Very easy to fillet out the y bones on pike,with no loss of meat, if you know what you are doing.I have done thousands.
I cut two big fillets off each side of the pike,then skin,then separate the top and bottom of each fillet down the lateral line.The bottom fillet only has rib bones-easy to remove with one push of the blade,the top half has the y bones.I run my finger tip down the inside of the top fillet to feel the y bones,make a cut down along the short part of the bone to where the long part of the y bone runs towards the outside of the fillet,and turn the knife out and butterfly the filet along this bone stopping before the top of the fillet.Then flip the fillet over and do the same on the other side.
A lot easier and quicker to do than type.
I do pretty much the same thing as Boco only I like to skin them last.
Don't forget about the "sleeper" bones. (at least that's what I call them).
These bones are a short section of bones just below the lateral line and way back by the anal fin area. You can find them with your finger pretty easy on a pike over 26,smaller ones are a little tougher. On a fish thats about 26" that section of bones is only about 1 1/2" long. Bones are not "Y" bones and go straight into the meat. Slice above and below this section of bones and pull out. Really not to tough.
I think most times when people fillet pike and cook them up and still end up finding bones in their fillets, these are the bones they are missing!