going to try eating pickeral this year

[AT Grimaldi]

So I know we generally, consider picks trash fish, but I am going to try to eat some this winter.  Here is the link to a good video on how  to fillet these boney buggers: 

 - ATG

[tafts ta]

One of my favorites actually..

Do yourself a favor, don't bother with any under about 18" and skip any skinny ones. You'll be surprised how delicious they are.

[hardwater diehard]

Good table fare ...the Y bones are tougher to feel than Northerns ...I pickle them ...fish cakes are good too...there was a thread in which an IS member used the "zipper " method to remove the Y bones on Walleyes ...but used it on pickerel if I recall ...YouTube has some video on the Zipper method ...but none specifically on Northers,Musky or Pickerel

anthor method I will try this season

[SHaRPS]

X2 on the fish cakes.  My favorite way to eat them, brined and smoked!

[Spider1]

I tried filleting a big one many years ago, the slim freaked me out but once you get the skin off it can't make slime any more. A buddy of mine pickles them. Says the vinegar desolves the y bones. I've seen a few videos on removing the bones with the zipper technic. Looks like it would work great with a little practice, that's why I decided to target them this year also. In PA you can't keep them under 18" so size won't be a problem. Keep the fatties and toss the little ones back down the hole alive so they can get big enough to eat next year.

Good luck!

[OldCaveman]

  Hi A.T. there's a current post about the same subject on the N.H. board. There was a recipe from Dispy that looks delicious. Check it out.

[BIGCREW]

I think there the most overlooked fish there is for eating, we mostly pickle them in a white wine sause, there real good and the bones dissolve also very similar to pickled herring try it sometime you will be surprised at how good it is

[hardwater diehard]

I think there the most overlooked fish there is for eating, we mostly pickle them in a white wine sause, there real good and the bones dissolve also very similar to pickled herring try it sometime you will be surprised at how good it is

What is that recipe for the white wine sauce ...is it added to the vinegar/pickling solution or is a complete process on its own ?

[tafts ta]

Wine sauce...wine sauce? 

Hit up my website for Bourbon Cream Sauce. My wife likes wine sauce....

[Spider1]

yeah... we are gonna need some recipes 

[fredjiggy]

AT you have solved the biggest problem plaguing our lakes and ponds. Eat pickerel is our battle cry. Thank you.

[halfhooked]

When my kids were younger we caught on camping trips cooked on stick over an open fire and ate cave man style with our fingers I like that way still today take out the guts and gills  season salt and Old bay seasoning cook em on a stickskin and bones go in the camp fire