@@avandeb8687 even american "hunters" need everything to have the texture of a store bought hamburger before they can eat it. Best way to prepare norhern pike. cut it in half, throw out guts, dump some salt on it and throw it on the fire. bon appetit. spit out bones whilst eating.
Your a dough bag
Great video. Nice tip on not cutting the Y-bone tips. Thx. I want to try this method, just for a change of pace.
We spear pike in the winter - best eating fish in the lake! Thx for sharing!
You are very welcome, good luck spearing this winter. KPO
I've cleaned several pike using this method but I also fillet out what's left, cube it up, and pickle it. The pickling brine completely dissolves the bones and then you can get all the meat off the fish. Of course you have to like pickled fish, which some people dont.
Who's John Galt, sounds like a good idea, thanks. KPO.
Love it. Gonna try this weekend
Let me know how it goes!
Personally i cut the tail from where you came up on Pikes back and just trimmed the bones out while skinning. They are in all in a chunk that you can see and feel moving with the fins so its not big operation.
Otherwise this vid was brilliant thanks, got to test this during the summer and it was easy to learn and teach to my dad and grandfather.
Hitman, thanks for the comment. Awesome to hear that fish cleaning is a family thing for you. Thanks for the support, KPO.
Excellent video. Thanks for sharing.
Al, you are very welcome. Hope you can use some of the content. Thanks KPO
this is the same method we use here in northern Ontario. I learnt it from an avid fisherman. nothing wasteful about it. there's plenty of pike around and I like mine boneless..I know alot of guys that don't keep pike, mostly because they don't know how to fillet or cook them.
Brian Willey, thanks for adding in on the subject. I know we have a lot of pike in Northern Michigan, I can only imagine what it's like in Northern Ontario. Thanks, KPO.
Very Nice work
Thank you so much 😀
Thanks for the tip with the knife action for the top fillet! Question, would it be better to gut the fish before chilling it (not telling, but asking)? I'm learning how to pickle pike, so that y-bone fillet would desolve before eating. I've cleaned a few pike with the 5-fillet method, and given I'm not a weirdo, I don't get too bent out of shape if there is some "meat on the bone." I just bury the carcass in my garden - makes for some seriously awesome soil to grow veggies!
Gutting before might work better, haven't tried. And yes sometimes are entrails go to the garden or chickens. Circle of life right?
thanks for making this fantastic explanation video God sir 🙏
You are most welcome. KPO
The method I use I saw in a Feild & Stream tip section like 30 yrs ago. I've prob cleaned close to 1000 pike since then. Very simple. First scale the whole fish. Second fillet each side of the fish from right behind the head all the way back to the tail. Third fillet out the rib bones. At this point u should be left with 2 whole fillets (1 from each side) with ribs removed and skin still attached. Now u make diagonal slices all the way down the fillet about 1/4 inch apart through the meat but not through the skin. Now make opposing diagonal 1/4 inch slices all the way back up the fillet again through meat but not through skin. Now do same process to other fillet. What u should be left with is 2 whole fillets that are 1/4 inch cubes of meat attached to the skin. By cubing the meat the y bones have been cut tiny and disintegrate when cooked. Have not had a single bone in 30 yrs.
S Smith, do you remove the skin? Sounds like an interesting way to do it. Thanks for adding in. KPO
Knetters Practical Outdoors yes the skin is left attached. That's why it needs to be scaled first. Huge amounts of meat and no waste. Give it a try see how u like it. I plan on trying ur method also, just to give it a shot.
Knetters Practical Outdoors BTW my reply was not a cut on the video! I thought it was very informative. I liked video and subscribed to ur channel. I think that we can all learn a little something from everyone else. I've checked out several of ur videos and I am loving ur channel!!!
Maybe I will.
