A Guide to Cleaning Northern Pike: Step-by-Step Instructions

Northern pike, often referred to as "Jacks," are a popular catch among anglers for their impressive size and delicious taste. Cleaning a northern pike may seem like a daunting task, especially if you're new to it, but with the right tools and technique, it can be a rewarding experience. In this guide, we'll break down the process into easy-to-follow steps to help you clean a northern pike like a pro.

Tools You'll Need:

Before we dive into the cleaning process, make sure you have the following tools on hand:

1. Sharp Fillet Knife: A good-quality fillet knife is essential for precision and safety. I love the Rapala, but the Bubba’s are super popular, have good reviews, and are on my Christmas list this year. Dear Santa…

2. Cutting Board: Choose a sturdy, clean cutting board with a non-slip surface. 30’’ or larger is the ticket, plan on catching & cleaning big fish!

3. Fork: I use this standard kitchen utensil to help in the process.

4. Gloves: Optional but recommended to protect your hands from the pike's slime & sharp fins.

5. Trash Bags or Bucket: To discard waste properly.

Now, let's get started with the step-by-step cleaning process:

Step 1: Safety First

Before you begin, put on your gloves to protect your hands from slime & sharp spines. If you're new to cleaning fish, take a few moments to familiarize yourself with the anatomy of the pike.

Step 2: Remove Filet

Place the pike on the cutting board, belly facing away from you. Start by making a cut behind the head and around the gills until you hit ribs and the back bone. Then, use only the last half inch of the knife to cut down the back along the backbone. Once you get to the soft dorsal fin, push your knife all the way through to the anal fin and finish your cut to the end of the tail. Then, angle your knife to cut along the ribs. Once you get around the ribs, angle your knife down to get as much belly meet as you can. Lastly, cut along the belly of the fish to fully remove the fillet.

Step 3: Remove the Pike's Skin

Use a fork at the tail to pin down the filet to your cutting board. With the flesh side up, starting at the tail, insert your fillet knife between the skin and the flesh at a slight angle. Gently work your knife along the length of the pike, separating the skin from the meat. Use long, smooth strokes, and keep the knife as close to the skin as possible to maximize the meat yield.

Step 4: Debone the Pike

Once you've removed the skin, carefully feel for any remaining bones using your fingers. Pay special attention to the Y-bones near the center of the fillet; these are the main bones you'll want to remove.

Step 5: Rinse and Pat Dry

Give the fillets a thorough rinse under cold running water to remove any residual scales or debris. Pat them dry with paper towels to prepare them for cooking.

Step 6: Store or Cook

Now that you have cleaned and prepared your pike fillets, you can either store them in the refrigerator for short term, add a bit of water and freeze for later use, or proceed to your favorite pike recipe.

Cleaning a northern pike may seem like a challenge at first, but with practice and the right technique, you can efficiently process your catch for a delicious meal. Remember to prioritize safety, keep your tools sharp, and enjoy the fruits of your labor as you savor the exquisite taste of freshly caught northern pike. Happy fishing and bon appétit!