Northern Pike as Table fare

[stinkyfingers]

We have a small friendly debate underway in the Colorado forum on Northerns as table fare. Some people think highly of Pike flesh and others just can't see the attraction especially compared to a standard like walleye. You northern states boys probably eat fish on your pancakes. Any opinions one way or the other?

[jchunter]

Pike are good. Taste can vary depending on the water it came from. I still prefer Walleye and bluegills though.

[Agronomist_at_IA]

We have a small friendly debate underway in the Colorado forum on Northerns as table fare. Some people think highly of Pike flesh and others just can't see the attraction especially compared to a standard like walleye. You northern states boys probably eat fish on your pancakes. Any opinions one way or the other?

I've had pike before and its fine, the trick is knowing how to cut it up so its boneless.

[alaskaruss1]

I've had pike before and its fine, the trick is knowing how to cut it up so its boneless.

  I agree that the taste is alright depending on the water that it comes out of. Just wish I was good at filleting the Y bone out of them.

[Baetis62]

1. Walleye
2. Perch
3. Pike

[dachmation]

Last week at a Florida campground pot luck we had 2 Pike, about 36" from Canada that fed 10 people with lots left and was so good the women wouldn't believe it was Pike!

[minnowdrowner]

Depending on the water, about as good as walleye (northerns, walleye, and perch are all same family I believe?). But as others said the trick is cleaning the Y out so that they're as easy to eat. I'm an oddball though as I prefer bluegill above them both...

[Stinkybaits]

I'm just the opposite. I give my walleye and perch away. Pike on the other hand is awesome imo. I like bluegill not a huge crappie fan. IDK to each their own I guess.

[thomasthepikehunter]

Your not alone, I'll take bluegill and crappie over any other freshwater fish, perch too if I can get some over 8". Actually I've had some salt water fish, that is a league ahead of walleye. I think the best fish I've ever had was some red snapper I caught in Florida. I think when fried, walleye is better than pike, but neither is bad. Baked pike is the way to go. As far as pickling, well, nobody talks about pickled walleye.

[Green Mountain Boy]

Oy - who doesn't like Gefilte fish!

Made from Pike, Carp and or Whitefish + Gelatinous Mystery Substance.........yumm y! 

[Raquettedacker]

Yum...

[lefty2053]

I tried Pike last year for the first time. I am not very good with a knife but after watching this I found it easy to clean a pike. Check it out and you will have plenty of Pike meat to eat.

[Water Wolf]

Pike is a top fish with my family and I.
As with most fish around here it's best when it comes from cold water, like spring, fall and winter.

If you can find a lake where the pike eat mostly fresh water shrimp they can be very nice indeed.

WW

[Kevin23]

Out of clean water, cleaned properly, and cooked properly they taste great.

[SLAYERFISH]

1.perch
2.walleye
3.crappie
4.orange-meated trout



75.carp


100.pike

[Huntyeraws]

Smaller pike = YUM! 

I love to make pickerel patties as I find their flesh a bit sweeter than pike, but this recipe will also work with pike.

From a modified post of mine from 4 years ago.
My son with some of the raw material


to pickerel patties


getting brown, flip em over


final product - YUM!


Lots of guys don't like pickerel or pike because "they have too many bones", boy they don't know what they are missing. 

Pickerel or pike filets are ground in a food processor, mixed with raw eggs, parsley flakes, garlic powder, fresh minced onion, and mixed with crushed Ritz crackers like a meatloaf and the patties were then fried in oil until golden brown. Delicious!

[lefty2053]

Thanks for the Recipe. I will try it out next time I catch some hammer handles.

[fish-kabob]

thanks for the recipe i will have to try.. also for others that think it the body of water it is if having trouble stomaching good fillets try soaking in a mixture of vinegar and water or just plain butter milk.. soak for a good five minutes.  these products remove some of the blood which has some of greenish fish  flavors etc in it. buddy of mine tells me bass is good but he soaks it like said in either of those before he cooks it.. also could try 50/50 progresso Italian bread crumbs and shake & bake dip in milk then the mixture then bake.   ya it does take getting that "y" bone out to like it. nothing better then choking on a y-bone trying to swallow some good fish.   i compare good pike fillets to good walleye. fillets that's why a lot of Canadian shore lunches have each type  cause you can't tell which is which.. good white flaking fish fillets are the best when they hit that oil...i always like mine deep fried... don't know about you guys? 

