Disclaimer:
I do a website for a guy with a   (You need to Login or Register DVD. I've never tried filleting them like he shows but I actually got a lot out of the videos. Quite a bit more than watching the hack job YouTube videos that have decimated his business.

Pike are slimy and their slime makes everything stink. If I get stuck with a bleeder, I'll do three fillets keeping as much slime off the meat as possible and I'll cut that back fillet into strips so they skin easier.

On group trips we'd often steak and poach 'em for po' mans lobster. It's pretty hard to miss a y-bone when it's intact and still attached to the spine.

I have to agree with Kleiser and would even say if you took a bass, an eye and a northern cut up in bite size pieces so as to disguise their shape differences and poached 'em, anyone would be hard pressed to tell the difference. The more they taste like fish, the more they decomposed between filleting and cooking.