Even though in some cultures and countries, pike is a less popular fish to eat, I personally find great pleasure in preparing some dishes out of it. That’s why I came up with the idea of writing an article about the three most common recipes I currently use when preparing pike.
Cooking pike the right way isn’t particularly difficult in spite of the fact that I have noticed that some of my friends used different methods. One of my personal favorites is creating a pickle out of the pike that I have caught. While to some, this idea might seem somewhat unappealing, it really is a tasty fish and the neat thing about this cooking method is that the bones tend to get softer, which is why you won’t be forced to pick them out all of the time. In some respects, pickled pike is like pickled herring, although I’ve seen that there are several variations on the same theme.
For my pickled pike recipe, I use salt, water, cider or white vinegar, mustard seeds, about one third of a cup of sugar, allspice, peppercorns, bay, some onion and the peel of one lemon. I start by making the brine, which basically means is that, depending on the amount of pike I have available, I’ll boil some water with the salt so that it dissolves evenly. Once the salt has dissolved, I add the vinegar or the cider, the spices and the bay leaves, and simmer them for several minutes. I then leave the pike pieces in the brine overnight. It’s like making jam, in a way, because the next morning, you’ll have to take that pine out of the fridge, put it in jars and pour the vinegar solution on top. While you can consume the pickled pike after just one day, I like it once a week has gone by. So, all you have to do is seal those jars and wait for all the magic to happen.
The last two recipes I’d like to talk about are simple, which is why anyone can prepare them, whether they’re experienced or not. Either you roast the pike in the oven or prepare it in a pan. You can add everything you want, but I prefer using some butter, lemon juice, and some salt and pepper. Something that I would like to add is that I usually avoid feeding my kids pike because it’s too complicated to handle and they have little to no patience when it comes to picking the bones.
The BBC website, as well as many others, have various categories that go into great detail with regard to preparing pike, in general. There’s even a thread on a Jamie Oliver forum about the same topic. All you need to do is do a bit of research on your own, provided that you’re keen on eating the pike that you have caught.