S Smith, thanks a lot. KPO
I caught and cleaned pike in Vermillion Bay [Ontario] and then my friend smoked the fillets which we ate on the way home to Texas. They barely made it to Illinois to be honest! lol I wonder if anyone has ever flayed them like a bass then packed them into canning jars and cooked them to use for stew or fish cakes. When you put them in a cold packer or large pressure cooker it cooks the smaller bones just like canned mackerel, then you don't have to worry about the small bones; or even the backbone for that matter. For those ho don't understand what I'm talking about, you stuff as many fillets as you can into the quart jars leaving about 1.5-2 inches in the top open, then put the lids on loosely and stack them in the cooker and bring it up to pressure for 5 minutes, let the pressure off and remove the jars which will still be boiling slightly and tighten the lids. when they cool down enough the canning lids will pop in causing them to seal and you then have canned fish for whenever. Seems that pike would be good this way cause they did have a very firm meat. IF anyone has tried this please let me know! Thank You for the very nice vid.
Pickling pike and other fish does dissolve small bones. (see DragonFlagDano below) It's probably the same deal with what your saying. Glad you liked the vid and thanks for joining in on the conversation. KPO
Not a catch and release guy. Just my opinion. As a former commercial fisherman I don't filet. I cook them whole on the grill, head on, just the guts and scales removed and pick the meat from the bone. It takes practice but that's the way I was brought up. I would take the so called trash fish home and grill them for dinner every night. Saved a lot on groceries.
I have to say that's the best way I ever seen to clean a northern pike, and I'm from Minnesota, I usually go for a walleye, perch, or crappie. And I usually throw Northern back, not no more.
This guy is good, he’s really good.
thank you
Since learning to clean Northerns in this fashion, Northern Pike has moved up ahead of Walleye as my 2nd favorite fish to eat (#1 for catching). Only Perch have better flavor in my humble opinion. By the way, the center membrane zippers right out, no need to cut it and wast a single morsel of Pike goodness.
Noted and thanks!
Well I have to say Dave seems like a lot of work but in the end you got some really nice fish you're obviously skilled with the cleaning of Pike good job
Eric, thanks so much for that comment and thanks for watching, KPO.
First I always take the Scales off. It is very easy. You keep the fish in the water that makes the Scales open up. All you have to do is to use a knife and scrape them. Then I incise the belly and take out entrails. If there are roes, just soak them in cold water. Cook the whole fish with bones. Once done the meat can be separated leaving bones intact.
This is what I did fishing for pike in finland and it works perfectly. no waste
I love pike. One of the best ways i have found to keep them from getting slimey is do not put them back in water. Keepnthe pike out of water or a cooler and clean them right away or wrap then in news paper to take them home
Good stuff thanks
Excellent job!
Thank you very much!
People are just hating. Personally I'm too lazy for this method, but it seems excellent if you're picky about the bones. I just remove the y-bone after frying the whole fillet by cutting the dorsal half of it in half all the way from head to tail. That way you get a clean row of bones sticking out and you can pluck them 3-4 at a time.
vikipoyta, thanks for that comment and thanks for the support, KPO.
An old Polish woman gave me a tip to actually REMOVE the slime. It does involve scaling the fish, though. After scaling, she would heat a teakettle of water to just short of boiling, and quickly (so as not to cook the meat) pour it over the fish while scraping the skin with a butter knife. This would remove ALL of the slime as well as the blackish, thin, sticky outer skin. She said doing this got rid of the slight "strong" flavor. She was right, and my pike is always sweet as walleye.
Awesome! Well that is 2 Polish people that had slime ideas for you as I'm Polish too! Thanks for the feed back, KPO.
That was an excellent tutorial I may keep my next pike or two cause I know I will hack up the first filleting it that way lol.
jerzcnate, yes I hope this helps you out with a few pike. There are different ways to do it, but I think this is the simplest, most straight forward way. Especially for people who haven't cleaned many fish. Take your time and let me know how it works out. Thanks for the comment. KPO
Great video, nice way not to have bones in it! Still a good amount of fish!
