This may sound controversial (who me?) but I don't like keeping small pike and much rather keep bigger ones.

If you don't like eating pike you are missing it........big time. But here's the rub........avoid the little fellars like the plague.

First off......little pike are a pain in the rear to clean. Oh sure it can be done but it's a pain in the keister. Plus you end up with small stringy strips off the back that doesn't do justice to the firm and fine nature of pike meat. The bones are small and fine and it is easy to cut through them making for a mess and a mouthful of bones  :P .

I like a pike at least 30" in length and if there are a few guys around one about 36" is even better. If it's a fat one your really in for a treat. Those top strips are now nice and meaty........You will start to get an appreciation of just how firm and sweet pike meat really is once a bigger fish is put into the pan. Plus......with thicker, fatter bones Mr Pike is easy to clean. I will clean a small one in a pinch but usually won't bother. Learn to clean pike, get a decent one and try it out........the local walleye population will thank you and so will your canoeing partners.  8-)