how to clean a northern pike

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August 1st, 2020

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7.6.2017 - Cleaning A Northern Pike, No Bones, No Slime, No Kidding - YouTube. Northern pike are among the tastiest fish that swim in fresh water, but many anglers will never get to enjoy a plate full of pike because they’ve heard the fish is difficult to clean.
How to Clean Northern Pike How To Fillet & Remove Y-Bones From Northern Pike By Gordy Johnson of Esoxhunter.com. Way up North, people crave pickled pike. Begin cleaning by laying the pike on its belly. Another good way to keep air off the fillets is to place them in a zipper-style freezer bag, cover with a few tablespoons of water, fold the top of the bag over and press evenly until all the air is out. At the midway point of the fillet, run your knife along the edge of the rib bones and carefully cut them away, toward the belly.Flip the fillet over, so the belly edge is now facing toward you. One full Fillet! Cut downwards and then turn the knife towards the tail of the fish to cut right across the tops of the bones all the way to the fin. Here are the basics of how to successfully clean a northern pike. Grab the tab of skin behind the blade with a plier or Lindy Fish Handler Glove and pull slightly while sliding the blade along the skin, removing the first boneless fillet.With the pike still on its belly, run a finger along the flat surface where the first fillet was removed. Place the northern pike on a cutting board and lay it on its side with the belly facing toward you. To make it, the fillets are cubed—another good way of ensuring all the bones are removed.
Select a fillet knife with a blade at least 6-inches long. Starting from the tail end, run your knife between the meat and skin, toward the opposite end, until the fillet is free from the skin.Flip the northern pike over and repeat steps two and three.Run the fillets under water to rinse off any blood or other unwanted material; then rinse your knife and cutting board.Place the fillet on the cutting board with the belly edge facing away from you. Next,  make another cut, straight down, one-half inch deep, about one inch further away from you. Lay the blade along the outside edge (away from the spine) of the tips of those bones and cut down until meeting resistance. Start with a fillet, skin on and ribs out. Many anglers believe they are impossible to remove, making the fish uneatable. For best results, use a northern that is at least 4 pounds in weight.Select a sharp fillet knife, measuring at least 6 inches in length. At the midway point of the fillet, find the edge of the “Y” bones and make a cut directly underneath the bones, along the length of the fillet. Now cut this long strip out of the fillet and all of the “Y” bones should come with it.You now have a bone-free northern pike fillet, ready for the frying pan.Affiliate Disclosure: Evolve Media LLC, and its owned and operated websites may receive a small commission from the proceeds of any product(s) sold through affiliate and direct partner links.monitoring_string = "68ec033d54c4f3b1ca4aca7f4c1e01ca" When surface temperatures are over 65°F, have ice along to throw in the livewell, but harvesting pike for the table is best accomplished in cooler waters, from early fall through late spring.Keeping pike alive and dispatching with a “billy” just before cleaning results in a better product. Place the blade between the skin and flesh, angled down slightly against the skin.

Tallennettu täältä: m.youtube.com. Turn the blade slightly outward and follow the Y bones out, then go straight down and through the skin on the bottom of the fish.Cut through the skin from head to tail, lay the fillet flat and remove it from the skin. Cleaning a pike is easier than you think. Learn a new twist to the five piece method and a simple trick to avoid the slime. Feel the outer surface of the fillet for any bones that were missed and remove them by gripping with a plier and slowly pulling them out.With larger pike in the 25- to 28-inch range, Y bones can be found with the fingertips and pulled out that way—individually with pliers—but smaller pike tend to have firmer flesh and better flavor. It is true that there is a trick to cleaning northern pike to properly remove the “Y” bones, but once you learn how, it is easy and well worth the effort. If you are right handed, the fish’s left side should be facing up and if you are left handed, the right side should be facing up.Make a cut from just behind the gills to the backbone. Select a fillet knife with a blade at least 6-inches long.

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