Cooking Pike

[Unregistered user]

Originally Posted by big

marinating fish in milk is for ferries

I didn't know that boats can cook! Learn something every day, I guess?

[chimpac]

The easiest is baking the whole fish gutted not scaled in the oven uncovered.

When they are done, dump them out of the skin they are delicious and moist.

Maybe some ranch or manonaise dressing and a squirt of lemon.

[Dougie55]

Originally Posted by Unregistered user

The skin has to go (fulla slime) Beat up some egg yolks, slap the pike fillets around in the goo then kick them around a bag full of crushed up salt n' vinegar chips and heave 'em into the skillet or deep fryer on high heat to make 'em good and crispy.

I have to say I disagree with you on this one. Pike have one of the best tasting skins I think of all the fish. When fried to a light crispy texture it has a great taste..I agree they can be slimy of course, but once scaled are washed, it is the same as any other fish. One of the few fish I actually enjoy the skin on.
Just an opinion of course.
Omega50...I will have to try that one...sounds good..