Furtman has a illustration on how to fillet a NP in his Boundary Waters Fishing Guide.
I've done it a few times and you end up with 5 fillets.
The bigger the fish the easier to get those nice long side fillets while avoiding those Y bones.

Smaller NPI do as db does and "feed the eagles".
IF your only exposure to eating pike is from warm waters, your in for a treat with cold water caught NP.
Same with bass from warm waters. I think that's the reason they invented some of those good old boy fish frying breading. It helped hide that mushy/nasty flavor. :P

Even if your a fan of breading/frying your fish, try just a simple pan fried fillet with minimal seasons from just SM/LGM/NP or even Walleye from a cold water source and it's head and tails better than it's warm water brethren.