Can i eat pike
Yes, its actually tasty and there are many recipes for pike. The main thing you need to be cautious about in eating northern pike is the bones. Bones in a pike are unlike many other fish.
Sure, they have the typical spine and ribcage you would pull out of any fish in the fillet process, but they are also full of much smaller bones that are hard to detect. Yes, pike is a delicious tasting fish if you prepare it the right way. Filleting the pike to remove and avoid the massive number of bones is the key to enjoying the meat or spending your dinner picking bones from your mouth. Many consider its meat thinner and tastier than trout.
I was stunned when fly fishing in Kent several years ago to see that fishermen who accidentally caught a pike were throwing it in the filed behind them as if it was some nuisance or old shoe. Little did they know that the fish was much better than the trouts in their bag, caught on the day in the fishery.
Fishery trouts are all farmed trouts - they can't reproduce, they are clone fish and they taste nothing like trouts caught in the wild. Oh and by the way I am french. So you should trust my comment because after all, as you know we invented food. It certainly does sound delicious Scott. Thanks for visiting and letting me know about that way of cooking pike. I've been going to Canada for over 40 years and we eat small pike and walleye.
My 85 year old father fillets them and breads them with pork shake and bake and fries them in bacon grease. Doesn't get any better than that. Glad the information is useful to you, Tony. Hope you enjoy the recipe. I think the biggest problem was and is that so many people don't realise that you can actually eat pike.
Totally agree with you about only killing what you are going to eat. Great recipe I will certainly try eating pike always thought it was a taboo subject evidently not ,when I was a teenager we were told not to put them back into the lake or pit we fished and just killed them obviously things have changed. Here in the US, what you call "coarse fish" we call "panfish".
These include crappies, sunfish, perch and a few others that "fit in a pan" - these account for most of the fish caught in the US, by far.
Pike doesn't fit that category, so it is considered a gamefish, along with bass, trout, muskie, walleye etc. Thank you so much for this recipe! I will certainly try it. It sounds like it would be good for "panfish" and others as well! Thank you very much for letting me know you enjoyed the idea, Kathy. I appreciate it and am very glad you also enjoy baked pike! No, I'm not a mind reader but I'm glad to connect with someone who also appreciates good eating fish.
I hope you get the chance to fish for and enjoy pike again in future :. I love baked pike and this is the ONLY roasting or baking recipe out there, mine is in my head but you nailed it! Are you a mind reader!?
Just kidding, I a pleasantly surprised and wish I could still fish. Hi, innerspin. Yes, pike has a pretty poor reputation. It would never be my dinner of choice but it really can be delicious if cooked sensibly and properly. I'm hoping to barbecue one this summer so will add to the page if I do.
Yep - many people have the same opinion as your husband. Maybe you can use this idea secretly and surprise him This does sound a good recipe. We usually put pike back in the water, as with all coarse fish. If one was killed by accident, like your chappie, good to know how to make use of it.
My husband heard a recipe for pike - nail it to a plank, smoke it over a low fire, then remove the pike and eat the plank! I think your cooking suggestion beats that hands down. What I would do with leftover pike like this is break it in to large flakes and simply toss it gently in a Mediterranean style salad.
Mix such as some rocket or roughly chopped lettuce leaves with chopped tomatoes, cucumber, pitted black olives and sliced red onion. Mix the pike through it and drizzle with olive oil. Northern Pike scientifically known as Esox Lucius is a carnivorous fish generally found in brackish or fresh waters of the northern hemisphere.
As the name suggests, Northern Pike is mainly found in the northern hemisphere, including Russia, North America, and Europe. They are aggressive and resort to cannibalism when food is scarce. However, these fish can grow to huge proportions. While the average length is 16 to 22 inches, the maximum recorded length is below a whopping 5 feet.
The Northern Pike generally weighs around sixteen kilograms and is caught for sport fishing. The most common color found in these fish is olive green — ranging from yellow to white along the underside belly.
Their sides are beautifully patterned with spots, and their fins can sometimes be reddish. Along with scales, the lower half of its jaw and its head has huge sensory pores. As mentioned before, these fish are carnivores. Young pike generally feeds on smaller invertebrates like daphnia. Here are some fun facts about the northern pike. The northern pike is not endangered and is a delicacy in many regions. People are reluctant to eat the Northern pike because its flesh and very bony, and without proper treatment, these bones can become an inconvenience.
However, when properly done, they can be a delicious treat. This article will tell you how to catch a Northern pike, treat it properly, and good ways to cook it. The ideal place for fishing a pike is a freshwater lake during spring. During spring, pikes come to the shallow waters to lay eggs, and hence, shore fishing is best suited for this time.
The most effective ways of baiting a Northern pike are dead baits, lure fishing, and jerk baiting. Using live fish as bait is illegal in many countries; however, dead fish is as effective as Northern pikes sense for prey by smell. Just take care while unhooking the hook from the jaw of a northern pike as it has very sharp teeth. Bones are the main reason people are reluctant to consume pike.
Even though its flesh is delicious, its bones make it inconvenient. Even though it is a tedious process, it is necessary to do this before cooking it. You will need a sharp knife for most of it. The most difficult bone to pick from the fish is the infamous Y-bone. In this step, you have to take the bones from the rib cage of the northern pike. This is a fairly easy task because the rib cage in Northern pikes is not too deep into the flesh compared to other fish.
Photo by Jametlene Reskp on Unsplash. Now comes the nastiest part of picking the bones out of a northern pike — properly removing the Y-bones. Y bones can be difficult to remove, and in many methods, a lot of good flesh is cut away. However, in this method, the flesh loss is minimum. Rest easy, this is the last step in this process, and then, you will have great pieces of pike to cook.
It should look similar to this. Now, you have two good pieces of northern pike without any bones to cook and eat without any worries. Now, we move on to the next section of this article.
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