Poor Man's Lobster

[CatDaddy]

https://www.youtube.com/watch?v=Kc304nA5s4Q

I would guess this works with northern, mushky, and other fish...I know burbot are popular this way. Anyone try with ND gamefish and have any luck?

 

[Walleye_Chaser]

For sure get that remaining skin off the fillets! Or is that being a fillet snob...But yes I am going to have to try this it looks tasty.

 

[Kickemup]

This is how I like to cook northern any any of my walleyes over 20inches.

 

[svnmag]

My Utube is filled with these links after watching the above. Here's one with pike. He doesn't use salt. I've also heard of boiling it in 7Up or Sprite.

https://www.youtube.com/watch?v=ypFFypxV11U

Another take:

https://www.youtube.com/watch?v=aRlpGkukEe0

Hears how to clean a ling if you make it to the Tailrace this winter. It's popular for "lobster" also.

https://www.youtube.com/watch?v=KQ8vsPPB58U

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Hmmm, Cajun Shrimp Pike:
https://www.youtube.com/watch?v=bzOtNWazz7U

 

[Captain Ahab]

Part salt and part sugar is better than boiling in 7up or Sprite IMO. I have prepared walleye, walleye cheeks and burbot the first way and it is quite good. I like it as an appetizer or a part of a meal though, as it can get a bit much to fill up on it.

 

[Kentucky Windage]

Ahab, do the walleye fillets crumble easily after they are boiled?

 

[svnmag]

I wonder about adding salt to the Sprite?...

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I also wonder if one could batter and deep fry those chunks after they were drained. If it didn't turn them into shoe leather, I'll bet the meat would have great flavor. Grandma used to boil chicken before frying it. The broth was reduced down to make incredible gravy.

 

[Kickemup]

I don't have a problem with walleye crumbling but I only do it with larger fish.

 

[svnmag]

You think the boiled chunks would survive the fryer? I bet they would.

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That would open a lot of flavor possibilities.

 

[Captain Ahab]

Ahab, do the walleye fillets crumble easily after they are boiled?

Not if you just boil until they float and are just done.

 

[Captainbrad]

A friend just raved about boiled pike to me and did the whole 7up and whatever. Worst fish I have ever eaten. I think I may have scolded him about ruining a perfectly good pike. It might be just me but I will stick to fried or grilled.

I have had the boiled pout many times and like it. I think it is the consistency of the fish.

 

[Captain Ahab]

The white loin of the 'pout is the best.

 

[svnmag]

What ya think Capt? Boil in the Creole, batter then quick fry?

 

[Captainbrad]

I should maybe set the record straight that I'm not a big fish eater. We eat a ton of fried walleye and pike the past couple years because the wife and boy can't seem to get enough of it.

Upon further thought I don't like lobster so that may have something to do with it to but it doesn't explain why I like pout boiled in water with a little salt and dipped in a garlic butter.

 

[Ristorapper]

I keep boiled pike pretty simple. Get water boiling and add a speck of salt. Add bite sized pike to the boiling water. Cook until the fish flake. Drain fish. Season with coarse ground peppercorns. Have a chunk of butter melting on the stove in a pot. Dip fish in butter or drizzle fish with butter. Never ever changed the recipe. But I can see where lemon pepper, garlic salt/powder, onion salt/powder and many other desirable seasonings could be experimented with depending on your taste.

Oh! I experimented with the seven up or ginger ale in soaking the filleted chunks prior to boiling the chunks in water. I did not care for that flavor. I think that was someones idea to rid the fishy taste of pike. If pike are cared for properly, one shouldn't have to do that.

 

[CatDaddy]

I'm going to have to try this after hearing you all. Like any fish, remove all red meat and take care of it so it isn't fishy I suppose. And the idea of frying after the boil is hugely intriguing! I'll have to try that as well......