Tools that are needed to fillet a Northern Pike properly are a sharp knife and gear to re-sharpen the knife during the process. The Northern Pike has a particularly slippery texture and a dull knife could contribute to a dangerous slip.
To begin the process of filleting the Northern Pike, make a cut starting behind the gill and stopping at the backbone. Then hold the knife parallel to the backbone and move it back across the Northern Pike's spine to the tail to free the fillet. De-bone the fish by removing the y-bones and their connecting cartilage without removing too much of the meat.