i saw last week on a fishing show how this guy[ im thinking joe buckre?] cleaned his pike for eating. he scaled them then filleted them like any fish. he removed the belly bones then took said fillet turned it over on the meat side and made cuts with the knife every 1/4 inch all the way to the skin. when they were fried in the hot grease, the y bones burned off or dissentigrated. sound easy to me and oooooooooooo so goodddddddddddddd!!!!!!!!!!!!
