Alright, the way to clean a pike, this is a smaller pike, usually bigger pike are better but I'll show you how to clean this smaller pike. They've got bones that go up this way but they don't go all the way to the top. So what you do is, this is actually one steak this whole top, so you just cut behind the neck, like so and then turn the knife and cut right across the tops of those bones and work your way right to that back fin and then come up at the back fin, that is one boneless fillet.

Now once you've done that, I don't know if you could see but you could see the top of the bones that I just went over top of, then there is another row here and another row here. So what you can do is you stay on the outside of the row with your knife, cut along the outside of the row of bones and this whole side will be one big fillet. So you just run your knife along the side, like so and just to work your way along the bones, cut it here, cut along the bottom, that's your second stake.

So you've got one, two and then you do the same thing to the other side. You could see this other rigid bones, I am going to turn them and I am just going to run my knife along the outside. Oops! It went pass that one a bit. Along the outside of this other bones and you will get another boneless fillet from this one. Okay. We can cut here, cut here, work your way down right along the outside of those bones and then cut along the bottom and that's your third boneless fillet.

Now there are two more fillets you can get out of this pike without getting any bones. There is a wide bone in here. So you want to avoid that area, so right here at his tail end, just cut straight down so you hit the bone, turn the knife and right across, that's another boneless fillet. At the same time, you might as well remove the skin.

So that is one boneless fillet as well. So that's number four. Flip the pike, do the same thing, down and over and you have your fifth boneless fillet. The rest is all full of bones and carcass, so that can just be discarded. But this is a smaller pike, the fillets are much, much better on a bigger pike, and that's basically how it's done. It's not very difficult. So, good luck and good cleaning.