Northern Pike Recipes: Ideas You Can Use
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Do you need a recipe for that big Northern you just caught? Northern Pike recipes range from the traditional to the exotic. However you prefer to cook it, there are a few preparation tips to keep in mind.
First of all, get rid of the “y” bones by filleting the Northern. Those bones are one of the main reasons some people say they don’t like to eat pike. Learning to fillet may seem difficult at first, but after a little practice you’ll wonder why you haven’t used the technique more. A northern pike meal is even better when you don’t have to worry about bones. After filleting, the fish will keep a couple of days under refrigeration, but the sooner you eat it the better. You can freeze the fish for later, either individual pieces or the whole fish; freezing the fish in water with sea salt or broth will add extra flavor. To preserve the texture, thaw the fish slowly in the refrigerator rather than under running water.
Northern pike can be successfully baked, fried, steamed, grilled, smoked, poached or used in pie or stew. Because the flavor is very mild, the fish can be combined with many different ingredients such as lemon, parsley, potatoes and onions, mushrooms, green pepper, carrots, tomatoes, lime, green onion, different kinds of cheese and many spices.
If you decide to bake or fry the Northern, you can dip it in egg or milk and then roll it in a variety of coatings. (Some Northern pike recipes suggest soaking the fish in milk for an hour or so in the refrigerator before you bread it.) You can get creative using flavored bread crumbs, corn flakes, crushed potato or nacho chips, or pancake mix or use traditional boxed fish coatings. When you combine these with spices such as cayenne pepper and lime or lemon juice and your favorite vegetables, the possibilities are nearly endless. Serve the Northern with rice or potatoes and a green salad for a very healthy meal.
My favorite Northern Pike recipe (if you can call it that) is catching, filleting, and pan frying the fish for a fresh shore lunch!
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Source by Dave Selleck