Here’s a simple process for filleting your Canadian pike. This method works great for producing a boneless fillet that’s legal to transport throughout Canada and across the border into the US. As you can see, Earl Fleming from Manotak Lodge has filleted a few fish in his day!

In this article, we will discuss the process of filleting pike and how it can be done in a way that makes it boneless and ready for transport in Canada. Pike is a popular fish in Canada, known for its delicious taste and versatility in cooking. However, it can be challenging to remove the bones from pike, which can make it difficult to transport. But fear not, as we will guide you through the steps to fillet pike and ensure it is boneless and ready for transport.

Why Fillet Pike?

Filletting pike is essential for several reasons. Firstly, removing the bones makes it easier to cook and eat the fish. It eliminates the risk of accidentally biting into a bone while enjoying your meal. Secondly, filleting pike allows for more versatile cooking options. You can use the boneless fillets in various recipes, such as grilling, baking, or pan-frying.

The Process of Filleting Pike

Filleting pike requires some skill and practice, but with the right technique, you can achieve boneless fillets that are perfect for transport. Here are the steps to fillet pike:

1. Prepare your workspace: Start by setting up a clean and organized workspace. Make sure you have a sharp fillet knife, a cutting board, and a container for the fillets.
2. Remove the head: Begin by cutting off the pike’s head just behind the gills. This will make it easier to handle the fish and access the fillets.
3. Make an incision: Lay the pike on its side and make a shallow incision along the back, starting from the head and ending at the tail. Be careful not to cut too deep, as you want to avoid puncturing the internal organs.
4. Cut along the backbone: Insert the fillet knife into the incision and carefully cut along the backbone, separating the fillet from the bones. Use smooth, controlled strokes to ensure clean cuts and minimize waste.
5. Remove the fillet: Once you have cut along the backbone, use the knife to lift the fillet away from the bones. Work your way down the length of the fish, keeping the knife close to the bones to remove as much meat as possible.
6. Repeat on the other side: Flip the pike over and repeat the process on the other side to remove the second fillet.
7. Check for any remaining bones: After filleting both sides, carefully inspect the fillets for any remaining bones. Use your fingers or a pair of tweezers to remove any small bones that may have been missed.
8. Rinse and store: Rinse the fillets under cold water to remove any scales or debris. Pat them dry with a paper towel and store them in a sealed container or plastic bag for transport.

Tips for Filleting Pike

• Use a sharp fillet knife: A sharp knife will make the filleting process much easier and safer. Dull knives can slip and cause accidents, so make sure to sharpen your knife before filleting pike.
• Practice makes perfect: Filleting pike can be challenging, especially if you’re new to the process. Take your time and practice on smaller fish before attempting to fillet larger pike.
• Watch tutorial videos: If you’re a visual learner, watching tutorial videos can be a great way to learn the filleting technique. There are many videos available online that demonstrate the process step-by-step.
• Be cautious of the Y-bones: Pike have a series of Y-shaped bones that can be tricky to remove. Take extra care when filleting near the ribcage to avoid leaving any Y-bones behind.
• Consider using a fish filleting glove: If you’re concerned about safety and want to protect your hands while filleting pike, consider using a fish filleting glove. These gloves provide extra grip and protection against cuts and accidents.

Conclusion

Filletting pike is a skill that can be learned with practice and patience. By following the steps outlined in this article, you can successfully fillet pike and ensure that it is boneless and ready for transport. Remember to use a sharp fillet knife, take your time, and be cautious of the Y-bones. With these tips in mind, you’ll be able to enjoy delicious boneless pike fillets in your favorite recipes.