How to get the Y-bones out of a northern pike fillet has always been one of the top questions asked of any Master Filleters at the sports shows. Some are quite adept at filleting the big, bony fish so we asked them to pass along their knowledge here on this web site.
The "Twin Pack" is perfect for filleting a pike. There are numerous methods for doing so, we are going to discuss the "slab" method. First cut the fish in to two separate fillets. For ease of photography, the head has been removed first and is not necessary for the slab method. We do suggest that the bottom fins and top fins be removed for ease of filleting using this method. The fish is filleted back to belly getting as close to the rib line as possible, giving you two complete fillets. Once you have removed both fillets, remove the rib bones from each side along with the top and bottom fins on the fillet. Once done, you are ready to remove the Y-bones on the tasty northern pike fillets. Start by using your fingers to find the Y-bones, then cut down along the crown of the slab of meat below them. Cut on an angle to avoid wasting any meat. A close look from the side of the fillet and careful cutting with a sharp knife will help. Make another cut below this section to isolate the Y-bones in one piece. Do this by gently pulling on one side of the Y-bone strip while sliding the tip of the knife below it. A flexible knife is best and make sure to be careful. Once removed this should leave a thin piece of bone free meat above it and large bone free northern pike fillet below it. All that remains is to remove the skin from the fillet, wash it and check it for any "stranglers". It only takes a few minutes, a sharp flexible fillet knife and some confidence to fillet a northern pike and get out the pesky Y-bones. Northern pike are VERY good eating with white, flaky, delicate fillets when cooked properly. Cleaning them on a Fillet King® board helps control the mess and slime associated with preparing them for the dinner table. This can actually be seen in the photographs supplied by our helper for this tutorial. Blood running down the table and a dirty working surface are a thing of the past when you use the Fillet King® system of fillet and cutting boards. Clean up is easy even after big fish like northern pike.

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