How TF do you not have 200k+ subs!? This is the best multi species channel on RUclips. I love Wiebe but want more than 4 videos a year! Jay, I never miss a show and really appreciate what you do!
Yeah its actually mind blowing. The video quality and camera work along with information in the videos is miles above a lot of RUclipsrs who has 500k+ subs.
100% agree - Pike are awesome eats! Thanks for highlighting it for the masses. I’m 42 and didn’t learn to clean pike until I was 38. Never kept one before that and can’t even believe it! Two pro pike eating tips that I learned the hard way so all of you don’t have to. #1 clean water lake pike and river pike out of the upper Mississippi River in Minnesota are a bit different eating fish. Pike from lakes on the whole taste better. For some reason the lateral line in the pike from our river system gives the meat an off putting almost metallic flavor when left in the fillets. For that reason I remove the visible lateral line section of flesh and discard. It makes all the difference and your right back in line with lake pike level table fare. #2 is something I came across when scouring RUclips in an attempt to learn how to properly clean pike. This video like 99% of the pike cleaning videos I’ve watched has left 3 to 4 bones in each side of the fillets. They are full size bones that will ruin some diner’s experience (my wife and many of my aunts stop eating when they get a bone). They are located directly in line (up and down) with the anal vent. The next time you clean a pike just as he has shown (I use this exact same method) make a vertical cut a 1/2” on each side of the vent. The bones are in this narrow cut out section located exactly from the lateral line extending an inch or so towards the vent. There is literally only one video on all of RUclips that uses this fillet method and points out these bones and their removal. It was so frustrating when I was first learning to clean pike because I would continuously find these bones in the fillets after chunking them up to cook and at first I couldn’t figure out where I missed them in the process. I thought I was doing something different than the videos that was causing the bones to be missed, but it turned out this wasn’t the case at all. I was doing it correctly just as in this video. The five cut method most people show does cut around these additional bones if you pay attention to the videos you’ll see it. I don’t prefer that method as for my personal skills I feel I get the most meat and least waste by filleting as he has here with this method. If I had great camera gear I would attempt to display these additional bones and their removal myself. Please if someone that has good recording gear sees this comment, do a video that educates the fishing world on this. Tight lines to you all!
For the first time I truly understand cleaning pike! As usual, you (and Sam!) do a great job teaching us about the finer points of fishing, cleaning and cooking! Thanks for all you do.
I watched this video in May of 2022 prior to taking a bush trip to Piche Lake in Ontario. Because of this video I went to headbanger and bought a few of the 7" Fire Tails to take on my trip. It was 100% worth it as I landed 5 pike over 30" with them and caught my largest fish of all time: a 42" northern on the red tiger. Thank you for sharing your experiences with the world and allowing us a chance to broaden our knowledge base.
At the lake growing up we caught and ate almost exclusively pike. Usually kept 3-5lb eaters. Simple spiced dry batter, fried in butter, on bread. Add your favorite salad, fantastic supper. I still really love it.
I love Sam's touch! She knows what's up with the veggie portion. It has been a long time since I learned the y-bone filleting so thanks for the reminder. I have always loved the taste of pike and it's crazy how many people have strong opinions about it. Good stuff.
You nailed it. COLD WATER pike are good eating. Once the water gets warm in the summer, kinda nasty. They were my mom's favourite fish to eat, and she was a wizard at cleaning them. Winter/early spring pike ... almost impossible to tell the difference from walleye. In fact, she fooled many people who said they hate pike but loved her "walleye". But like walleye, the smaller ones are the ones you want.
Comment coming from an ACF certified executive chef, ya done good, Jay. And so did your adorable wife. And that you were preparing to say Grace and give proper thanks to the One who made everything possible, there is really nothing left to say. You are truly blessed, young man!
Pike are excellent in the frying pan. In tea-stained waters of northern Ontario the meat is usually orange. If you know where the y-bones are you can pull out a few at a time while you are eating, it's not a big deal. One between 24 and 30 inches is a perfect eating size.
Pike by far is the most delicious fish to eat in my opinion. It's like people don't like them because when they were little their dad said they taste like crap when the truth is people just don't like to fillet them and they don't like how slimly they are.
@@Dingus7664 that's because you don't bleed your fish or the pike you're keeping are to big. 20 incher, kill him immediately, cut his gills and remove the blood. Gut him, fillet him, fry him up, guarantee you couldn't tell the difference between pike and walleye that way. In fact you'd like the pike more and think the walleye is the pike.
I agree! Written off as a pest. My family can't tell the difference between walleye and cold water pike! A little trickier to fillet but practice makes perfect!
Pike tastes fishy someone said. Well that why I fish for the fishy taste lol! If I want chicken taste then I will buy and eat chicken. I remember being invited to dinner where moose was on the menu. The lady was proud to say that she could make the moose meat taste like beef. Many people do that. I like my moose to taste like moose that's why I hunt moose not cow.
