I am in desperate need of advice. I fish Congress Lake on Mondays and they have a bit of a pike "problem", and require that you keep all pike under 30 inches. We fished two weeks ago and caught 10 pike, fishing for bass, and released them. My friend was corrected by the management for releasing them, so we have to keep them. I am not much of a filet-er, as I practice C&R, and the 12 we caught this past Monday, we fileted. I did an OK job, as the end, cooked product was actually wonderful. We had a few bones, but I left WAY too much meat on the fish because of many, many bones in the fish. I have heard something about slicing a "vee" in the filet to get rid of the bones. What is the technique to do that? Thanks in advance for any help.