How is pike to eat

[JWCalgary]

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

Any good recipes?

Sent from my SM-G530W using Tapatalk

[Dweb]

Bleed it after caught

Get all bones out

Just as good as any other game fish

[tool]

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.

[35 whelen]

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

[Bigwoodsman]

Originally Posted by 35 whelen

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

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

BW

[lannie]

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.

[dustinjoels]

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.

[Red Bullets]

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/

[AK47]

Originally Posted by lannie

Very under rated for table fare.
I think its #3 behind Walleye and Perch.

You forgot Burbot in top 3.

[saskbooknut]

Best white flesh fish I ever ate - about 15 pound Pike ponask cooked over a fire by Cree guide on Wollaston lake.
Picked the fish off the bones with our fingers.

[58thecat]

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.....

[calgarychef]

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.

[3blade]

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.

[Hunter4ever12]

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........

[sns2]

Originally Posted by hunter4ever12

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........

lmao

[sns2]

Jacks are delicious from cold water. Bled, debone, season, and fry in 1/2 butter and 1/2 lard as has been mentioned. A little lemon pepper when they come out of the pan. Flipping delicious. Even better the next morning I find.

[JD848]

Originally Posted by 58thecat

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.....

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.

[pikeman06]

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.

[Brandonkop]

I grew up eating it so I really enjoy eating and catching pike! Cooked some up right now. Here's a deconstructed pike fried up.

Sent from my SM-G960W using Tapatalk

[Bigwoodsman]

Originally Posted by Brandonkop

I grew up eating it so I really enjoy eating and catching pike! Cooked some up right now. Here's a deconstructed pike fried up.

Sent from my SM-G960W using Tapatalk

Now I have to go fishing! Just told the boss, I'm outta here. Jackfish and chips for supper tonight! I just hope that the keeper jack cooperate.

BW

[Isopod]

Originally Posted by JWCalgary

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

I've only kept and eaten pike once... I did not like it.

The texture is very firm and flaky, kind of like salmon, but maybe a bit too firm and flaky for a white fish for me. And there was an aftertaste... like you ate the fish and it was fine, but then it kept on tasting and tasting -- not for me!!!

For reference, my fave white-type fish is haddock. Sole is nicely flavoured but too soft textured for me. Cod is a decent substitute for haddock. Pollock has the right texture for me, but the stuff you buy in the stores here often has "fishy" overtones, which I think means we just get the older stuff, I bet pollock is very good if fresh off the boat.

[JD848]

The nice part about a pike is that there's plenty of fillet in one fish,beer batter,chowders cause it holds together better than many fish.Make a bed of hot coals and get some tin foil,add butter spice of choice,piece of lemon slice a touch of water to steam well and fold it up so no air gets in ,roll over ever 5 minutes and when it's all like a metal balloon open up and dig in,many other things can be added in to a foil broil but pike is right up there with the best.

In warm waters fillet right way and stash on ice and there good,they go soft in ten minutes if they stay whole and it's like filleting a ball of mush.

Out on the lake put a sliced onion in a pot a bit salt a bay leaf and boil till done and still firm,serve it with tarter sause,warm butter or just plain salt and pepper.

Hell I am getting hungry thinking about this,when I guide I can't eat fried fish every day maybe once a week,so I catch a small pike and eat this 3 times a week,the fried stuff would kill me in no time.

[FlyTheory]

Originally Posted by JD848

The nice part about a pike is that there's plenty of fillet in one fish,beer batter,chowders cause it holds together better than many fish.Make a bed of hot coals and get some tin foil,add butter spice of choice,piece of lemon slice a touch of water to steam well and fold it up so no air gets in ,roll over ever 5 minutes and when it's all like a metal balloon open up and dig in,many other things can be added in to a foil broil but pike is right up there with the best.

In warm waters fillet right way and stash on ice and there good,they go soft in ten minutes if they stay whole and it's like filleting a ball of mush.

Out on the lake put a sliced onion in a pot a bit salt a bay leaf and boil till done and still firm,serve it with tarter sause,warm butter or just plain salt and pepper.

Hell I am getting hungry thinking about this,when I guide I can't eat fried fish every day maybe once a week,so I catch a small pike and eat this 3 times a week,the fried stuff would kill me in no time.

I’m totally going to use the pike I have to make chowder this week! Thanks for the idea

[wmw9]

Pike are delicious. Lately when I keep pike (only during cold water) I fillet them and remove the Y-bone.

I then marinade in olive oil, fresh garlic, basil, chilli powder, parsely for an hour. While the grill is heating I add lemon (too early the vinegar will cook the fish) I put directly on the bbq grill.

Don't over cook them grill a few mins per side. I make fish tacos with them (squirt a little lime on them fresh off the grill) and it's fantastic! I do also enjoy breading and frying them, this was just something I tried one day to mix it up and it's a huge hit with the family

[JD848]

Originally Posted by Isopod

I've only kept and eaten pike once... I did not like it.

The texture is very firm and flaky, kind of like salmon, but maybe a bit too firm and flaky for a white fish for me. And there was an aftertaste... like you ate the fish and it was fine, but then it kept on tasting and tasting -- not for me!!!

For reference, my fave white-type fish is haddock. Sole is nicely flavoured but too soft textured for me. Cod is a decent substitute for haddock. Pollock has the right texture for me, but the stuff you buy in the stores here often has "fishy" overtones, which I think means we just get the older stuff, I bet pollock is very good if fresh off the boat.

You didn't prepare it right and the after taste is a bit slim from the skin,tastes like some of the girls I kissed in lake of the woods hotel years ago,little fishy and left an after taste.Nothing 6 old vienna beer couldn't get rid of or 6 good shots of five star.haha,I like lobster and cod ,but there hard to catch in Ontario.