@@Dingus7664 Cut off the the red meat from the filet or most of remove y bones and it taste like heaven its allways the red or darker beat which makes fish taste fishy mushy muddy what ever bleed it out before too its day and night difference
im glad to see Jay using these lures, finally someone knows about European lures in Canada. other than myself and everyone else who is ahead of the curve.
A little tip for those clean pike. Do not, I repeat, do not let the skin touch the meat. If you fillet it, make sure your fresh meat never touches the outside skin, otherwise it will not taste as good. Before you flop your meat back on the cutting board, make sure to wash it if the fillet has been skin down. I've been catching and cooking pike for almost 30 years, for anyone wondering where this is coming from.
@@du_auch_da4520If you wash and clean the skin well before you open the fish, then it's fine. Pike has this protective slime on it's skin and that changes the way the meat tastes if it touches it.
My father-in-law is the absolute boss of processing pike. Second best time fishing in my entire life. Father's Day weekend 2018. No license needed. We were catching big ones right by the bridge going into Noxon, Montana. Best time fishing was 25 years ago in the Gulf Intra-Coastal Waterway south of Orange, Texas. We caught some massive bull reds. Man, they put up a fight!
Dude, I love pike. Their invasive here and regularly we pull 30lbs pike out of our watershed, so we encourage harvesting as much as one can catch to save out Bull Trout. Makes for great eating.
We do things a bit different when cleaning our "hammer handles" but the result is the same,...fine eating!!! I guess the only real difference is I start with taking the back or the "loin" off the Pike then doing like half fillets of the Pike's sides and finally the tail section like normal, you should end up with five bone free pieces of Pike , to cook as you see fit but wait, there's more!!,....If you continue and remove the innards of the fish, and remove it's head (minus any cheek meat) you can boil the carcass of the Jack/Pike/Hammer Handle and make a really excellent fish broth to use for a soup or chowder, as a rice flavouring, for ramen noodles etc. and so on. Thanks for highlighting how fantastic the standard Slough Shark can be, and I hope everyone gets a chance to try a Northern Pike this year with loved ones!! If you can, take a kid along fishing and make some memories!!
I just caught my first mess of pike...(chain pickerel down where i am)...had no idea how to clean them properly but we managed...then this video pops up the week before we are going back...so thank you for this.
I fished Canada when I was a kid. My dad went up there in the 50’s and 60’s with my grandfather on fishing trips and told stories of how mean that fish is. Once he was about to pull a pike out of the water up into the boat and another one came along and took a bite out of the side of the fish! Those things are crazy! LOL!
Cube the pike, add to food processor with cream cheese, jalapenos, and crispy bacon. use a melon baller to make "fish balls". Coat in your choice of breading, and deep fry. That's my favorite for pike.
Ive cleaned many pike over the hundreds normally what i do for my family is i leave the Y-bone in. Find the last Y-bone cut the tail meat off. Cut down the center line removing the blood line on bigger fish. Cut back strap and belly meat in two to three pieces. Divide meat from boneless to bone in bags - bowls of water. EZ no waste the Y-bone is large and ez to find tbh Cool to see someone else that learnt for there grandpa been cleaning since i was nine.
The sweet chili sauce is something I'll have to try. For those that like pickled fish that is also a great option for northerns since the vinegar dissolves the y-bones.
Pike are tied with bluegill for favorite too eat. After you learn how to clean them they are so delicious. Plus they are a blast to catch when you aren’t throwing a $10 jerkbait.
Really good info on cleaning Pike..watching this I finally decided to try cleaning one today. This is by far the easiest way I've seen to get the bones out. I won't be throwing all those Pike back anymore! Made the same sweet chilli bites too.. delicious!
Thank you Jay and Sam! I grew up eating pike just we had never tried to take the bones out. Once I get a 26” or bigger pike I will be trying to remove the bones
I grew up eating wild caught, Y-bone-in pike in MN on vacation back in the late 60’s. Loved it! About 15 years ago my best buddy taught me how to take the Y-bone out. After much practice he has turned me into a competent Y-bone remover. My enjoyment of eating and serving pike has increased so much. Never too old to learn. 🙂
It was good to see a video about cleaning and eating pike. It's the best eating fish that swims!! Not sure if you have ever noticed but pike will have another small set of Y bones at the tail end of the ribs just bellow the lateral line. They are quite noticeable on a 22"-29" fish. Look for them the next time you clean a pike. It was something I learned only a few years ago and has helped with eliminating every bone in the fillet.
One tip: many people don't like pike besides the Y-bones but also because it's a very slimy fish they say it doesn't taste very good. That's why you should avoid to let the meat to touch the slime. That way the "bad taste" doesn't get to the meat. My opinion is that Nordic Pike is an awesome fish to eat.
Sam saves the day again. Good thing she stepped in at the end. It looked like Jay poured half the jar of that sauce in the pan for 8 cubes of fish. I'm sorry I have disagree on the comparison between pike and walleye. No matter how cold the water is, pike always have that hint of pike slime in 'em. Not that the meat is slimy, but it has an aftertaste of what pike slime smells like. I would eat them if I were hungry, but they are much better sport than dinner.
