A 26-28" pike is right size for 2 adults.  I'll slab either side off, like you would with a trout, keeping the knife as tight to the back as possible (I don't do the top of the back separate).  Skinning the fillets is next.  Then the boneless tail section comes off.  Then I cut the length of the fillet along the lateral line, the top strips will be boneless.  The Y-bones remain in whats left.  The technique is simply to fillet the meat off each side of the Y-bones.  Locate the top of the fillet by feeling for the row of bones that will protrude as a result of cutting through them during the primary slabbing.  Start your cut along the row of protruding bones.  You will be slicing the meat down off the row of bones with the length of the blade, rather than driving the point of the knife down through.  You will not waste much of the fish if you decide salvaging this portion is not worth the hassle, maybe 20% of the sum total.  But if you take the time to practice, acquiring the skill is rewarding enough.  So what if you butcher a few.  The scraps fry up as tasty as "elegant" looking pieces.  

-YB