01-10-2012, 08:53 PM
[cool][#0000ff]Pike are excellent on the table. Firm, white, flaky fillets. Very mild...something between walleye and halibut.[/#0000ff]
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[#0000ff]The thing about the bones is overblown. They do have a row of little y shaped flesh bones...roughly equivalent to the same thing in trout. After cutting off the fillets you can run your finger along the inside and feel the row of bone tips. Just make a slice on either side of that row and lift out the bones.[/#0000ff]
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[#0000ff]You definitely want to skin the fillets. Pike have very slimy skin and often a "unique" odor. That is all in the skin. Remove it when filleting and the remaining fillet is among the best you can find.[/#0000ff]
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[#0000ff][/#0000ff]
[#0000ff]The thing about the bones is overblown. They do have a row of little y shaped flesh bones...roughly equivalent to the same thing in trout. After cutting off the fillets you can run your finger along the inside and feel the row of bone tips. Just make a slice on either side of that row and lift out the bones.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]You definitely want to skin the fillets. Pike have very slimy skin and often a "unique" odor. That is all in the skin. Remove it when filleting and the remaining fillet is among the best you can find.[/#0000ff]
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