ORIGINAL: Bogeyjoker

I like pike too. Once you learn how to remove the "Y" bones it's quite good. I've never had musky, but a "legal" musky is 40" long....it takes a LONG time for a musky to get that big...not to mention I couldn't imagine any esox over 40" tasting good. I only keep pike less than 30" and even then the smaller the better. With a freezer full of walleye, perch and crappie...I'll pass on the musky.

Once you've taken out the "Y" bones, there's not much left.
Justhavinfun, Check out the recipes on the home page. Choose recipes for walleye and perch if you can't find none for Musky. Musky is similar to these in taste. I keep one or two a year just for the frying pan. Just a FYI, don't eat to many of them, I read somewhere and others have told me, Muskies have a high concentration of Mercury in them.  

All big predatory fish have high levels of mercury. The mercury levels rise exponentiation with the number of smaller mercury filled fish a predator consumes. Mercury is also stored in fat, so fatty fish like mackerel have higher levels for their size.

ORIGINAL: SmMouthSeeker

ORIGINAL: Bogeyjoker

I like pike too. Once you learn how to remove the "Y" bones it's quite good. I've never had musky, but a "legal" musky is 40" long....it takes a LONG time for a musky to get that big...not to mention I couldn't imagine any esox over 40" tasting good. I only keep pike less than 30" and even then the smaller the better. With a freezer full of walleye, perch and crappie...I'll pass on the musky.

Once you've taken out the "Y" bones, there's not much left.

Not true...I guess I should have said Once you get good at removing the Y bones... The Y bone is fairly long, but very thin and flat. You don't cut out the chunk of flesh that contains the Y bone, you surgically remove the Y bone from the filet.

Here's a demonstration:
http://www.youtube.com/watch?v=VS_cHdKS-_A

lay fish on flat piece of oak wood , bake in
oven 1 hour at 350 degrees salt & pepper , then
throw fish away and eat the board

Perfect !

This is the way that I learned how to do it. No bones if you do it properly.

http://www.youtube.com/watch?v=H3-GLr9bTXM

i just fillet them normally and pick the bones out with tweezers takes a lil more time but wastes less and you get quit a bit of meat from pike...only really keep them in canada cuz i want them to grow around here... wouldnt keep a musky to eat because i doubt a fish thats 40 inches is any good to eat