Hehehehehehe.. You have a good point...Especially since you have all those succulent BLUEGILL filets...
Larger pike are easier to deal with than small ones... I filet them out and cut out the Y bones and keep the boneless meat for frying, etc. I cut the strips with the Y bones into chunks and raw pack them in pint jars and procces them in a pressure canner... The processing softens the bones so they dissolve and I use the canned fish for fish patties...Better than salmon, IMHO...