STEP 1:
Make first cut by grasping fish between the gills and poking knife into
softer throat region ahead of the two front fins |
STEP 2:
Slide knife forward towards tail of fish between the two middle fins and
stop by the bottom fin just in front of tail |
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(Still) STEP 2:
Slide knife forward towards tail of fish between the two middle fins and
stop by the bottom fin just in front of tail |
STEP 3:
Lay fish on side and make a vertical cut using a sawing motion down to the
backbone taking care to NOT slice through the backbone. |
STEP 4:
Turn your knife flat and parallel to the backbone. Saw along the backbone
(You'll hear rib-bones and "Y" bones being cut through) to the tail,
removing the complete slab of fish meat (?) which is one fillet. Do this to
each side of fish. |
STEP 4a:
Cutting gets easier near the tail doe to no rib bones |
STEP 5:
Remove the belly fin by slicing with the tip of your knife. |
STEP 5a:
Removing fin is easy if you hold it up and slice it off |
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STEP 6:
Locate the row of rib bones on the fillet by feeling them with your finger.
Then, place your knife edge right behind them and slice underneath. Remember
to turn your knife blade up against the underside of the ribs immediately as
you are making long, steady slices down the row of rib bones. The idea here
is to remove the ribs without wasting meat.
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STEP 6a:
After slicing about half to
three quarters of the way under the ribs, hold the fillet down with your
knife point, grasp the ribs and tear them out. This move greatly speeds up
the process and helps if you have a lot of fish to fillet.
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STEP 7:
Grasp the tail of the fillet with pliers and cut into flesh with blade while
turning blade almost flat and sawing. Simultaneously pull with the pliers
and push with the knife with a sawing motion. It helps to waggle your plier hand from side to side
as your knife hand saws down the skin of the fillet. |
STEP 7a:
Continue down the fillet. The feeling in the knife is one of slight tearing
as it cuts. Too sharp of your blade angle and you slice through the hide.
Too flat of a blade angle and you will leave meat on the hide. Your knife
must be quite sharp and you'll need to develope a feel. |
STEP 7b:
If you will be transporting your fillets, turn your blade down and slice
sideways leaving a patch of skin on the fillet for identification purposes. |
STEP 8:
Completed Northern Pike fillets will look like this if done properly. If
they look like they were driven over by a streetsweeper, you'll need a bit more
practise. |