One of my favorite ways to enjoy northern pike is pickled, which also eliminates the pain of swallowing a Y-bone, by way of dissolving them in a heavy salt-and-vinegar brine. I brine my pike for about a day, but if you suspect your fillets have a lot of bones, leave the meat in the brine for three days. (Many recipes call for a week-long brine, but I haven’t found that length of time necessary.) Also, this is a cold-pack recipe, meaning you’ll have to keep the pickled pike refrigerated. If you’re an experienced canner, there’s no reason you couldn’t hot pack them and process the sealed jars accordingly.