Chris Hammer, thanks for taking the time to comment. Biting into bones can be a deal breaker for some when it comes to eating fish, especially kids. Thanks again. KPO
Knetters Practical Outdoors how much meat are you getting vs cutting the y bone off the fillets? Is your style called a 5 fillet style ? Would you say your getting the almost same amount of meat by doing it both ways?
Chris, that is a question that has a lot of different passionate answers from a lot of different people. I call this the 5 piece method. If a person is good with a knife they will get more meat from doing it the more traditional way. Now, how much more still depends depends on the person operating the knife. You can watch videos on UA-cam showing guys that are just fantastic at cleaning a pike the traditional way (whole fillets). You can also watch videos of people that aren't so good with the knife doing it the traditional way and some of them might be better served going with the 5 piece method. I feel the 5 piece method is a real good option for people that are newer to fish cleaning or people that just don't clean a lot of fish. Some fishermen aren't cleaning fish every weekend. They might fish twice a year and are looking for a simple way to clean a pike. Sometime maybe if I get the right sized pike I'd like to do a video where I clean one half of the pike one way and the other half the other way and compare. I have a lot of other thoughts on this subject. Some people thank me for the video, some people curse me over the video. If you read some of my other replies to the comments on this video it will add to the conversation. Thanks
Knetters Practical Outdoors great response! I will have to try your way, looks like a quick way plus your getting that meat off the back and all of it (top of pike) yes some you tube tire kickers here for sure aka dorks!! Thank from Ontario Canada
Damn fine tutorial....thanks brother.
Thank you for watching, KPO.
An easy way to use the remaining meat around the spine and y-bones is pressure canning. Insta-pots make it even easier than in the old days. Just cut into sections shorter than the jar, bones and all, finger tighten the lids and set the timer. The meat will fall off the spine and the y-bones dissolve. Canned pike makes a lot sweeter fish cake than canned salmon or mackerel. Fry that up and serve with a little buttery white sauce--oh yeah.
Thanks for adding that in, KPO.
Nice video! Thank you.
Glad you liked it!
Fantastic video! Best explanation on how to clean I Northern I have ever viewed!! Thank you so much. Where can I purchase your filet knives? What brand do you use?
Doug, thanks so much for that comment. I have 2 different knifes here. One is a Rapala brand. They make great knifes and can be found at most outdoor stores. The blue handled one is a cheaper (but decent) knife from Walmart. Thanks for watching, KPO.
I had a couple smaller pike and the first cut seemed like i could nt hardly get any meat of the back without getting a line of bones in the center?? Thanks for the video sir.
Yes the smaller the pike, the less you have to work with. But those small bones can still be wedged out. Thanks for the comment, KPO.
Is there any downside to leaving the skin on and smoking like that will the meat peel of the cooked skin. Will the skin add bad flavor?
I've never tried smoked pike.
Nice tip 👍
Thanks, KPO.
"I'm gonna fire up the UA-cam and watch people fillet fish and comment about how much meat they missed." - half of UA-cam
Glad I can be part of your UA-cam enjoyment. Thanks for the comment. KPO
The best northern pike and other northern fish handler is a real pro. RISTO KOSONEN. Fast and very little waste. His video is called RISTO KOSONEN : KALANKÄSITTELY in Finland. No english subtitles but Risto makes his job and talk very little. Look at his knife technique. 7-times Scandinavian fish handling champion. All fish pike, white fish, perch, walley and many others. Regards from Finland,
Best tip ive ever learned for cleaning pike in summer: hang them in the shade in a good breeze for 20mins before you clean them. Slime dries up and almost goes away completely. Also cut the fins out from the midsection before you cut. In winter: never let them freeze or it releases the entire slime coat once it thaws and its a damn mess.
Good stuff!
You are an artist !
Osvaldo, thanks for that comment my man! KPO
Thanks for the tips, I will be using them.