@@JaySiemens I've been catching and spearing pike for years and I always remove the ybones and the scent glands that red strip down the side of the filets from the tail up
Old fishermen used to turn pike into a type of roasted meat ball here in Denmark. We call it frikadeller. Basically it is minced meat. In this case fish. Egg, flour, fine chopped onions and perhaps a bit of milk. A pan with hot butter on, and use a spoon to make oval shaped balls. Then put on the pan, roast on one side, turn and press flat. Dont use cast iron pan, as you would need too much fatt in order not to make them stick too hard. Serve with whatever you want or like to eat.
@@JaySiemens No problemo. It is what the old fishermen usually did with this fish. You can eat it with parsil sauce and boiled potatoes. Melt butter and wisp in some flour. Add milk and wisp in a way to avoid lumps. Once you have a good thickness, and the taste of flour is gone. You take it off the heat and add lots of chopped parsil. Salt and pepper. Too salty, add a bit of sugar. You know. It is basically a type/form of bechamel, just with parsil instead of nutmeg. The ratio of milk/flour is usually 1/4 of liter of milk for each spoonfull of flour. The thickness of the butter-flour mix should be as morter you use for brick houses. (If that makes sence)
Northerners love their Wallies but in Missouri we love our pike more than any other fish and we always have the discussion as to how much we would love to have northern pike. Most people up north think of pike as a nasty fish with too many bones and not worth keeping but we live them so much
Cut the throats in the livewell and the meat will taste even better and easier to clean, plus the meat stays white not yellow. Headbangers lures are amazing and Pike love them. Great video Thanks for sharing.
I'm late to this channel. Cant wait to try making the pike bites. Normally I grill my pike and finish it with butter just like a steak. My son loves it
I've fished and ate Pike my entire life. The best eating size is. The bigger, the better. They don't taste any different at a larger size. The biggest benefit is that the bigger they are, the easier they are to clean. I don't even keep them unless they are 26+ inch. Once they are that size, the Y bone is super easy to fillet out of the fish. If it's too small, the Y bone is harder to fillet around and remove. Also, once you get to 26+ one pike is a meal for 2 people. I've eaten pike all the way up to 40-42 inch, and they still taste the same.
I ordered myself some Catch and Cook and can not wait to try it out this spring / summer! I Can't wait for the release of the Spicy version... I'll be all over that too!
Restaurant worthy! Little bit of lemon juice squeezed into the stir fry sauce gives it a bit of a zing. 😋 Maybe some shredded mozzerella over the broccoli to melt into the hot fish...yum. 🤤
Thois is they BEST clensing pike vif iv have ever seen!?!?!??! Even my grandpa didnt teach me this much, and he and his family survived on pike in Sweden in the start of the 1900s
Pike are amazing eaters…. We catch em out of the finger lakes in upstate NY…. We use the red and white Rattle-Traps…. The pike can’t resist….. they are curious and aggressive…. Awesome sport fish…
Very cool, man. A little off from how I like my fish, but I appreciate the cleaning technique sharing. I think I'll hit up Big Lake here in Alaska, and try my hand at some pike fishing.
Good stuff! I admit I’m a little intimidated by the bones but more intimidated by dispatching the fish. Do you do the bonk method, spike to the head, or throw in the cooler?
For a clean filleting experience- if you slit their throats and let them bleed out in a live-well when you slab em the fillets will be white and clean, very little blood to deal with.
I need at at least 1 26”+ inch pike to start keeping pike. I most often only fillet back strap then sides behind the dorsal fins. I most often dredge in plain flour, then egg, and then top off with a cornmeal and wheat flour mix.
Great video. However, when we do fly-in fishing we realized we did not want to waste time or meat. So, I leave the y-bones. I get the "slabs" and remove the ribs. I then remove the skin. The tail section has no y-bones. So, I cut the skinless filet into three pieces, one of which is the tail section. I fix these however we are cooking that day ( usually frying or grilling). After the fish is cooked, use a fork on the cooked mean and remove about 1/2 to 3/4 of an inch of the meat along the top of the filet. All the y-bones are visible - sticking out of the filet, and each diner removes these with their fingers. They come out meatless, easy-peasy and no wasted meat or time. The other advantage is that all frying of the filet pieces will be about the same size and thickness, therefore no need to fry the little thin piece of meat resulting from the y-bone removal. As camp cook, that gives me more card playing time!
I went up to Scotland and fish one of the loch there. I took the pike back to Wigan cleaned um. And didn't de bone um. Just cut into steaks put flour on um and cooked in frying pan . It was finger licking great. But always catch and cook fish that is in clean waters. No dirty canal's.
You have become one of my favorite RUclips channels to watch. Great quality videos, good fishing information and always entertaining to watch. Can appreciate a good click bait free channel as well these days. Lol Tight lines!
I have been thinking about fishing for days since spring hit,and this post is just making me want to all the more.Great Pikes on that Fire Tail,I’m getting a few of them ASAP!
I had a guide/groundskeeper fillet them slightly different than that. He would cut under the Y-bones from the outside and then fillet it like normal on each side, then cut above the Y-bones on each side and it would give you like a little Pike tenderloin/backstrap. Cut that into little Pike fingers/tenders. Delicious!
