John Myers
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This is what you need to fillet a pike
You can only get beautiful and bone-free pike fillets with the right utensils.
- In order to be able to work properly, you need a firm and large base. It is best to use a large cutting board.
- A large pointed and, above all, very sharp knife is very important. A special filleting knife works best for this.
- Filleting always looks easy for professionals. But it’s not. If you are new to this field, it is advisable to wear a filleting glove. If you slip off with a sharp knife, this can result in severe cuts.
How to fillet the pike before cooking
Of course, before you start filleting, the pike must be gutted, scaled, and washed.
- First, cut the head of the fresh fish diagonally forward behind the gill flaps up to the backbone. Now turn the fish over and cut the head on this side as well so that the head is completely separated.
- Place the fish with the back facing you. Next, cut along the spine – from the tail fin to the top of the head.
- After the first cut, fold the top up a little and continue running the knife flat along the bones until you get to the backbone.
- When you get to the backbone, run the knife over it. This way you can detach the whole fillet from the bone.
- The first fillet is already cut.
- Turn the fish over and remove the anus, pectoral and dorsal fin.
- Now place the fish again so that you can see the bones and backbones. Insert the knife flat under the bones at the head end and cut horizontally along under the bones to the tail. The row of bones is now already detached on one side.
- Now turn the fish again so that the scales point upwards and lift the back side up a little. From this site, continue the incision along the backbone again from the head part to the tail.
- What then remains – in addition to the two fillets – is only the backbone with the other bones.
