My first pike
Idaho Fishing
Aug 14, 2023 13:30:44 #
Wolf Bay wrote:
In the south we call them jack fish.
They don’t get as large as the ones up north. I had a great uncle that would clean um, spice them up and cook in a pressure cooker. Would cook bones and all. Were pretty tasty.
If you get a large enough one the “back strap” on both side of the backbone is a boneless, beautiful hunk of white meat. Fry that up for shore lunch with a few beans and fries and that is Five Star.
They don’t get as large as the ones up north. I had a great uncle that would clean um, spice them up and cook in a pressure cooker. Would cook bones and all. Were pretty tasty.
If you get a large enough one the “back strap” on both side of the backbone is a boneless, beautiful hunk of white meat. Fry that up for shore lunch with a few beans and fries and that is Five Star.
Yeah, I think of that backstrap as the fish's tenderloin!
Aug 14, 2023 14:14:47 #
NorthMoccasin
Loc: SW Virginia, sometimes east central Florida
[quote=JimTom]I just fillet it and see where those other bones are at. I figured I'd cut chunks for tacos and fry the bony parts where we can pick them out with a fork after it's cooked. I might watch some YouTube videos on filleting them for next time.[/quot
Jim, in Alabama you are catchimg chain pickerel, Not northern pike. Very similar looking but pickerel max out about 9 lbs, and average much smaller. They are good eating, but a lot of folks dont know how to deal with the bones.
Jim, in Alabama you are catchimg chain pickerel, Not northern pike. Very similar looking but pickerel max out about 9 lbs, and average much smaller. They are good eating, but a lot of folks dont know how to deal with the bones.
Aug 14, 2023 16:04:04 #
DCGravity wrote:
Agreed. The actual yield you're left with after removing the Y bones is pretty startling. Makes you want to go ahead and cook the Y bone section separately anyway to pick out all that good meat left in there. I typically roast the carcass of fish I've fileted b/c my wife likes to do just that. (waste not, want not I guess)
With enough practice you can get the waste down to a minimum. I've gotten to where I can cut right at both sides of the y bones. Of course, I 've been doing it that way since my dad taught me how when I was about 12 years old. Man that was a lot of years ago.
Aug 14, 2023 16:37:00 #
Bcmech1 wrote:
With enough practice you can get the waste down to a minimum. I've gotten to where I can cut right at both sides of the y bones. Of course, I 've been doing it that way since my dad taught me how when I was about 12 years old. Man that was a lot of years ago.
When I was growing up, we considered them bycatch so we released them all. Wasn't until I was in high school when I caught a huge musky that my dad's friend fishing with us implored us to keep it. Mom ended up cleaning/cooking it and I'll never forget how tasty it was.
Aug 14, 2023 18:06:31 #
JimTom
Loc: N Idaho
Wolf Bay wrote:
In the south we call them jack fish.
They don’t get as large as the ones up north. I had a great uncle that would clean um, spice them up and cook in a pressure cooker. Would cook bones and all. Were pretty tasty.
If you get a large enough one the “back strap” on both side of the backbone is a boneless, beautiful hunk of white meat. Fry that up for shore lunch with a few beans and fries and that is Five Star.
They don’t get as large as the ones up north. I had a great uncle that would clean um, spice them up and cook in a pressure cooker. Would cook bones and all. Were pretty tasty.
If you get a large enough one the “back strap” on both side of the backbone is a boneless, beautiful hunk of white meat. Fry that up for shore lunch with a few beans and fries and that is Five Star.
When I was filleting it I saw that wide back strap and wondered if I messed up making a wrong cut
Aug 14, 2023 18:46:44 #
Grandpa Knows How
Loc: Bahia De Los angeles, Mexico
The Y-Bone goes into the back strap. You have to know how to filet it out.
Aug 14, 2023 23:47:33 #
Aug 15, 2023 16:37:31 #
Burgie
Loc: NE Iowa
DCGravity wrote:
OJ's right, they're delicious! They get a bad rap b/c of all the bones (and slime). There's quite a few YT tutorials on properly fileting them though. In full disclosure, I've never actually fileted one, have only eaten it.
It is not difficult. You’ll end up with 5 fillets and there no different than Walleye. Flaky white meat!
Aug 15, 2023 18:37:46 #
JimTom
Loc: N Idaho
I'm going to have to watch some of those videos. I filleted what I thought was best and got some nice boneless fillets and some with some bones. We ate some of the boneless ones and it was really good. I froze the ones with bones and when I get some more I will pickle them, that way the bones are not a problem.
Aug 15, 2023 18:39:10 #
JimTom wrote:
I would be interested in your attempt at pickling as I have had the same idea….I'm going to have to watch some of those videos. I filleted what I thought was best and got some nice boneless fillets and some with some bones. We ate some of the boneless ones and it was really good. I froze the ones with bones and when I get some more I will pickle them, that way the bones are not a problem.
Aug 15, 2023 19:36:59 #
JimTom
Loc: N Idaho
Graywulff wrote:
I would be interested in your attempt at pickling as I have had the same idea….
I have pickled fish before (perch, tilapia) and they were good. Here is the video I followed and it turned out fine. Those onions are the best.
https://youtu.be/giRuFxjHCEs
Aug 15, 2023 19:40:25 #
JimTom wrote:
Thanks a lot Jim Tom…I have pickled fish before (perch, tilapia) and they were good. Here is the video I followed and it turned out fine. Those onions are the best.
https://youtu.be/giRuFxjHCEs
https://youtu.be/giRuFxjHCEs
Aug 15, 2023 20:25:48 #
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