Cleaning A Northern Pike (Boneless) - Full Fillet Method
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- Опубликовано: 5 июн 2024
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For other methods on cleaning a northern pike, LINK - • Cleaning A Northern Pike
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#fishcleaning
#northernpike
#fishcutting 
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Is nice to see a demonstration that explains the actual position of the bones. 👍🏻
Hey, thanks for the feed back and thanks for watching, KPO.
This was absolutely fantastic. Great knife-work, you took the time to explain every cut and you are the first one to actually show those Y-bones up close. Placing that wedge of bones back in the filet and your explanation of how to angle the knife was PERFECT. Going to try it this weekend, thanks for posting this!
Thanks for that comment Colin, KPO.
This guy nailed it. Can actually see the bone itself and how it's situated in the skeletal structure... Really helped me figure it out compared to other videos which just show the cuts.
Thanks Waylon, KPO.
I have been getting back into fishing the past couple of years after many years away from the hobby. I know pike are great eating fish, but I have been releasing them because I don't know how to clean them properly. This video is a great lesson in how to clean pike boneless. Thank you for passing on your skills and knowledge. I will also be viewing your video on the 5 piece method.
That is awesome!
This is awesome video! Cutting the pike is done carefully and the operation is well explained. This is also first video where I see (and hear) those Y bones explained very well. Thanks for the video (saved and liked!). And by the way the Y bone cut is said to be mother-in-law fillet (at least here in Finland) ;)
Thanks for that kind comment, KPO.
This is exactly what I was looking for. Thank you!!
You're welcome!
Great demonstration for the slow method. Thanks.
Welcome, KPO.
So well explained! You are awesome teacher!
Glad you think so!
Just a great fillet vid. ty iam a lifer trout slayer but gettin into pike and a clear video well exsplained is very helpful to not waste it.
Thanks for the comment and thanks for watching, KPO.
Fantastic video. Thank you for the full demonstration of the actual bone geometry. This just goes to show that the "5 fillet" method basically results in the same amount, or maybe just a bit more, waste of that meat between the fork of the bone but is considerably less time consuming.
You are welcome! I think both methods have a time and place, KPO.
Great demonstration man, I used the 5 cut technique, but I will definitely be trying this next time.
Bob, which ever one works for you is the best one to use, right? Thanks for watching, KPO.
Great demonstration. Glad you showed the close up of the fork bones
thanks
Great video. Got lots of info . Can't wait to try it feel more confident in deboneing
Thanks for the comment, KPO.
Liked and saved for future reference.
Awesome and thanks for watching my friend, KPO.
Fabulous. thanks for showing the actual bone. i learned a lot from that
Thanks
Your videos are very helpful, now like are making there way in my local lakes n rivers, only if I can catch some now
Good luck and thanks for watching, KPO.
man you make that look easy! great looking fillets!
Thanks for that comment and good luck fishing, KPO.
IT is easy and pike are great eating.
Glad I stumbled across your channel. "Practical" but immensely informative. Keep up with the awesome videos!
Do you have an "ice fishing walleye" Knetter style vid?
Since I started doing RUclips I haven't caught many walleyes through the ice. For many years I would put a permanent shack on lakes for the purpose of walleye fishing. Some years I did pretty good but I wasn't video taping back then. Maybe this winter is the time to get a few eyes thru the ice again. Thanks for the support, KPO.
Excellent video
thanks!
Perfect video
So informative
Glad you think so!
I've been thinking what if after you make that first y-bone cut, you come back around the bottom of the long "Y" stem then pull the bones from the fish instead of cutting them out from the lateral line. Maybe the "Y" would collapse and make it possible to pull out saving that strip. Can't wait to try it this summer.
Let me know how it goes.
Wow beautiful job…I learned a great deal. So if the northern is very large are they not good eating at that point? Or are you just throwing back the mature ones?
It's usually a good idea to throw back the big ones. It's easy for me because I don't catch big ones. The smaller ones (less than 30) are probably better eating, KPO.
Great video
Do you prefer a 5 cut or side filet? On pike
Thanks!
I think with real small pike the 5 piece is a better option. I've actually been doing the full fillet method a little different lately. I hope to get the right sized pike and I'll be ready to do a video on that.
Do you prefer a beaver dam tip up or a plastic tip up what is the best to buy?
Those higher end Beaver Dam ones are nice. But I don't know if the price means any better performance. The less expensive plastic ones are usually a little shorter and I like that. So I mostly use plastic Polar rail style tip ups and they seem to work fine. Thanks for watching, KPO.
But what about the gloves? Can you wash them, and reuse, or is it trips to the dollar store to buy new ones every time?
I will wash them and get several uses out of a pair, KPO.
Try this... chill the fish in the fridge first. It'll firm up the meat and make it easier. Sometimes I rough slab them at the dock, then finish the job in the cabin later (less flies and mosquitoes).
Thanks for adding in, KPO.
Is rough slabbing a head and guts removal?
@@michaelmarquis549
Damn mosquitoes ! .... I meant fillet the fish and remove the skin. Leave the rib bones and Y bones for later. They can be removed later at home, after the fillets have been chilled.
What are the gloves you wear?
Just a cheap woven cotton. Less than a dollar a pair.
Another great video!!! What I do with my northerns is run them through the meat grinder and make fish patties out of them.
Daniel, thanks for adding in and thanks for the support, KPO.
I have some northern pikes in freezer waiting to end up to meat grinder. I haven't removed Y bones because I think the Y bones will "disappear" when I run fillets twice through the grinder. Pikes were quite small so Y bones are small too.
Many ways to skin a cat. Any way you do it cold season pike are delicious!
Yes sir. Thanks for the support, KPO.
Everybody should howba real fillets northern pike. That masternis from Finland. His video isbthe best tutorial for pro filleters; RISTO KOSONEN : KALANKASITTELY or estonian haugifileerimine. Risto is the worlds best fillet worker for all northern fishes. Fast,,easy and most of all a very little wasre. Watch and learn.
Absolutely,,do not make saw moves when skinning or filleting.
You really should scrape all of that red fat off, and cut out the blood line in the middle. Really improves the taste
Noted
I’m the pike man in Canada makes me wish I was there
Richard, do you go to Canada every summer? Do you guys keep a few pike for supper or do you catch so many walleyes you just eat them? Thanks for the support, KPO.
Buddy has socks on his hands😂
You bet Simon, thanks for watching, KPO.
Y bones not 🔱 bones.😎
Awesome video. Your video and Ginas video together really help it to all make sense. Love the visual at 15:50. That was a epic teaching tool and really helped me understand what Gina was doing. (She does an amazing job and she’s fast, but a little to fast for a first timer). Amazing job. Subscribed!
See ginas video here.
ruclips.net/video/tKxNzWjAnqQ/видео.html
Americans are so scared to cook fish with bones and skin.... I just catch a pike, clean from scale and guts and then i just slice it like a bread and cook it. When its done, bones are super easy to remove and skin is actually delicious. The method you do is called - how to waste atleast 50% of your fish ;)
Sorry it wasn't your thing, KPO.
What a pollution line😬
I have no idea what that means.
Excellent video
Thank you very much!