I cut the Y bone from the top first, and carefully filleted both sides, then later skinned the fillets and got about 4 pounds of mostly boneless meat off a 7.25 pound 33 inch pike. Tasted delicious, fried the eyes and cheeks and a few small cuts with skin on, and made a slow and low heat soup. Saved the rest for trap and cut bait. Gonna mount the head.
Posted by SieveAndTheSand
2 Comments
You did good for your first time, your side peices (the larger filets) are going to have bones in them. The reason for removing the top is you can kinda see/feel the bones with ypur finger then with your knife blade, you should have more meat left on the middle of that fish.
As long as it all went to use then nothing negative to say. I like to use the remains for crawfish baits, if you ever need an idea. A good crawfish boil is delicious