John
Have you ever tried eating those pickeral? My grand father used to skin them then cut across the back into 1/4 to 1/2 inch slices. You still had to watch for bones. But, the meat was prime. I kept one last year and fried it up with some crappie. All of the men hung around while I was cooking and ate it as the "tasters". I wished I had kept more. I hear there is a video on utube that shows how to filet pike. That would be great to know.
DP