Northern pike are among the tastiest fish that swim in fresh water, but many anglers will never get to enjoy a plate full of pike because they’ve heard the fish is difficult to clean. The “Y” bone is the reason we don’t read more about pike cuisine, but it shouldn’t prevent you from enjoying a delicious piece of fish. LINK
Cleaning a pike is easier than you think. Creating boneless pike fillets results in a perfect fish fry, but the firm, cream-colored flesh is awesome baked, grilled, stir fried, broiled, boiled or simmered in mouth-watering chowder. When cleaned correctly you’ll get three boneless fillets from each pike.
Key to good table fare is to take care of the catch. Small pike are far-and-away better eating than the big ones. The general rule of thumb is to keep a couple pike in the 20- to 25-inch range and immediately release the bigger girls so they can spread those beneficial genes around. Small ones fit better in the livewell, and they stay alive in there better, too. When surface temperatures are over 65°F, have ice along to throw in the livewell, but harvesting pike for the table is best accomplished in cooler waters, from early fall through late spring.
Continue reading this article at this LINK in our June Fishing Magazine…..
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