Removing the Y-Bones from Northern Pike

You can remove the ‘Y’ bones before or after you cook the fillets. If you choose to remove them when you’re cleaning the Pike, here’s how.

Remove each fillet by cutting down through to the spine and then turn the knife and cut along the spine to the tail.
Now remove the rib cage from the fillet; with the top portion of the fillet to your right, flatten out the rib cage with your fingers or knuckles.
Starting at the top of the fillet, cut between the rib cage and the meat, using more pressure along the rib cage.

When you reach the bottom, repeat this on the other side.

The thickest part of the fillet will be a ridge of bones that look like white dots, the ‘Y’ bones. To remove, cut above the ridge, but close to the bones.
Follow the bones as they curve upwards a little. Moving to the middle line of the fillet, cut at a 45 degree angle until you can feel the ‘Y’ bones and follow the bones with your knife past the vent.
Easily remove the bones, which should only be held by skin.

Another option is to remove the ‘Y’ bones after cooking, when the properly cooked fillet will separate along the line of bones and make for easy removing.

For more information, watch these Videos: