I like pike cooked a variety of ways, but the secret to good eating pike is to remove the y-bones. One of my favorite ways to cook/eat pike is mix 1 cup of salt, 1 cup of sugar, and 1 gallon of water. Cut the fillets into pieces about the size of your pinky finger. Get the water to a good rolling boil then drop in a handful fish pieces and boil for 3 minutes. Remove the pieces and let them drain off, then squeeze lemon juice on them and dip in melted butter. Call that poor mans lobster.
I also like to wrap the fillets in foil w/ lemon, garlic, salt & pepper, a couple pats of butter, 1 or 2 onion slices, and some parsley flakes. Then either bake them in a 350 degree oven or place on the grill set on medium heat. Cook about 10 minutes, the foil should be all puffed up, let it settle back down before you open it, so that it keeps all the steam and moisture in.
I think the best eating pike are 30" and 14". Smaller then 14" and it's tough to get the y-bones out, and bigger then 30" and they can start getting kind of tough.
Just my $.02.
