How is pike to eat
 

I have never eaten pike....has anyone?

Any good recipes?

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Bleed it after caught

Get all bones out

Just as good as any other game fish

Cold water pike some of the best fish out there, learn how to debone them.

I agree with Dweb, Pike is good eating and can be just as good as Walleye or any other game fish.
I've been using the 5 cut method to fillet them, look it up on Youtube, makes it very fast and easy to fillet pike with no bones.

I usually coat them in Fishcrisp and pan fry them.

^^^^^This, and learning how to prep them right is not hard. Youtube has many variations to show you.

BW

Very under rated for table fare.
I think its #3 behind Walleye and Perch. Pike is better than any trout including lakers. Not as good as some of the others for smoking due to being less oily.

I love pike. Debone it and it’s better than walleye in my opinion.

Just fry it up or deep fry in beer batter. Delicious.

Northern pike is one of the healthiest fresh water fish to eat. Low fat, very high protein. A little high in cholesterol but otherwise very good.

http://www.fitbit.com/foods/Northern+Pike+Cooked/16766

some recipes
https://www.chippewaflowage.com/fish...northern-pike/

If you have a canner, the high heat dissolves the pin bones. I make pickled fish with my pike. The vinegar dissolves the pin bones also.

Nothing wrong with Pike out of Cold water.

5 cut method. You tube is your friend. Super tasty in the winter pan fried with beer batter on it

If you want to try something with asian flavours in it.

https://explorepartsunknown.com/seat...ha-ca-la-vong/

It says to use lingcod, but any white flesh fish will work.

I think it has a fish, oily taste.......however, if you soak it in milk for an hour or two, that eliminates that taste.....
I don't think the percentage of milk fat matters, just use whatever milk you have.
my couple of cents

In the past year or two I have made 2 changes in how I handle my fish, bleeding and vacuum packing. And for bleeding if it comes out of the live well alive it gets cut rather than bonked.

It does not make much of a difference with newer fish, but that fresh flavor lasts way longer, I am talking months VS weeks before that nasty fishy flavor starts to develop.

This year if I can find the right cooler (big and cheap) I will stop using the live well after surface temps hit 70F,the plan is just bleed and put straight on ice. I have fillet too many half yellow mushy fish , and I suspect that the “out of cold water” rule comes more from miss handling the fish in warm weather.

Not that a person can hardly find a lake south of the NWT that we are able to keep a pike...

But when we are able to keep a pike, like a lots have mentioned, deboning and cold water are key.

I mostly do an egg/milk wash, add some seasoning salt, lemon pepper then coat in crushed salted crackers and fry with lots of butter!

But I do want to try the Asian recipe next time. Thanks!

DR


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Shake and Bake then onto a pan and in the over she goes.

Best eating fish in fresh water.....flour, salt and pepper, chunk of butter in the pan let it start to bubble and lay the fine chunks in until golden brown.....:scared0015:

I like perch then pike and walleye is a distant third.

Kill it as soon as you catch it with a knife in the brain, bleed it if you want and get it into ice. I don’t use the 5 cut method because it seems a bit wasteful to me but eachnto their own. Dip it in seasoned flour (use Lawreys if you want but I make my own) then fry in half butter half lard.

Good. White flesh, very tasty. The advice about bleeding and icing immediately is spot on.

With one caveat: anything over 7-8 lbs goes back in the water. Once they get that size, the majority of their diet switches to whitefish and they taste fishy as hell.

Pike is my favorite,I stick with only keeping fish in winter though....taste soooo much better! Not really understanding most of the comments about a “fish” tasting like a fish,seems you thought they’d taste more like pork........

100 Percent yes,i love pike,makes the best chowder,excellent tasting and one of the only fish that parasites are not in.I have seen the odd pike with parasites,but very rare in our parts.

Just debone properly and I would take pike over walleye any day,beats the heck out of lake trout and I like 95 percent of fresh water fish.What turns folks of from them is the slim on them,but there slimy for a good reason.

On warmer days fillet right away and keep the fish on ice,they go soft fast and you want a nice firm fillet for eating.100 times better than the crap you by in the frozen fish section at most stores.

