Pickeral Cakes

[Catchthis44]

So I have never been one to keep pickeral (hate fileting them) so I have been reading on ic about making them into cakes and pan frying them.  I can't say how good they were.  I took 2 pickeral 15-16'' filet them the best I could then put them into the food processor.  Mixed with cooked onions, garlic, egg, 1/2 squeezed lemon and bread crumbs.  Absolutly amazing.  If you want the actual recipe pm me and I will tell you and if you add anything else to your cakes please post so I and everyone else can try it.

[Snakehunter]

Is the fish you refer to the walleye or is it a northern pike? I know lots of people who hate filleting pike.

[Catchthis44]

Not a walleye, not a pike but it is like a pike (same y-bone)

[Melbs7]

Yeah, we don't have pickeral around here, but i believe that they are in the Esox family same as musky and pike. There's a great You-tube video for fileting pike and it works AWESOME. I'll see if I can find it.......

[Melbs7]

here it is.........

http://www.youtube.com/watch?v=k1pwb8NzoMI

[Catchthis44]

Thanks, I have seen it before, I think I just need more practice at it....which means more fishing I guess

[Lifeguard]

Is the fish you refer to the walleye or is it a northern pike? I know lots of people who hate filleting pike.

Hey Snakehunter, I'm with you.  To us Canadians a pickeral is the same as what the Americans call a walleye.  Apparently they have a completely different fish down there that they call a pickeral.  I don't think we have any in Canada.  I can't imagine making fish cakes out of a pickeral (walleye for you Americans).  I am planning on trying it with some Jacks (Sorry, American term would be northern pike).  Whatever you call it it should taste good anyway!!

[Lifeguard]

Ok, this appears to be a picture of the critter that is causing the confusion:



Looks to me like a jackfish (pike) raped a pickeral (walleye) and created this thing.  Never seen one before, but definately similar to a jack (pike)

[wallyspartan]

i always put a little mayo, and either some dijon or dry mustard in my fish cakes.