One of my exes would sorta fillet them, and pressure can them in Snappy Tom's. The pressure canning took care of those infernal y bones, but there was always a layer of oil on top.
Mrs. Joe (the one who really counted) couldn't eat them, had a reaction to the oil, so I'd let them go if the folks I was fishing with didn't want them and concentrate on walleye.
I like em fine in a beer batter, like I said.... Any way you'd do up bass in the oil is fine for pike.
Unless they are big we rip the fillet to get rid of the y bones and chunk em up to bites...
But a big pike steak is what I like best... They run pretty big up in here... Best I ever done was around 25 lbs, and on a honker like that you can a fair steak off either side of them infernal bones. But anything over 10 pounds will do...
