Serving Freshwater Pike

Serving Freshwater Pike: "


The Pike is a family of voracious freshwater fish. This fish commonly has a long body with a flattened back and small scales that cover the body. It has a large mouth with many sharp teeth and bottom jaws that protrude. All of the members of this family are sport fish and can put up quite a fight. The pike eats other game fish and often will eat small animals.


Some of the species of this family include common pike, muskellunge, and pickerel. Other species (varieties) of pickerel include western grass pickerel, red fin pickerel, and chain pickerel. Even though the walleye is sometimes called a pike or pikeperch, it actually belongs to the perch family.

The common pike lives in the lakes and rivers of North America and Europe. Other names for this fish include great northern pike and lake pike. It is a very quick fish when chasing its prey. A fully grown pike can measure up to four feet long. Whole pike that is sold weighs about three or four pounds. However, the pike that is found in markets is most often sold as fillets from the larger fish.

The muskellunge, often called muskie, is a larger species, often measuring five to eight feet long and weighing 100 pounds or more. The muskie likes medium-sized to large lakes and clear, cool, weedy waters.

The pickerel generally is smaller than the common pike. Pickerel is also the name of the young of the pike. The common market size ranges from 2 to 10 pounds. Pickerel is sold whole or as fillets.

The three main species of the pike family, the northern pike, muskellunge, and pickerel, are all lean fish. A 3 ½ ounce portion of uncooked northern pike equals 88 calories, of pickerel equals 84 calories, and of muskellunge equals 109 calories. Like other fish, pike are good sources of high-quality protein.

Fresh pike should be kept refrigerated or iced and should be used within one or two days after it is caught or purchased. Frozen fish should not be stored any longer than six months.

Since all of the species of the pike family are lean fish, they are best if boiled, fried, or steamed. The flesh is firm, white, and flaky and has a good, sweet flavor.

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