Pike is a very mild non fishy or oily fish. You may want to check your techniques as pike are not that type of fish. Learn how to fillet boneless and they are great eating. Several ways to do it and as mentioned YouTube is your best friend.

Love my pike. The bigger ones with the nice big course flakes are deadly smoked. Just remember to score them almost halfway thru the thick parts so the brine gets in there. Never freeze and then thaw then smoke because they don't glaze up very well. If you think they come from a bit of a sloughy lake just put them in a glass bowl in the fridge with nice cold bottled water and a pinch of pickling salt and they firm up and whiten up a bit too over nite. Raised on questionable jackfish myself. We ate it three times a week not deboned or nothing. Just an egg wash and flour and salt and pepper and into a hot pan. I still love them. But for beginners there's some excellent you tube info to make them much more appealing and boneless. Fresh fish is always best. Froze, thawed, fileted, froze then thawed and cooked gives them a sandy texture I find.

I cleaned thousands of fish in my time and I always never put my fillet side down on the slim of the fish,split your fish and keep the back side down and the fillet part up,this is where you get that real fishy crappy taste.

I never make a pile of fillets on my cleaning table,worst mistake made by 95 percent of guides.If your fillet gets slim on it and you keep adding the same thing in a pile you get real fishy tasting fish,specially in a pike.You can wash of slim ,but then it never all comes off.No part of my fillet ever touches the table,period

I clean all my fillets and leave them on the skin side and never stack nothing,avoiding slim is my number 1 deal in cleaning.plus I keep one hand always clean.

As you remove the skin stop a inch or so from the end of the fillet and take your one clean hand and lift the fillet of the skin and don't let it touch the table or whatever your cleaning on.Plus avoid all belly fats in all fish

Eating northern pike in the winter is good. Seems to take the slime and such away to some point and firms up the meat.

Whats even better is catching them in the rocks in the canadian shield up north here in saskatchewan. This is what good pike is made of. These fish are always cold.

The funny thing is i didnt believe it for 30 years As it was just a way for people to get away. I was wrong.

I have gotten on to pickled jackfish recipe that has been a big hit at work.

Our daughter made boiled pike for my wife one day, called it prairie lobster. They dipped it in garlic butter, wife said it was very good. Extremely good.

I am more of a fry in butter with batter guy, but I will try prairie lobster if I ever go slough fishing again. (can't bring myself to lake fish, hooked on saltwater for 6 years now)

Pike
 

Prairie lobster..... You need to use pickling salt or even better, Kosher salt. Garlic butter and a towel to wipe your face a chest.

As others have mentioned it is very good but you do notice a difference depending on when and where they are caught. Pike in nice clean cold water is usually similar to walleye with a bit more texture to it. Pike in warm algae infested water usually have a bit stronger taste and mushier consistency. Even the nastiest of pike still turn into decent table fare if cooked right, seasoned, floured and deep fried will make just about any fish taste good.

I don't bother trying to remove the y-bones unless I am giving the fish to kids etc. They are fairly easy to eat around once you know the tricks. If you use a fork and split the top half of the fillet in half after it is cooked you will see the ends of the y-bones sticking out. Pull them all out and then enjoy your boneless fish. If I am with kids or someone that I don't want to serve bones then I will often just cook up the lower half of the fish and tail sections for them and I will eat around the bones in the upper fillet sections.

In one word”delicious”
Haven’t had it for years but way better then any trout as already mentioned. We used to fillet them and then batter them with pancake batter and deep fry them. Delicious!

I like about 4 or 5 pike feeds a year. Like mentioned earlier....the just over keeper size winter pike are the best (5-8lbs). My girlfriend would always turn her nose up at it when we first got togeather (she grew up perch spoiled lol) but once I convinced her to eat some shes not like that any more.
I do 5 cut boneless if I'm feeding others....if it's just me and my 1 fish I'll just do traditional filets and pluck the y bones after cooked.
Usually eating at the campsite or whatnot so just seasoned flour and into the butter. But I've baked it....battered and deep fried it....all kinds of ways....its all tasty.