Post by fossilman on Jul 10, 2006 21:53:11 GMT -5
A BONE TO PICK
Change in attitude about pike is perhaps best accomplished by solving the one major annoyance associated with them - ELIMINATING THOSE NASTY BONES.
Growing up, I loved the taste of pike, but choking and sifting through a dozen bones to get a bite of fish eliminated them from my menu. My attitude changed on a trip to Canada when a native introduced me to the fine art of removing pike bones. This past winter, I practiced this de-boning technique over and over on North Dakota pike ranging from three to nine pounds, and it works well. Where I once dreaded the thought of a pike meal, I now look forward to it.
The process involves four basic steps. The first is the traditional filleting or removing the skin from the flesh.
As for any meat processing, a sharp and flexible fillet knife makes a world of difference between an easy task and a frustrating one.
Once the fillet is removed from the skin, the second step is to remove the rib bones. In this step, the cut should be started along the top edge of the rib cage. The knife blade should be roughly parallel to the cutting board and the cut made with the blade angled slightly toward the board.
Begin the cut on either end of the rib cage and work the blade down along the rib bones toward the belly, On a fish of more than four or five pounds, the rib bones are thick enough so upward pressure on the knife will ensure a cut close to the rib bones so no meat is wasted.
The next step is to remove the first boneless strip of meat located along the back. Make this cut initially at 90 degrees to the cutting board along the top side of the visible Y-bones. These visible bones are one of position the short arms of the Y-bone. This portion of the Y-bone can usually be distinguished in fresh fillets as small white dots at the surface which extend about three-quarters of the length of the fillet toward the tail. Larger diameter dots are more easily seen toward the head end of the fillet. If white dots are not easily visible, they can be felt by running a finger along the area above where the ribs were removed.
After the 90-degree cut has been completed along the top side of the Y-bones, the knife is angled to cut roughly parallel to the board and toward the top of the fillet. The cut will run along the top of the long arms of the Y-bones. Maintain slight downward pressure to keep in contact with the bones as this cut is made. Bones become smaller and less prevalent toward the tail end. The final product from this step is a boneless strip of flesh.
With the first boneless strip already removed from the top of the fillet, start the last cut. This cut is initiated along the length of the fillet about one-quarter inch below the cut made to take out the first boneless strip. This cut actually follows down along the opposite side of the short arm of the Y-bones and along the back side of the long arm of the Y-bone, Again, with upward and outward pressure toward the top of the fillet, you will be able to feel when the knife is running along the bone.
The final product shows boneless strips on top and bottom and the waste strip containing Y-bones in the middle. Some waste is evident along the Y-bones, but a minimal amount. This technique produces excellent boneless pike, but like any filleting, may seem cumbersome at first. Be patient and practice, knowing you may lose more meat than you would like on your first few fish.
Above all, use a sharp, flexible fillet knife because de-boning is a game of angles and following along bones. A regular or dull knife just won't work.
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Change in attitude about pike is perhaps best accomplished by solving the one major annoyance associated with them - ELIMINATING THOSE NASTY BONES.
Growing up, I loved the taste of pike, but choking and sifting through a dozen bones to get a bite of fish eliminated them from my menu. My attitude changed on a trip to Canada when a native introduced me to the fine art of removing pike bones. This past winter, I practiced this de-boning technique over and over on North Dakota pike ranging from three to nine pounds, and it works well. Where I once dreaded the thought of a pike meal, I now look forward to it.
The process involves four basic steps. The first is the traditional filleting or removing the skin from the flesh.
As for any meat processing, a sharp and flexible fillet knife makes a world of difference between an easy task and a frustrating one.
Once the fillet is removed from the skin, the second step is to remove the rib bones. In this step, the cut should be started along the top edge of the rib cage. The knife blade should be roughly parallel to the cutting board and the cut made with the blade angled slightly toward the board.
Begin the cut on either end of the rib cage and work the blade down along the rib bones toward the belly, On a fish of more than four or five pounds, the rib bones are thick enough so upward pressure on the knife will ensure a cut close to the rib bones so no meat is wasted.
The next step is to remove the first boneless strip of meat located along the back. Make this cut initially at 90 degrees to the cutting board along the top side of the visible Y-bones. These visible bones are one of position the short arms of the Y-bone. This portion of the Y-bone can usually be distinguished in fresh fillets as small white dots at the surface which extend about three-quarters of the length of the fillet toward the tail. Larger diameter dots are more easily seen toward the head end of the fillet. If white dots are not easily visible, they can be felt by running a finger along the area above where the ribs were removed.
After the 90-degree cut has been completed along the top side of the Y-bones, the knife is angled to cut roughly parallel to the board and toward the top of the fillet. The cut will run along the top of the long arms of the Y-bones. Maintain slight downward pressure to keep in contact with the bones as this cut is made. Bones become smaller and less prevalent toward the tail end. The final product from this step is a boneless strip of flesh.
With the first boneless strip already removed from the top of the fillet, start the last cut. This cut is initiated along the length of the fillet about one-quarter inch below the cut made to take out the first boneless strip. This cut actually follows down along the opposite side of the short arm of the Y-bones and along the back side of the long arm of the Y-bone, Again, with upward and outward pressure toward the top of the fillet, you will be able to feel when the knife is running along the bone.
The final product shows boneless strips on top and bottom and the waste strip containing Y-bones in the middle. Some waste is evident along the Y-bones, but a minimal amount. This technique produces excellent boneless pike, but like any filleting, may seem cumbersome at first. Be patient and practice, knowing you may lose more meat than you would like on your first few fish.
Above all, use a sharp, flexible fillet knife because de-boning is a game of angles and following along bones. A regular or dull knife just won't work.
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