No Bones About It--How to Fillet a Pike

So these little white dots are the actual reason for the

bones

, so what we do is basically we go down the center of the fish, towards the center of the fish, you make an incision and then what it is basically is you go in a 45 and Basically, you're going to cut the loan so we go down to the middle of the

fillet

and then what we do is we go to the middle of the

fillet

. Now we're turning it and putting it at about 45 and we're cutting right under it. the actual

bones

the bones are a little bit tilted take your knife and just follow it you will feel the bones and what we are doing is making another cut on the other side of the tip of the bones And going all the way from the front of the escape on actually basically from the butt that spring is basically where you start and again on a 45 you just take your proper knife and feel the bones with your field knife optimally use your knife let the Flex do the work and then what happens is that you go in on the other side and you basically pick it up like this and what happens is you end up with a small thin rectangular piece of meat with all your bones AND and you basically end up with one throw away Bones that are garbage and the rest of the books