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They call em snakes, hammer handles, spawn of satan... the poor Northern Pike. They are somewhat slimy, they have a stronger flavor than pickerel, and the bones... If these things were boneless there would be none left on the planet I am certain. There are boneless filet techniques for Pike but I think the main reason people can't take them apart is because they don't know how they are put together. Learn the lore of the pike and it will open a new world. Regardless I love Pike and I think they are an under utilized resource. Ground pike balls are not the only way. Especially pre-May opener, or even may opener (we had snow last year) when the weather is cold, one of the ways to get around all the bones even with the boneless techniques is to cube the meat and make soup. Here is my recipe In a large pot cube (1/2" x 1/2") 4 medium potatoes and 2 large carrots. Coarsely slice 1/2 a large white onion. Cube up 2-3 stalks of celery ( I like to use the celery core, it tends to be a little bitter to eat but has the leafy sprouts that act with a parsley). If I use the core I add 2 more stalks, otherwise 3. Fill with water (to a point where it won't boil over)… yeah I know not that accurate but its a bish recipe... we don't measure Black pepper to taste 2-3 heaping table spoons of powdered chicken broth (this is also the salt, I don't add salt) bring all to a boil and simmer until potatoes an carrots are tender add cubed pike meat, and raise temp until it is all at vigorous boil (the pike will be easily cooked by this time. In a small bowl crack 2 full eggs and coarsely wisk it with a fork and drizzle into the boiling water remove pot from heat and serve (warn starving bush guests not to melt their face on the nuclear soup) This is super easy for camp, potatoes, carrots, onions, celery (celery less so) can keep for a long time. The powered soup broth is shelf worthy. We use potable water we cart in. Just need the fresh pike. Enjoy.... I do !