apparently, i clean pike differently than you. who would have guessed???

i like those mid side fish 20-25" ones if im going to eat pike. i clean them as you would a walleye, then skin and finally every 1/4" i cut almost all the way through the fillet which cuts the "Y" bones. fish this size have bones that fry out when cut in this method. then i cut the fillet (which should look like a piano keyboard) into chunks, then bread and fry.

its how my dad did it and how he taught me. not sure if it is the best/easiest/fastest method out there, but it seems to work for us and we never have anyone complain of bones.