Seems like there's a wide range of opinion out there on eating pike.  So do you eat them regularly, occasionally, or not at all?  If you don't eat them is it more because of the hassle of dealing with the bones or you just don't like the taste?

If you do eat pike, please make a second choice in the poll indicating whether or not you debone them when you fillet your catch.

What's your best method for dealing with the bones if you do eat pike?

I don't mind NP especially baked w/cream of mushroom soup, butter and breadcrumbs (I haven't tried this in the Q). My issue, even though I consider myself very good with a fillet knife is the bones. My father used to fillet a NP as any other fish and "zipper" the Y bones out of the fillet. He would end up with 4 fillets from one fish, bone free. I will give this a try again on the trip this year and see how it goes. Worst case is I make some gulls very happy with what is left.

J

Eat the hammerhandles and you don't need to worry about the bones.

I don't fish for Pike, but as we all know they're not picky and I've caught my share like it or not.

 I never ate them before I came to the QJ and read about how others enjoyed the firm steak like flesh and flavor that's better than you might think and on a par with Walleye's in some peoples opinions.

Biggest problem was I didn't know/understand how to fillet them properly I have an older copy of Furtman's BW/Q fishing guide and he has a series of illustrations on how to fillet.

I never knew that you could get 5 fillets from NP.
I still don't target them, but when I get one that's so deeply hooked it won't survive, I'll use what I can eat and give the gulls/turtles the rest.

The easiest fillets are the one running from the back of the head to dorsal fin and the two on either side of the tail. These fillet like any other fish. The big fillets on the side with the dreaded Y bones are a little harder to get to, but I'm better than I was before with the little practice I've had. A razor sharp knife is the key in filleting any fish, but especially with the fillet technique on the Y bone fillets. A sure touch helps a well.

I like Pike in Chowders as it's firm and doesn't get all mealy like Walleye can if cooked to long. Pan searing with a seasoning of choice is excellent as well. NP at least the ones I've had in the Q are not oily at all.
So a little oil is need to keep the fillets from sticking. High heat to sear and not turning to soon like you would a beef steak is a good technique.

Plenty of video's/how-to's on the web. If you haven't tried them, you might be surprised how good they are.

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.