[northernnyice]

We eat a lot of pike, its awesome. Learn to y bone a pike and get delicious boneless meat. We mix it up with walleye and deep fry. You can't tell the difference. No way.. I've eaten a lot of both, and I truly can't.

[shootkx5]

ive had both pike and walleye, both taste awesome, dont know if i could tell the difference

[rags]

we eat almost every pike we catch

[Baetis62]

1.perch
2.walleye
3.crappie
4.orange-meated trout



75.carp


100.pike

101. lutefisk

[esox_xtm]

101. lutefisk

I believe that qualifies as cruel and unusual punishment. And yes, my mother is a good bit Norwegian so I know first hand.

I'd bet if I fried up pike, walleye, cod and haddock and put 'em all on the same plate many would be hard pressed to discern with certainty. Walleye does tend to be a bit finer textured akin to panfish where pike is more coarsely flaky kinda like the cod or haddock. All taste fabulous...

Pickling and patties is for pike that are either too small to get much out of anyway or for folks that just don't know the way.

For me, if I have to guarantee a fish fry, it's pike. Shameless creatures that can feed many with just a couple good ones that are easy and quick to clean and taste great. Open your minds and enjoy the bounty....

[jiggincrazy]

I tried Pike last year for the first time. I am not very good with a knife but after watching this I found it easy to clean a pike. Check it out and you will have plenty of Pike meat to eat.

great video! i dont generally keep pike due to not being very good at cleaning them. I will definitely try this on the frst pike of the season. thanks for the post. 

[Purple Floyd]

We have a small friendly debate underway in the Colorado forum on Northerns as table fare. Some people think highly of Pike flesh and others just can't see the attraction especially compared to a standard like walleye. You northern states boys probably eat fish on your pancakes. Any opinions one way or the other?

A;most as good as Musky.

[Bigassbassman]

1)Perch
2)Perch
3)Perch
4)Walleye
5)Crappie

Pike didn't make my list.   

[thomasthepikehunter]

I harvest 2-3 pike per year, the 10-15 lb range are perfect.
Smaller pike are not worth dealing with imo.
Walleye's the opposite the larger ones go right back down the hole.

What makes you say that? You can get more meat off one 2 pound pike than a person can eat.

[fish-kabob]

What makes you say that? You can get more meat off one 2 pound pike than a person can eat.

he is right about selectively harvesting pike the bigger fish have more meat and the y bone is not as bad to get out of them you don't need tweezers to fillet it.  plus  your not wasting more meat in between the y bone then you get in fillets with the larger pike... let them grow is always the best thing i found to do...  unless there over populated then there is no need to fillet a small pike 24 inch may be a legal limit in michiagn  i don't fillet them till at least 32 + inches at least.  not saying any one can't fillet the 24 inch fish it just your better off with the bigger fish in my experience too.

[Bucket Brigade]

If you are not good at de-boning a northern, try this:  fillet the fish normally. After the rib cage is removed, take the fillet by the tail and insert index finger next to the ventral line. Its the reddish stripe along the fillet. Then peel the fillet in half. Don't forget to remove that  the line by peeling it of and discard. Now you have two pieces out of one fillet, belly meat (bone free) and the back strap (y bone). Now I usually will take the back strap and grind it into fish panties (as mentioned) or pickle them. Either way, the bones are ground OR dissolved. As for the belly meat, you can now pan fry them.

[gearheart]

The water it came out of has a lot to do with the flavor.  I've had brook trout that were inedible that came from a beaver pond with a muddy bottom. They tasted like mud.  Pike from clean cold water can't be beat.  The meat is firm and flakey not mushy.  There are plenty of videos on you tube showing how to make boneless fillets.