You will have way more control on that fish and overall be a lot safer if you keep some rags or paper towels around to wipe up some of that slippery slimy stuff before you cut. As Chef Corky Clark said when I was in culinary school "clean dry board, clean dry fish".
Where I live, there are young burbot right up along the shoreline at ice out. I've seen lots of small burbot in under 3' of water while wading early in the season. Too, the rocks that shallow have typically carved by the ice into bars and troughs, which is probably the best ambush cover pike can find before the weeds come in. I catch allot of 40" pike in knee deep water, and I personally dont think they are just hanging out there and digesting.
You audio was perfect compared to may of the channels I watch. Amazing video I love to see people eating pike. The last one I ate was a 36 incher my friend here in Colorado caught and I have to say one of my favorite fish to eat. They are considered a invasive species in many lakes here in Colorado so in most places there unlimited bag limit. I release the small ones the many people in my area kill them on sight which I find a huge waste and a real shame. SRY for the long comment Pike fishing gets me excited.
Hey Jay. Quick question. I’ve targeted pike before when I was in Minnesota, but only caught two miniature ones. I know to target weeds, wood, and rocky shoreline points, but is there anything else I should look for? I know what lures to use as well. I’m just not sure how to gauge my lure depth, and If I let my lures hit bottom, they’re almost certainly going to be lost in rocks, weeds, or wood. I also wouldn’t really be able to use electronics other than a portable fish finder that only looks straight down. Any tips? The lakes I would be in could be normal lakes OR Canadian Shield style lakes. So either average pike fishing lake, or cold, crystal clear, only structure being rocks and fallen trees. Should I change tactics depending on style of lake? It’s all just a bit overwhelming and confusing for me.
When you use steel utensils on teflon, the communists win.
HAHAHA. Love this.
@@JaySiemens Spread the word. It should be the 11th Commandment.
Lol...I've been chewed out by the wife for that
I cringed when he did that! It would be close to terms for divorce
as a Chef, a bit of my soul dies when somebody does that. 100% agree.
How TF do you not have 200k+ subs!? This is the best multi species channel on RUclips. I love Wiebe but want more than 4 videos a year! Jay, I never miss a show and really appreciate what you do!
I was leaning more towards 500K
Yeah its actually mind blowing. The video quality and camera work along with information in the videos is miles above a lot of RUclipsrs who has 500k+ subs.
I agree 100% with the 4 videos a year comment.... but I upload zero videos a year so.... Go Jay Go!
80k is still alot that's my towns population times 4
It's only a matter of time
100% agree - Pike are awesome eats! Thanks for highlighting it for the masses. I’m 42 and didn’t learn to clean pike until I was 38. Never kept one before that and can’t even believe it! Two pro pike eating tips that I learned the hard way so all of you don’t have to. #1 clean water lake pike and river pike out of the upper Mississippi River in Minnesota are a bit different eating fish. Pike from lakes on the whole taste better. For some reason the lateral line in the pike from our river system gives the meat an off putting almost metallic flavor when left in the fillets. For that reason I remove the visible lateral line section of flesh and discard. It makes all the difference and your right back in line with lake pike level table fare. #2 is something I came across when scouring RUclips in an attempt to learn how to properly clean pike. This video like 99% of the pike cleaning videos I’ve watched has left 3 to 4 bones in each side of the fillets. They are full size bones that will ruin some diner’s experience (my wife and many of my aunts stop eating when they get a bone). They are located directly in line (up and down) with the anal vent. The next time you clean a pike just as he has shown (I use this exact same method) make a vertical cut a 1/2” on each side of the vent. The bones are in this narrow cut out section located exactly from the lateral line extending an inch or so towards the vent. There is literally only one video on all of RUclips that uses this fillet method and points out these bones and their removal. It was so frustrating when I was first learning to clean pike because I would continuously find these bones in the fillets after chunking them up to cook and at first I couldn’t figure out where I missed them in the process. I thought I was doing something different than the videos that was causing the bones to be missed, but it turned out this wasn’t the case at all. I was doing it correctly just as in this video. The five cut method most people show does cut around these additional bones if you pay attention to the videos you’ll see it. I don’t prefer that method as for my personal skills I feel I get the most meat and least waste by filleting as he has here with this method. If I had great camera gear I would attempt to display these additional bones and their removal myself. Please if someone that has good recording gear sees this comment, do a video that educates the fishing world on this. Tight lines to you all!
Check out MKT lures
Sounds like high mercury in Mississippi pike. Beware
For the first time I truly understand cleaning pike! As usual, you (and Sam!) do a great job teaching us about the finer points of fishing, cleaning and cooking! Thanks for all you do.
Glad you enjoyed it! Thanks for watching!
I watched this video in May of 2022 prior to taking a bush trip to Piche Lake in Ontario. Because of this video I went to headbanger and bought a few of the 7" Fire Tails to take on my trip. It was 100% worth it as I landed 5 pike over 30" with them and caught my largest fish of all time: a 42" northern on the red tiger. Thank you for sharing your experiences with the world and allowing us a chance to broaden our knowledge base.
