Northern pike are tremendous table fare, provided you know how to remove those pesky Y-bones.

Believe it or not, many walleye anglers throw away what might be the best cut of meat — the walleye wing.

If you have a pile of fish to clean, then it pays to use an electric fillet knife.

A delicious walleye lunch or dinner begins with proper handling after the catch. Here’s one guide’s unique method for cleaning walleyes so the result is pearl-white fillets.

In Canada and the northern United States, burbot spawn in February and March — under the ice! Most burbot are caught after dark by ice anglers, but it’s possible to find these deep-water fish during the day, too.

Believe it or not, it’s fairly easy to remove Y-bones from northern pike. Here are the three keys to success.

Taking a couple minutes to bleed fish prior to cleaning them ensures blood-free fillets and the best possible flavor.

Selective harvest — knowing which fish to keep for the table — is key to making great meals and ensuring outstanding fisheries in the future.