The great pike has tasty white flesh, but its small Y-bones are off-putting. Here’s how to fillet it without bones and 2 simple recipes to cook it.
Pike, an Underestimated Fish on the Table
The great pike (Esox lucius) has a white, flaky, and tasty flesh. Its bad reputation at the table comes from one thing: its small Y-bones (the "pins"). Once you know how to remove them, pike becomes an excellent fish, perfect for meatballs, croquettes or simply pan-fried.
Filleting Pike Without Bones (The 5 Fillet Method)
- First, fillet the two classic fillets along the central bone.
- On each fillet, locate the row of Y-bones that runs along the lateral line.
- Make a V-cut on each side of this row to remove it, which separates the fillet into bone-free strips.
- You get 100% boneless pieces, ready to cook.
Tip: a medium-sized pike (55-65 cm) has better flesh and less mercury than a large specimen.
Recipe 1 — Pan-Fried Pike Fillets
Season, pepper, and flour the strips of fillet. Pan-fry them in foaming butter for 2-3 minutes per side over medium-high heat, until golden. Finish with lemon juice and parsley. Simple and delicious.
Recipe 2 — Pike Croquettes (or Meatballs)
The best way to prepare pike for the family. Chop the flesh, mix with egg, breadcrumbs, green onion, mustard, salt, and pepper, form patties, and pan-fry over medium heat in a bit of oil until golden on both sides. Serve with lemony mayo.
Side Dishes
Mashed potatoes, rice, green vegetables, or as a fish burger for the croquettes. Lemon brightens the flesh.
Responsibly Fishing for Pike
Pike is a predator: it can accumulate mercury, especially large individuals — check the fish consumption guide and keep medium-sized specimens. Respect the limits and size of your area (2026 regulations). To learn everything about the species and how to fish it, see the great pike fact sheet.
For More Recipes
Looking for more ideas to cook pike and your other catches? Find a wealth of Quebec recipes at menucochon.com.
