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Post by jbwpg on Jun 12, 2004 20:32:26 GMT -5
What are some good ways to cook Northern Pike without having the wild taste to it??  |
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Post by SlimWV on Jun 12, 2004 21:07:24 GMT -5
We fixed some last year but i cant remember how we did it. The guy that ran the outfitter showed us how to do it, but i cant remember. Ill ask around and see if the other guys remember
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Post by fullofgas on Jun 12, 2004 23:59:24 GMT -5
well after cleaning it not felleted we put apple slices in the belly area salted/pepper ans some butter then wraped it with foil bbq it for about 20 min and its done ...throw away the apple and enjoy...the apple absorbs the wild fishy taste a guid showed me this trick..
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Post by cliffy on Jun 13, 2004 9:32:23 GMT -5
I have personally tried cooking northern with the apple inside. It was really good.
Usually twice a year, I cook a northern on the fire. We gut the fish and stuff it full of bread, corn, peppers and a little seasoning. Wrap it in about 20 layers of soaking wet newspaper and bury it in the fire pit (about 3" in the ground) and build a roaring fire over top of it. It slow cooks over about 3 hours. when it is done, discard the stuffing (the bread keeps the wild test, but lets the spices and flavorings absorb into the fillets) and eat the fish.
I thoroughly enjoy my fish this way.
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Post by rockbottom on Jun 13, 2004 12:25:25 GMT -5
I am a guide and The owner of Rock Bottom Fishing hole, and as far as I am concerned the best way is the easiest way just go to your local tackle shop get some fish batter, the ones called (Shore Lunch) in regular or itallian are the best. Fillet your pike boneless and cut into chunks about 3 inches long, mix up 3 eggs 1/2 - 1 cup of milk some lemon pepper and seasoning salt together put your fish chunks in this mixturefirst thing and let soak. While the fish is soaking in this get a bread bag and put your batter in it and take your fish making sure there coated with the mixture and put half in the bag and shake the hell out of it till everything is coated and either deepfry it in oil or fry in a cast pan with lots of butter. I like the oil the best cause you get a nice crispy piece of fish with no slimy pike taste at all.
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Post by maverick on Jun 14, 2004 16:18:02 GMT -5
rockbottom is right on. Fry coated pike up same as you would (and along with) walleye. Tastes just as good (ofen better IMHO) than walleye.
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Post by deeker on Jun 14, 2004 19:40:46 GMT -5
Hi there, new member here.
I must admit, I've never heard anyone talk about a "wild" taste in fish before.
Awesome recipe for Pike:
Melt a good amount of butter in a casserole pan.
flip your fillets around on both sides to get well covered in butter.
Sprinkle on a good amount of Lemon Pepper...garlic( or garlic powder)...Paprika....cracker or cornflake crumbs,...oregano...basil...and top it off with Parmasean Cheese.
Bake on High (around 450) for about 5-10 minutes depending on thickness.
The aroma will drive you crazy as its cooking.
Enjoy! If anyone tries this easy recipe, let me know what you think of it.
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Post by rockbottom on Jun 15, 2004 11:41:10 GMT -5
Depends on where the pike are caught, if they are warm water pike then as far as im concerned there not fit to eat anyway. The best way to cook pike or any fish is to fillet it all boneless buy some Shore lunch fish batter from your local tackle store, cut fish into 3 inch chunks soak in a mixture of 3 eggs, 1/2 cup of cream, lemon pepper, and seasoning salt. Then shake in batter till coated and either fry in butter or deepfry in oil till nice and crispy and then enjoy. I am a guide and ran a fly in outpost camp for a year as well as the owner of Rock bottom fishing hole in dauphin, anymore questions go to www.rockbottomfishinghole.com and post a question in chat. yours in fishing; Rod Carberry |
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Post by nightcrawler on Jun 17, 2004 13:03:12 GMT -5
I agree with rockbottom about summertime northern, but I'll take winter and spring northern over walleye anyday. I use either a pancake mix seasoned up, or even shake n' bake will work good in a pinch, try the southern fried!! ;D
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Post by LarryZawislak on Jun 17, 2004 18:31:53 GMT -5
One really cool way to cook pike is called "Poorman's Lobster" - clean a pike so that it is boneless - then cube into nice sized cubes - boil in salt-water - you can add other spices to season the water if youy wish - cook fast and only until cooked through - you want the cubes cooked but firm - dip cubes in hot butter or garlic-butter as you would lobster - it tastes absolutely amazing if cooked right - Larry
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tuk12
New Member
Posts: 2
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Post by tuk12 on Jun 30, 2004 9:45:07 GMT -5
For a quick no fuss method try frying in Mott's Clamato juice.
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Post by plncrzy on Jul 13, 2004 10:31:23 GMT -5
as long as the fish is from a northern lake (cana sheild lake) with a lake temperature of 55 degree or less?.... you cant beat the taste of it ... I use "fish crisp" which can be bought for $3.00 at your local Canadian Tire and LOTS of other stores...
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RockBottom
New Member
"Let em go let em grow"
Posts: 17
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Post by RockBottom on Jul 26, 2004 10:19:36 GMT -5
Never heard of northern pike referred to as poor mans lobster before, but I have heard of burbot called that. I am sorry but im a fry guy and as far as im concerned any boiled fish is a wasted fish, if you want to try something really tasty soak fish chunks in egg and milk then batter let sit for an hour till it gets a pasty coating and then roll in blended up doritos(nacho cheese the best) either fry in butter or oil or deepfry for real crispy coating. Wash down with several beer and look forward till next time.
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