I don't mind Pike at all.  To eat, I mean.  The problem is that they tend to be bigger than two can eat and they're just so slimy that I'd  as soon avoid them given the choice.  There have been times, however, when it was Pike or nothing.  The meat from northern lakes isn't bad at all and perfect for chowders and stews.  Filleting them really isn't as big a deal as some may think.  I do the 5 fillet method.  Once you take the fillet off the back it's easy to see the Y bones and if your knife is sharp it's not much different at that point from filleting any other fish.