IceShanty.com's Ice Fishing Community
Ice Fishing Tips -Check your local regulations! => Northern Pike => Topic started by: Iceassin on Oct 25, 2018, 01:02 PM
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My plan this season is to target and catch more pike but have had little experience in cleaning them...more of a hack job at best. So did some searching on the best way to clean them and found this. Looks pretty simple to me.
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Never was a fan of this method...leaves half the meat on the fish.....
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Never was a fan of this method...leaves half the meat on the fish.....
I'll just have to catch more of them to make up for the amount lost. ;)
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Lol! ;D
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I do northerns like this.less meat loss at least for me doing it this way.
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I do the whole fillet at once but I like your way too looks faster :thumbsup:
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My plan this season is to target and catch more pike but have had little experience in cleaning them...more of a hack job at best. So did some searching on the best way to clean them and found this. Looks pretty simple to me.
This is how I do my pike as well.. NO BONES EVER
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Less waste and less time just to cut the strip of y bones off in one piece.
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I do northerns like this.less meat loss at least for me doing it this way.
That's the way I learned, best method I've seen, or used.
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Here is how I fillet mine.. by the way any one who uses a turkey carver ( i.e electric fillet knife) to fillet a pike don't know squat about filletting ..
https://youtu.be/LJYc1loAfU0 (https://youtu.be/LJYc1loAfU0)
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I do northerns like this.less meat loss at least for me doing it this way.
In my video and yours..
He forgot to explain to get rid of what a lot of guys I know call the mud line.. that make the meat taste like Mud when he was done removing the why bone from first piece.. you can see the pink bloody mud line oppsite side of the bones?? were they came out of thats were the fish stores it blood at along the spine.. revoming that and the belly fat helps get rid of that mud taste.. that's on most fish.. even soaking the fillet in milk like butter milk for a good hour or so.. will remove the rest of the blood and all the junk in it.. I usally just cut a vee and revome the mud line .. I cut the vee like a arrow pointing towards why bone.. this is good for all fish.. also if you catch a lot of walleye start looking up zippering walleye fillet .. and removing the cheeks..
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Here is how I fillet mine.. by the way any one who uses a turkey carver ( i.e electric fillet knife) to fillet a pike don't know squat about filletting ..
https://youtu.be/LJYc1loAfU0 (https://youtu.be/LJYc1loAfU0)
I. Love. To. Eat. Pike... That's the method I learned North of the Border and use to this day. Occasionally I'll leave the Y-bones till later like the good Dr. Speckler. As far as a "turkey carver", I always tote one to rip the rib bones from the spine so's I don't bugger the edge on my real fillet knife. If you know what you're doing slippin' out rib bones are too easy though I prefer the feel of a real knife. Same for slippin' the skin.
Any catch pike you don't want toss 'em my way before you leave 'em to rot on the ice... ;)2 Ya heah me Mainahs?
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Fish have 2 types of muscle fiber. White( sometimes pink ) and red. The red color has nothing to do with blood. It has more oxygen in it and it is used for steady prolonged movement where the white fiber is used for burst movements. The red muscle fiber definitely tastes different than the white fiber.
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I. Love. To. Eat. Pike... That's the method I learned North of the Border and use to this day. Occasionally I'll leave the Y-bones till later like the good Dr. Speckler. As far as a "turkey carver", I always tote one to rip the rib bones from the spine so's I don't bugger the edge on my real fillet knife. If you know what you're doing slippin' out rib bones are too easy though I prefer the feel of a real knife. Same for slippin' the skin.
I should say the fine detail work the turkey carver should not be used for ..cause your right it works for those situations
I am used to seeING the turkey carver hit the bones not cut threw bone and the blade pushes up or lifts up leaving a jagged cut along the rib meat leaving a lot behind.. that's why I use a serrated crkt komer big eddy 2 for most of my work.. wich has about 2 inch of seration. Hacks threw the bones nicely.. wile having the blade to do the fine detail work.. this way I don't switch between knifes or have electricity by water since the two dont mix well lol's plus the fact not every camp has electricity so can't plug in if you don't got it in canada..
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are these methods similar for chain pickerel?
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are these methods similar for chain pickerel?
Exactly the same technique for a pickerel.
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Here is the method I use. Save's a lot of meat and I'm slowly getting better at it over the years....