Author Topic: Cooking Pike  (Read 8770 times)

Offline patchadams17

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Cooking Pike
« on: Nov 07, 2003, 02:53 PM »
Hey Bud's
I was wondering if anyone had some great recipes for cooking pike.
                                                                    Thnaks, Chris

kjay

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Re:Cooking Pike
« Reply #1 on: Nov 07, 2003, 03:01 PM »
Bake it in tin foil with butter or margerine lemon juice, and put montreal steak spice on it. CUt up tomatoes onions peppers what have you. Bake till done. Either on barby or in oven. Take Y bones out with a V cut.

KJay

Offline sbfPA_Mike

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Re:Cooking Pike
« Reply #2 on: Nov 07, 2003, 07:14 PM »
MMMMMMMMMMMMM  FISH!  There is nothing better in this world than fresh fish cooked back in camp.  Oh,  did I say for breakfast linch and dinner? :P
I don't like it here, so I will probably be here for a while.........
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AdkGuidesForHire

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Re:Cooking Pike
« Reply #3 on: Nov 07, 2003, 07:24 PM »
i agree with kjay, or fillet and bone out, cut into large bite sized pieces then fry with scrambled eggs and onions with crumbled bacon mixed in, a dose of green pepers if you have them.

depending on the thickenss and size of the pike you may want to partially fry first then add to finish with the eggs. just don't over cook it.

Offline cold_feet

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Re:Cooking Pike
« Reply #4 on: Nov 07, 2003, 07:49 PM »
Pike the other white meat
Flour,Egg wash, Corn Flake crumbs. Fry to a golden brown. Get out all the bones and if the fellet is thick split it to keep it about 1/2" thick.
Now for the best
Fish Gumbo
1/2lb bacon, 1c.ea onion, celery, greenpepper, red pepper diced
1tsp garlic chopped 1/2tsp ea white pepper thyme oregeno 1/8 tsp cayenne or to taste, 8c. chicken broth, 1lb smoked sausage sliced on the bias 3/4" thick, 1lb or so fish cubed 1"
Fry bacon and reserve  Heat the bacon fat untill it smokes and add a equil amt of flour. Whisk untill roux turn the color of a brown paper bag. In a soup pot add all the ingredients except the sausage, fish, and bacon  simmer for 15 min. Add the sausage, bacon and fish simmer for about 7 min Serve over cooked rice Season with salt and pepper. Great with French bread. Northern Pike works great for this.
Cold Feet      :P :P :P

Offline patchadams17

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Re:Cooking Pike
« Reply #5 on: Nov 07, 2003, 08:55 PM »
Hey guys, thanks alot your the best :) :)
                                 Chris!

Wables

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Re:Cooking Pike
« Reply #6 on: Nov 07, 2003, 10:34 PM »
My absolute favorite way to cook northern is to cube it into 1/2" squares, boil it in sprite for a few minutes, and serve with butter.  You need to try it to believe how good it is!  Last winter I had a fish fry for about 10 relatives.  I fried walleyes and perch, and boiled northern.  The northern was gone first!  You can also use Mountain Dew, 7 Up, or any other light colored pop.

two wolves

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Re:Cooking Pike
« Reply #7 on: Nov 19, 2003, 01:25 PM »
Try canning them. Cube enough fish to fit in seven
jars or however many your gear will allow. Soak fish
in mixture of 1 cup salt to 1 gal. water for one hour.
Mix 3/4 cup ketchup and 1/2 cup cider vinegar in a
bowl. Rinse and drain fish. Pack fish with 1 1/2 table-
spoons mixture into HOT pint jars. Seal jars with HOT
lids. Pressure cook for 90 minutes at 10 lbs pressure.
You can add some olive oil to mixture if you wish. When
jars cool, you are ready. Tastes like tuna. If you wish,
add 1/2 teaspoon of liquid smoke to a jar after canning. Shake the jar to distribute the smoked flavor and let
it rest for a day. Poor mans smoked salmon. This is
great fishing food winter or summer. Good luck.

AdkGuidesForHire

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Re:Cooking Pike
« Reply #8 on: Nov 19, 2003, 01:33 PM »
neat idea, never got into canning, don't know why.

ah, yes I do, I had a jar of garlic venison once, it was melt in your louth tender, a buddy up the lake brought it down in March one year and we had a good feed.

then I had halucinations for 10 hours and projectile vomiting.  

ofcourse it wasn't the canning itself that did it, it was his handling, but that ruined me on canning for a good while.

any recipes for canning stuff?

maybe I'll get into it this winter after the new year.

grumpymoe

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Re:Cooking Pike
« Reply #9 on: Dec 03, 2003, 04:02 PM »
try cutting up boneless filets into nice size chunks and make sure towel dry before dipping in buttermilk and breading in corn flake crumbs-deep fry until golden ----oooooooooh-i'm going home for some right now ;D ;D ;D

Offline nunzio

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Re:Cooking Pike
« Reply #10 on: Dec 03, 2003, 09:28 PM »
My Grandmother used to bake them.
She took a 5-8 lb'er and scale it and cut about a 14 inch long chunk.
Stuff with Sage dressing and sew the belly together..... dressing exposed, to get more in it  ;D
Then bake at 375 for about 20 minutes or until done.
Served with a melted butter/honey mustard dipping sauce.
Messy but good!!

Fishfry

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Re:Cooking Pike
« Reply #11 on: Dec 13, 2003, 03:42 PM »
I just had a couple of small (4 lb) pike smoked by a local butcher shop for around $10...they turned out FANTASTIC!  Maybe someday I'll try the smoking them myself but I'm sold on the taste.

Offline backwoodswalker

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Re:Cooking Pike
« Reply #12 on: Dec 14, 2003, 04:02 PM »
Hey' anybody got any pickled pike recipes? I tried this a few years ago on a lake up here in the u.p' OUTSTANDING. had onions, pepper, pickling spice and vinegar and sugar. I hope someone can pass on a recipe for us. It is really good. ::) :o :'( a busy shanty is a happy shanty ;D ;D ;D ;D 8) :'( :'( :'(

Offline cold_feet

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Re:Cooking Pike
« Reply #13 on: Dec 16, 2003, 06:56 AM »
Hardwater
Look under hardwater cuisine in the tip section of this forum. their are a lot of great recepits and one for pickled pike.
Cold Feet

pikelane

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Re:Cooking Pike
« Reply #14 on: Dec 16, 2003, 09:45 AM »
did i just read "boiled in sprite?!" never heard of it, i'll be dipping in buttermilk, breading, and fry baby

 



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