That’s awesome!! Great work!
“The best way to do it, is to start doing it!” Words I’ll die by
Jay: I know this sounds like a sales pitch. Well it is lol
At least I'm honest haha
At the lake growing up we caught and ate almost exclusively pike. Usually kept 3-5lb eaters. Simple spiced dry batter, fried in butter, on bread. Add your favorite salad, fantastic supper. I still really love it.
I love Sam's touch! She knows what's up with the veggie portion. It has been a long time since I learned the y-bone filleting so thanks for the reminder. I have always loved the taste of pike and it's crazy how many people have strong opinions about it. Good stuff.
You nailed it. COLD WATER pike are good eating. Once the water gets warm in the summer, kinda nasty. They were my mom's favourite fish to eat, and she was a wizard at cleaning them. Winter/early spring pike ... almost impossible to tell the difference from walleye. In fact, she fooled many people who said they hate pike but loved her "walleye". But like walleye, the smaller ones are the ones you want.
Grace... a must, thanks for the content
Comment coming from an ACF certified executive chef, ya done good, Jay. And so did your adorable wife. And that you were preparing to say Grace and give proper thanks to the One who made everything possible, there is really nothing left to say. You are truly blessed, young man!
Thanks so much!!
Pike are excellent in the frying pan. In tea-stained waters of northern Ontario the meat is usually orange. If you know where the y-bones are you can pull out a few at a time while you are eating, it's not a big deal. One between 24 and 30 inches is a perfect eating size.
Pike by far is the most delicious fish to eat in my opinion. It's like people don't like them because when they were little their dad said they taste like crap when the truth is people just don't like to fillet them and they don't like how slimly they are.
They taste fishy, walleye are by far the best. Pike are gross to cut up, nasty fish.
@@Dingus7664 that's because you don't bleed your fish or the pike you're keeping are to big. 20 incher, kill him immediately, cut his gills and remove the blood. Gut him, fillet him, fry him up, guarantee you couldn't tell the difference between pike and walleye that way. In fact you'd like the pike more and think the walleye is the pike.
I agree! Written off as a pest. My family can't tell the difference between walleye and cold water pike! A little trickier to fillet but practice makes perfect!
Pike tastes fishy someone said. Well that why I fish for the fishy taste lol! If I want chicken taste then I will buy and eat chicken. I remember being invited to dinner where moose was on the menu. The lady was proud to say that she could make the moose meat taste like beef. Many people do that. I like my moose to taste like moose that's why I hunt moose not cow.
@@Dingus7664 Cut off the the red meat from the filet or most of remove y bones and it taste like heaven its allways the red or darker beat which makes fish taste fishy mushy muddy what ever bleed it out before too its day and night difference
Wow me and my dad caught a good pike and cooked it using this method now pike is my favourite freshwater fish
im glad to see Jay using these lures, finally someone knows about European lures in Canada. other than myself and everyone else who is ahead of the curve.
By far the best northern pike filleting vid I’ve seen. Thanks bud, will definitely be trying this!
Awesome! Thanks for the kind words!
A little tip for those clean pike. Do not, I repeat, do not let the skin touch the meat. If you fillet it, make sure your fresh meat never touches the outside skin, otherwise it will not taste as good. Before you flop your meat back on the cutting board, make sure to wash it if the fillet has been skin down. I've been catching and cooking pike for almost 30 years, for anyone wondering where this is coming from.
So cooking it with the skin on isn't a good idea either?
@@du_auch_da4520If you wash and clean the skin well before you open the fish, then it's fine. Pike has this protective slime on it's skin and that changes the way the meat tastes if it touches it.
Never fillet
It wastes fish
Gut it cook it !
which is interesting, bc in this video i feel like he definitely does. curious on his take
Jay makes fishing look fun, exciting, and easy. I’m out there for 2-4 hours and don’t get a bite!
I have those days too!
Pike ranks highly in my kitchen!
My favorite method...chunked and boiled...pour on melted butter and sprinkle some pepper...YUMMO!!!!
My father-in-law is the absolute boss of processing pike. Second best time fishing in my entire life. Father's Day weekend 2018. No license needed. We were catching big ones right by the bridge going into Noxon, Montana. Best time fishing was 25 years ago in the Gulf Intra-Coastal Waterway south of Orange, Texas. We caught some massive bull reds. Man, they put up a fight!
Tasty isn’t the word for pike. DELICIOUS!!! My favorite fish for stew and pickling. Thanks for sharing. Peace
The colors on Pike's skin is amazing!
The production of this video is insane. The drone footage is awesome
Thank you! I appreciate it!
Dude, I love pike. Their invasive here and regularly we pull 30lbs pike out of our watershed, so we encourage harvesting as much as one can catch to save out Bull Trout. Makes for great eating.
