eating devils pike...

[raider]

i have some aunts and uncles that fish with us all the time and love pike...

for those of you that eat dl pike, is there a size that eats better than others??? we kept a few last year that looked like salmon... is there a bigger or smaller size that eats better than the rest???

thanks...

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also, best i've found...

https://www.youtube.com/watch?v=YBFrQ5KMIs8

 

[SDMF]

I like the ones that give me a fillet that's ~18-20" long as it fits on my cedar planks upon which they are smoked within the BGE.

 

[bigcatpike]

I will eat any pike from 18 inches on up, but the 3 to 8lb range are my favorite

 

[lunkerslayer]

I personally don't keep northern after memorial day, the winter time I will keep all 3+ give away some to family or friends.

 

[svnmag]

Kill, ice, bleed, trim, soak: All white meat fish IMHO.

 

[deleted___account]

Pike is the fruit of Devils Lake. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, pike-kabobs, pike creole, pike gumbo. Pan fried, deep fried, stir-fried. There's pineapple pike, lemon pike, coconut pike, pepper pike, pike soup, pike stew, pike salad, pike and potatoes, pike burger, pike sandwich. That- that's about it.

 

[svnmag]

I got it. Rock and Roll.

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This actually makes me sad.
https://www.youtube.com/watch?v=SboRijhWFDU

 

[Allen]

Yeah, DL pike are more yellow in color than pike out of the Missouri (including Sak and Oahe). Not 100% sure why, but it seems to turn white when it comes out of the hot grease. Good eats!

 

[svnmag]

https://www.youtube.com/watch?v=IsoqRvYqWDg

 

[wildeyes]

3 to 8 lbs cold water fish once it warms up. No but that's just me. After looking at svnmag video we need another Woodstock.

 

[FishSticks]

I want to try this method, so far I have been pickling the kept pike this year.

 

[Duckslayer100]

I find pike even in warm water is pretty tasty. I usually soak my pike fillets in fresh water in the fridge at least over night. That really firms them up. Then pat dry, bread and fry like any other freshwater fish. They go in yeller but come out white as Michael Jackson's cheekbones.

Mmm-mmm good eats!

 

[Apres]

I think I heard they eat all those fresh water shrimp that gives them their color. Dl pike are good. I usually only keep above 30" pike, need enough meat to make it worth the hassle of cleaning them bone free. I think the best are cold water pike. I eat a lot of pike but I never fish specifically for them. My favorite recipe for pike is saving a bunch of the last 6" tail sections and using them for sweet potato encrusted fish. YUM

 

[westwolfone]

i have some aunts and uncles that fish with us all the time and love pike...

for those of you that eat dl pike, is there a size that eats better than others??? we kept a few last year that looked like salmon... is there a bigger or smaller size that eats better than the rest???

thanks...

- - - Updated - - -

also, best i've found...

https://www.youtube.com/watch?v=YBFrQ5KMIs8

I usually keep the ones 26-28". Trim the belly meat off. To me they fry up just as good as a Walleye.

I really like them out of the smoker.

 

[Colonel Angus]

As was said, don't worry about the color of the fillets. I prefer the 4 to 6 lb, easy to get the Y bones out and not too thick for the pan. I fixed up a couple of plates of pike for my walleye snob friends a couple of years ago, and after they ate it all, they didn't believe me it wasn't walleye.

The bigger ones 8 - 10 make for some good baking dish recipes.

 

[deleted member]

i watched the sam outdoors video above. i will be honest. that looked like a lot more work that removing the y bones. once a fella gets the hang of it. removing Y bones is relatively quick and easy and you are only dealing with having to take the skin off of two fillets instead of 5. i am not the most experienced at it. but, i am 99% certain i could beat him in a race and leave less waste when its all done.

 

[love2hunt]

i'd keep pike and could live off of them but i can't figure out how to debone them. Its not for the lack of trying.. i think i've watched every video and have tried every approach but can't seem to figure it out. After butchering them and wasting meat trying i've basicaly given up. Anybody have a foul proof system?

 

[LBrandt]

I fillet like you would walleye, soak in salt water in fridge over night so they firm up, seems to help, they don't slide all over and you can feel the bones better. Works for me.

 

[Vollmers]

If you wait until the hottest part of the summer the fillets will be a orange/yellow color. Quite appealing.

Yeah, DL pike are more yellow in color than pike out of the Missouri (including Sak and Oahe). Not 100% sure why, but it seems to turn white when it comes out of the hot grease. Good eats!

 

[deleted member]

Love2hunt, where you from?