This is one of the only sane ways of treating pike. Dishes like Quenelles de Brochet require pushing the pulped fish flesh through a fine sieve to remove innumerable bones, a job only to be wished on the disciples of Marco Pierre White or other three-Michelin-starred chefs. Here the fish is poached, allowed to cool in its poaching liquid, then flaked carefully by hand, a much easier method of de-boning. Your fishmonger will be able to get pike if you push him.

The weight quoted here