Great to hear. Let me know how it works out for you. Thanks for the comment. KPO
Like a lot of commenters here, I’ve never kept a pike because of the y bones too. I’ve caught a few really nice ones but let them go. Now I’m seeing the benefit and how easy it appears to be to filleting them.
I have just one question :
Raised to be an outdoorsman like yourself, I was taught to use as much of the harvest as possible, don’t let much go to waste, especially if you take a life.
So I’m that respect, what about the meat that was left on the backbone ? It sure looked substantial to me. Is there a way of cutting it boneless as well ?
I also did a vid on the full fillet method - ua-cam.com/video/TlEXaBhr_wo/v-deo.html This method utilizes things a little more.
Or just get fillets out, skin them, take rib bones out, mince the meat twice, make pike patties/meatballs. Y bones no problem, no waste
Northern Pike: the dragons fish as the legends have long since told Pike is a dragon's favorite dish
Interesting!
thats a good discerption of mister albert pyke for yah
thanks
great video!
Glad you enjoyed it
i really like the method, i fish alot in åland (island between finland and sweden) and we eat a lot of pike here, i have always done the traditional way just cut the filets of both sides, but my friend whos visiting tells me "you cant eat pike", its not that common to eat here, but i just love it (lots of butter and yellow onion in the frying pan) wanted to make him a nice piece of pike, and want to do it boneless (heard inner town people are very picky with bones) so thank you very much for the guide man will absolutely try this... i know people complain about meat being thrown out, but you can just give it away or make a fine pike soup out of it... lots of old folks here who wouldnt mine some fresh pike ;) Good video and good guide sir.
Blodcoldeyes, great to hear that you enjoyed the video. We really like the butter and onions in the frying pan here in the states too! KPO
at 3:20 did you tilt the knife upwards to as you did on the back?
Blodcoldeyes, no, I only angled to get under the scales. After that you can ride the back bone all the way to the tail. No fork bones to worry about back by the tail. KPO
ok sweet thanks again!
Thanks for teaching
Your welcome, KPO.
hi!
Thank you so much I always get pike by fishing kayak and I take it back to water but after I see this video no chance to pike I wish more video of you thanks
NTA, very cool. I know you're going to enjoy some nice boneless pike fillets. Thanks for the kind words. KPO
There are other ways of removing those "y" bones without wasting half of the fish.
I do like the idea of cooling them overnight though.
Pike, yes there is. I also did a vid on the more traditional full fillet method. ua-cam.com/video/TlEXaBhr_wo/v-deo.html But I do think the 5 piece is a good option for people who don't clean many fish or for smaller fish. KPO
He did an excellent job. Post your pike cleaning video.
@@nickcaesar7650 ....Read his reply to me...and he will show you what I was talking about.
awesome demo
Thank you, KPO.
Thank you so much. I love pike meat.
You are most welcome
Good video! Clean ass juice from cutting board before removing skin. Also washing and dying fish gets rid of slime. For beginners, try and not puncture the intestines, gallbladder etc.. cold meat easier to cut. “Bleed” fish if you can, cut through while still alive, this will ensure clean cutting board. Tight lines!
Thanks for adding in, KPO.
Great vid Dave! Thanks
Steve, you are very welcome. KPO
People saying he's wasting the meat dont know what they are talking about that's why they searched for a how to fillet pike video in the first place.
Exactly!! This is how you prepare a pike if you wanna make a nice meal out of it. If you DONT do it this way, and get the y-bones out, you will get complains from the average Joes you will be serving it to. So then the whole fish is kinda wasted as a dish, just because you wanted a liiiitle more meat with y-bones in it. . Well, unless you just grind it to a mince and make those Pike-mushy-fish-ball-quenelle bullshit (Pike burgers are nice though).
The remaining meaty-with-bone-parts you can freeze in, make a fond, cat food, use for fish or cray fish bate. It does not need to go to waste, only if one lacks the tiniest bit creativity.
Thanks for the comment, KPO.
Thanks for the comment, KPO.
That was cool!
thanks