Pike, muskies, and pickerel, on the other hand, have an extra set of Y-shaped bones that require some extra cuts and steps to remove if you want truly boneless fillets. The rib structures of trout and ...

With species such as northern pike, you’ll want to take an additional step to slice the y-bones out of the fillet before removing the skin, but with many species of fresh or saltwater fish such ...

Pike is not a popular fish so is not widely available – it’s most likely to be sourced from good fishmongers. It’s sold fresh and frozen, and is available year round because it’s farmed.