I fish a lake where there are tons of northerns averaging around 24". After I fillet the fish, I will tear the fillets in half along the ventral line (also remove this! It's dark red and is really fishy tasting). Now you have bone free belly meat for the fry pan and the back strap with the "y" bone for pickling.
As for recipes, Google "pickled pike recipes" and you'll be able to pick the best on for you!
