What should I look for in pikes I intend to eat?
Apr 21, 2021 14:27:17 #
I've seen quite a few videos of people catching pike, and they all range from very fat and long to short and thin. My question is, which ones are best suited for eating (best taste, freshest etc)? Not sure if this is the right sub for this kind of question, and in that case please direct me to the correct one! Thank you!
--
by loring11
--
by loring11
Apr 21, 2021 14:58:43 #
Pike are a little tastier smaller. That does not mean keep all the smaller ones because they'll get fished out. Many lakes don't have a size limit on Pike and I believe that is wrong. Anything under 24-25 inches should be released is my opinion. If you skin the Pike the larger ones do taste good. I think that's true of all fish. People say the larger ones "taste fishy". It's a fish!
Apr 21, 2021 18:07:59 #
The 26-32” fish can be very tasty, but know your regulations as to legal size where you fish. Beware of the Y bones between the head and the dorsal fin. There are videos how to get the 5 filets off them. Good luck!
Apr 22, 2021 14:26:46 #
harleypiker
Loc: WA
I used to keep only those pike under 5 lbs (about 26") for eating. One day i started keeping those under 20" and , wow, what a marvelous difference in taste. I had to ask my wife if she had prepared walleye (the best tasting fish in the world) or pike. It was one of the smaller pike. I have an unique method for taking out the 'Y' bones leaving one intact fillet on each side. Too intricate to describe here.
Apr 22, 2021 15:15:34 #
I would agree with OJ, as the 26-32 inch fish are best. Wisconsin has a 26 inch minimum in the southern part of the state and no minimum length up north. Be aware of the regulations in the waters you fish. I fillet mine and they are excellent table fare. I normally keep them while ice fishing or cooler water temps. Throw them on ice ASAP.
Apr 22, 2021 15:28:48 #
I fish up north and with no limit they're getting fished out. Should go back to the old days and keep a 22-24 inch limit.
Apr 22, 2021 16:13:08 #
Apr 22, 2021 19:03:56 #
While I have never cooked them this way, my uncle would clean ( remove head and intestines) and cook them in a pressure cooker much like sardines. He spiced them up pretty good and they were very good.
Apr 23, 2021 04:51:39 #
agatemaggot
Loc: iowa
Lurehappylou wrote:
I would agree with OJ, as the 26-32 inch fish are best. Wisconsin has a 26 inch minimum in the southern part of the state and no minimum length up north. Be aware of the regulations in the waters you fish. I fillet mine and they are excellent table fare. I normally keep them while ice fishing or cooler water temps. Throw them on ice ASAP.
That holds true for all fish , especially fresh water Drum, or Sheepshead as they are commonly known. After deboning use a jet nozzle on your garden hose to rid them of oils left on the surface of the fillet. If you hose them in a plastic bucket it will actually foam like a glass of Beer. When handled right they taste as good or better than prime size Pike !
Apr 23, 2021 09:34:50 #
I eat 'em all, barring any legal restrictions. A little vegetable oil in a pan, skinned, fillets dipped in a little shore lunch breading with a pinch of seasoned salt. YUM. They live for a long time to get big, so you may want to make sure you don't try to eat the belly meat.
If you want to reply, then register here. Registration is free and your account is created instantly, so you can post right away.