Using this video as my guide for pike cleaning/fileting. Planning to do my first pike catch and cook tonight in Alberta if things go my way
We do things a bit different when cleaning our "hammer handles" but the result is the same,...fine eating!!! I guess the only real difference is I start with taking the back or the "loin" off the Pike then doing like half fillets of the Pike's sides and finally the tail section like normal, you should end up with five bone free pieces of Pike , to cook as you see fit but wait, there's more!!,....If you continue and remove the innards of the fish, and remove it's head (minus any cheek meat) you can boil the carcass of the Jack/Pike/Hammer Handle and make a really excellent fish broth to use for a soup or chowder, as a rice flavouring, for ramen noodles etc. and so on. Thanks for highlighting how fantastic the standard Slough Shark can be, and I hope everyone gets a chance to try a Northern Pike this year with loved ones!! If you can, take a kid along fishing and make some memories!!
Love this! Thanks for sharing!
i catch and eat pike whenever they are in season in Minnesota, all summer! deep fryer does a good job, tastes just as good
Everything about your channel is about good people, education, and quality. Glad to see your subscriptions growing and you deserve more recognition. 👊
Cold water pike is so under rated! another great vid Jay and Sam!
Thanks so much for watching!!
Cold water pike tastes plenty good. Nice to see Sam also.
Sam says hi
Love your videos, and as a Retired Coast Guardsmen I appreciate you telling people to wear their life jackets.
I was never worried about catching pike as a kid...actually was quite excited to, just getting my lure out with all of my fingers.
Where do u fish in Ontario to catch so many pikes
I just caught my first mess of pike...(chain pickerel down where i am)...had no idea how to clean them properly but we managed...then this video pops up the week before we are going back...so thank you for this.
I fished Canada when I was a kid. My dad went up there in the 50’s and 60’s with my grandfather on fishing trips and told stories of how mean that fish is. Once he was about to pull a pike out of the water up into the boat and another one came along and took a bite out of the side of the fish! Those things are crazy! LOL!
At 21:00 nice Plate of food ! Hope both of you success ! Who knows I'll charter in Canada next year. I did Wrangell Alaska last year..
Cube the pike, add to food processor with cream cheese, jalapenos, and crispy bacon. use a melon baller to make "fish balls". Coat in your choice of breading, and deep fry. That's my favorite for pike.
Great video! And you can save the pieces you cut out if you catch enough pike in summer, and pickle them. Bones will dissolve.
That's what my Dad does he puts them in Mason jars.
Thats a great idea! Thanks!
Ive cleaned many pike over the hundreds normally what i do for my family is i leave the Y-bone in. Find the last Y-bone cut the tail meat off. Cut down the center line removing the blood line on bigger fish. Cut back strap and belly meat in two to three pieces. Divide meat from boneless to bone in bags - bowls of water. EZ no waste the Y-bone is large and ez to find tbh
Cool to see someone else that learnt for there grandpa been cleaning since i was nine.
Great tips! Thanks!
Family altercations; professionalism certified speech therapist
I love the PICK UP YOUR TRASH!... So many people don't do it! Pack it in, pack it out.
Best pike clean and cook vid out there...period! 👍
I appreciate that!
This is the most high quality fishing video i have ever seen, my favorite fishing account now
Wow, thanks!
The sweet chili sauce is something I'll have to try. For those that like pickled fish that is also a great option for northerns since the vinegar dissolves the y-bones.
Pike are tied with bluegill for favorite too eat. After you learn how to clean them they are so delicious. Plus they are a blast to catch when you aren’t throwing a $10 jerkbait.
The fact that you catch that many pike is just crazy! Wish I could just catch 1 at my lakehouse!
Really good info on cleaning Pike..watching this I finally decided to try cleaning one today. This is by far the easiest way I've seen to get the bones out. I won't be throwing all those Pike back anymore! Made the same sweet chilli bites too.. delicious!
Thank you Jay and Sam! I grew up eating pike just we had never tried to take the bones out. Once I get a 26” or bigger pike I will be trying to remove the bones
I grew up eating wild caught, Y-bone-in pike in MN on vacation back in the late 60’s. Loved it! About 15 years ago my best buddy taught me how to take the Y-bone out. After much practice he has turned me into a competent Y-bone remover. My enjoyment of eating and serving pike has increased so much. Never too old to learn. 🙂
I just caught my first two Northern Pike today! So I found this video and am glad I did!
It was good to see a video about cleaning and eating pike. It's the best eating fish that swims!!
Not sure if you have ever noticed but pike will have another small set of Y bones at the tail end of the ribs just bellow the lateral line. They are quite noticeable on a 22"-29" fish. Look for them the next time you clean a pike. It was something I learned only a few years ago and has helped with eliminating every bone in the fillet.
Good to know!! Thanks!
One tip: many people don't like pike besides the Y-bones but also because it's a very slimy fish they say it doesn't taste very good.
That's why you should avoid to let the meat to touch the slime. That way the "bad taste" doesn't get to the meat.
My opinion is that Nordic Pike is an awesome fish to eat.
Sam saves the day again. Good thing she stepped in at the end. It looked like Jay poured half the jar of that sauce in the pan for 8 cubes of fish.
