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Boneless pike fillets
The five-fillet method Clive Schaupmeyer This is a great way to get almost bone-free fillets from a medium-sized pike.
Email me if you have questions. |
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The basic process is shown in this diagram. |
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The first cut is made behind the gills downward to the backbone. |
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The filleting knife is run parallel to the top of the backbone all the way to the front of the dorsal fin. The fillet is removed by cutting upward. This is boneless unless some of the backbone was included. |
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Next the triangular fillets are cut from the front of the dorsal to the base of the tail. These are boneless. |
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I forgot to photograph
the removal of the main side fillets. See diagram above. The knife is
inserted on the outside of the top of the Y bones and downward to the
rib cage. Skin the five fillets on a board. Make sure the filleting knife is sharp. The top (back) fillet can be split in half along the muscle line -- see arrows in the picture. |
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