Agreed, N Pike are 2nd only to yellow perch IMO and I speak with authority on the subject. As kids we ate so much pike I grew Y bones myself. A northern Ontario Indian showed me a couple avoid-the-Y-bone tricks:
Best way is to select the arrowhead shaped end portion of the filet from near the tail, there are no Y bones in that area.
If someone beats you to that, lay the cooked filet on your plate skin side down. You can see the tiny row of Y bone tails poking out of the filet. The meat above and below the row of bones is boneless. Use your butter knife or fork to separate the thick chunk of top meat from bones, then the bottom chunk. The Y bones and the thin strip of fish containing them go into the table scraps pile.