I'm sorry I have disagree on the comparison between pike and walleye. No matter how cold the water is, pike always have that hint of pike slime in 'em. Not that the meat is slimy, but it has an aftertaste of what pike slime smells like.
I would eat them if I were hungry, but they are much better sport than dinner.
Never skip a ad of jay video always a banger video 👍🏼
Thank you!!
Litterly grew up eating pike and walleye were a more rare dinner. It's definitely my prefered fish to eat cause of the memories
Tried it for this first time this winter. Tough to filet but I was also a beginner. Not as good as crappie or bluegill, but certainly underrated
@@thebassboys9779 there's tricks to do it fast. I might share my style at some point
Same good memories so good
Love it!
@@JaySiemens I've been catching and spearing pike for years and I always remove the ybones and the scent glands that red strip down the side of the filets from the tail up
Old fishermen used to turn pike into a type of roasted meat ball here in Denmark. We call it frikadeller.
Basically it is minced meat. In this case fish. Egg, flour, fine chopped onions and perhaps a bit of milk. A pan with hot butter on, and use a spoon to make oval shaped balls. Then put on the pan, roast on one side, turn and press flat. Dont use cast iron pan, as you would need too much fatt in order not to make them stick too hard. Serve with whatever you want or like to eat.
Sounds amazing! Thanks for sharing.
@@JaySiemens No problemo. It is what the old fishermen usually did with this fish. You can eat it with parsil sauce and boiled potatoes.
Melt butter and wisp in some flour. Add milk and wisp in a way to avoid lumps. Once you have a good thickness, and the taste of flour is gone. You take it off the heat and add lots of chopped parsil. Salt and pepper. Too salty, add a bit of sugar. You know. It is basically a type/form of bechamel, just with parsil instead of nutmeg.
The ratio of milk/flour is usually 1/4 of liter of milk for each spoonfull of flour. The thickness of the butter-flour mix should be as morter you use for brick houses. (If that makes sence)
What rod and reel you use with what rating line😊
Northerners love their Wallies but in Missouri we love our pike more than any other fish and we always have the discussion as to how much we would love to have northern pike. Most people up north think of pike as a nasty fish with too many bones and not worth keeping but we live them so much
This was some gnarly pike fishing guys! Can’t beat Canadian pike
I don't know why I have never thought about preparing fish this way. That looks delicious! Thanks Jay and Sam for the recipe.
Glad you liked it!!
Yes! Northern pike are invasive in Colorado so I hope I can replicate this!
Greetings from Denmark. That's a really exotic pike dish! Thanks for sharing 👍
Last week I caught my first musky at 44 inches
Congrats!
That's a nice one!
A1 production quality on the vids bro, subbed!
Awesome! Thank you!
Sam's plate looks sooooooooooooo delicious. Great work.
She says thank you!!!
Cut the throats in the livewell and the meat will taste even better and easier to clean, plus the meat stays white not yellow. Headbangers lures are amazing and Pike love them. Great video Thanks for sharing.
Love Headbangers for sure! Thanks so much for watching!
I'm late to this channel. Cant wait to try making the pike bites. Normally I grill my pike and finish it with butter just like a steak. My son loves it
I've fished and ate Pike my entire life. The best eating size is. The bigger, the better. They don't taste any different at a larger size. The biggest benefit is that the bigger they are, the easier they are to clean. I don't even keep them unless they are 26+ inch. Once they are that size, the Y bone is super easy to fillet out of the fish. If it's too small, the Y bone is harder to fillet around and remove. Also, once you get to 26+ one pike is a meal for 2 people. I've eaten pike all the way up to 40-42 inch, and they still taste the same.
I ordered myself some Catch and Cook and can not wait to try it out this spring / summer! I Can't wait for the release of the Spicy version... I'll be all over that too!
Thanks so much for giving it a try!! I hope you love it!
I find filleting in 5 separate cuts on a pike is my favourite for pike I know you miss a bit of meat but cutting above the y bones make it really good
Thank you for acknowledging the need to say grace - good on you
Restaurant worthy! Little bit of lemon juice squeezed into the stir fry sauce gives it a bit of a zing. 😋 Maybe some shredded mozzerella over the broccoli to melt into the hot fish...yum. 🤤
Looove it! Thanks!
Thois is they BEST clensing pike vif iv have ever seen!?!?!??! Even my grandpa didnt teach me this much, and he and his family survived on pike in Sweden in the start of the 1900s
Pike are amazing eaters…. We catch em out of the finger lakes in upstate NY…. We use the red and white Rattle-Traps…. The pike can’t resist….. they are curious and aggressive…. Awesome sport fish…
Definitely!
Very cool, man. A little off from how I like my fish, but I appreciate the cleaning technique sharing. I think I'll hit up Big Lake here in Alaska, and try my hand at some pike fishing.
Love it Jay! Always teaching me and putting a smile on my face! Keep doing what you do!👊🏼
Thanks so much for the kind words!!!
Just made me have to go cook some fish you guys made that meal look so bomb. Tight lines and keep it up with the great videos
Good stuff! I admit I’m a little intimidated by the bones but more intimidated by dispatching the fish. Do you do the bonk method, spike to the head, or throw in the cooler?
