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Message: <blockquote data-quote="Ristorapper" data-source="post: 319404" data-attributes="member: 810"><p>Fillet them like a walleye.  Bake them until perfectly done in the oven.   Take two forks and pull the two fillets into four lengthwise exposing those damn y bones.     Pull out the exposed y bones and feast.   Man oh man is that a hassle saver.</p><p></p><p>I've tried it every which way to fillet a pike until it is boneless and it befudles me to no end (Don't do it enough to get good at it).  </p><p>By the way, it is easier to fillet a bigger fish, say from 5 pounds and up because the bones are a little thicker and harder to cut through.  But baking them with the Y bones in is by far and away the easiest method I've ever found. Just remove  them when the fillet is done cooking.  Takes less time that way than to try to fillet them out and of course less waste of meat.</p></blockquote><p></p>

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