For a clean filleting experience- if you slit their throats and let them bleed out in a live-well when you slab em the fillets will be white and clean, very little blood to deal with.
I need at at least 1 26”+ inch pike to start keeping pike. I most often only fillet back strap then sides behind the dorsal fins. I most often dredge in plain flour, then egg, and then top off with a cornmeal and wheat flour mix.
Excellent video quality, explanation, and demo!
Northern Pike are my favorite fish to catch and yes Pike are as good as Walleye to eat. I also like barbless hooks.
Great video. However, when we do fly-in fishing we realized we did not want to waste time or meat. So, I leave the y-bones. I get the "slabs" and remove the ribs. I then remove the skin. The tail section has no y-bones. So, I cut the skinless filet into three pieces, one of which is the tail section. I fix these however we are cooking that day ( usually frying or grilling). After the fish is cooked, use a fork on the cooked mean and remove about 1/2 to 3/4 of an inch of the meat along the top of the filet. All the y-bones are visible - sticking out of the filet, and each diner removes these with their fingers. They come out meatless, easy-peasy and no wasted meat or time. The other advantage is that all frying of the filet pieces will be about the same size and thickness, therefore no need to fry the little thin piece of meat resulting from the y-bone removal. As camp cook, that gives me more card playing time!
Style points!! followed by the airhorn, Classic.
I went up to Scotland and fish one of the loch there. I took the pike back to Wigan cleaned um. And didn't de bone um. Just cut into steaks put flour on um and cooked in frying pan . It was finger licking great. But always catch and cook fish that is in clean waters. No dirty canal's.
Thats awesome!
I love Jesus! Glad you threw the part in about saying grace! As all good things come from our father!Love the channel!
Just when I really really needed a video from jay! Thanks bro 😎
Glad I could help!!
@@JaySiemens did you like your award from gridlessness? Love them! P.S. do a wiebe collab. It’s time🤘
You have become one of my favorite RUclips channels to watch. Great quality videos, good fishing information and always entertaining to watch. Can appreciate a good click bait free channel as well these days. Lol
Tight lines!
I appreciate it!! Thanks so much for following along!
They're crazy. Pike, Walleye, are great eating.
Rehardless of those 'technical difficulties' (cuz i didn't even notice!) it was a great video brother
The Great Northern Pike !!
I have been thinking about fishing for days since spring hit,and this post is just making me want to all the more.Great Pikes on that Fire Tail,I’m getting a few of them ASAP!
Hope you like them!!
I had a guide/groundskeeper fillet them slightly different than that. He would cut under the Y-bones from the outside and then fillet it like normal on each side, then cut above the Y-bones on each side and it would give you like a little Pike tenderloin/backstrap. Cut that into little Pike fingers/tenders. Delicious!
Awesome!
You will have way more control on that fish and overall be a lot safer if you keep some rags or paper towels around to wipe up some of that slippery slimy stuff before you cut. As Chef Corky Clark said when I was in culinary school "clean dry board, clean dry fish".
Where I live, there are young burbot right up along the shoreline at ice out. I've seen lots of small burbot in under 3' of water while wading early in the season. Too, the rocks that shallow have typically carved by the ice into bars and troughs, which is probably the best ambush cover pike can find before the weeds come in. I catch allot of 40" pike in knee deep water, and I personally dont think they are just hanging out there and digesting.
Jay that is one way to clean a pike. I use the 5 fillet method which I think is way easier. Have you ever tried that method?
I start with takeing a slab off the top first, then get under the bone.
then over the y bone.
this was really helpful and educational, thank you!
a question - is it possible to use tweezers and get the bones out as well like you would a salmon?
Thank you. This is the best pike filleting and cooking video I’ve ever seen.
Thanks!! Glad I could help!
Jay: how's that bait look in the water. Unreal... unreal.
People learning English: Well that bait sucks
You audio was perfect compared to may of the channels I watch. Amazing video I love to see people eating pike. The last one I ate was a 36 incher my friend here in Colorado caught and I have to say one of my favorite fish to eat. They are considered a invasive species in many lakes here in Colorado so in most places there unlimited bag limit. I release the small ones the many people in my area kill them on sight which I find a huge waste and a real shame. SRY for the long comment Pike fishing gets me excited.
Hey Jay. Quick question. I’ve targeted pike before when I was in Minnesota, but only caught two miniature ones. I know to target weeds, wood, and rocky shoreline points, but is there anything else I should look for? I know what lures to use as well. I’m just not sure how to gauge my lure depth, and If I let my lures hit bottom, they’re almost certainly going to be lost in rocks, weeds, or wood. I also wouldn’t really be able to use electronics other than a portable fish finder that only looks straight down. Any tips? The lakes I would be in could be normal lakes OR Canadian Shield style lakes. So either average pike fishing lake, or cold, crystal clear, only structure being rocks and fallen trees. Should I change tactics depending on style of lake? It’s all just a bit overwhelming and confusing for me.