BONELESS Northern Pike

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yellerknifer

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Hey guys, i am a chef by trade in the far north and i had one of my old native buddys give me this sweet and easy recipe for the best boneless pike ever. now i know what youre thinking. Filet the fish, cut the Y bone out, tweeze out any remaining bones...but wait! Theres a much easier way!

1. Scale the Pike with back of knife or with the scaling brush (make sure you get em all because were going to leave the skin on.)

2. Filet the pike as usual so they you get the two whole side filets.

3. Heres the tricky part, Make cuts into the flesh, right down to the skin BUT NOT THROUGH, about every half inch or so all the way down to the tail. ( when you pick up the filet it should fan out right down to the skin) just make sure you dont go through the skin.

4. Cut the sides into workable portions.

5. Pan fry in crisco with flour, or my favorite...Rocky Madsens Fish Crisp!

As you fry the pike, the oil gets into the cuts you made and actually dissolves most, if not all of the bones. I know some people who throw this delicious fish back just because of the bones and the extra work it takes to bone them out the old fashion way. I know im gonna get heat for this but...I like pike more than Pickerel! yes you heard me!

I hope you guys try this method out because pike is one of the most plentiful and tasty fish in canada.

Go catch a big pike and try this!
 
Pike, a very under rated fish! IMHO, I would rather have a 10 # pike than a greasy, oily Lake Trout/Touladi any day.

And, after pressure canning untold jars of west coast salmon, bones & all, certainly I would not hesitate to can pike.

Fresh pike flesh, is a great white fish for Cinese or other Asian recipes too. Why but tilipa from the Lord knows where when this country abounds in pike.

'Nuff said.
 
Pike is fantastic! I find a single three or four pound pike, using the five-fillet method, is plenty to feed myself, especially if pan-fried veggies and taters are in the mix.

Folks just have to remember to not obsessively try and get every last ounce of meat - that's where all the bones are. ;)
 
My dad taught me this method of filletting pike years ago. I'm still surprised to see how many people won't bother with a pike , thinking it's all bones. The meat is really delicious, especially with traditional sides like canned beans and fried potatoes. I need a shore lunch real bad.
 
Make sure it's COLD water pike, from a large lake. I've had pike from small, swampy "lakes" that just tasted horrible, like a muddy catfish :(
 
CTS said:
Ok stupid question.....pan fry on both sides? what about deep frying?

Thank you for this....I have to try it.
Click to expand...

You can deep fry pike easily and remove the bones after it's cooked.

Pat it down with paper towel to remove the excess oil and use a razer sharp knife to peel the flesh down from the dorsal spines on either side and carefully work the halves apart with a thin fork. The flesh normally sticks to the skin as long as you don't over cook it. Use your knife again to remove the lower fins.
 
yellerknifer said:
Hey guys, i am a chef by trade in the far north and i had one of my old native buddys give me this sweet and easy recipe for the best boneless pike ever. now i know what youre thinking. Filet the fish, cut the Y bone out, tweeze out any remaining bones...but wait! Theres a much easier way!

1. Scale the Pike with back of knife or with the scaling brush (make sure you get em all because were going to leave the skin on.)

2. Filet the pike as usual so they you get the two whole side filets.

3. Heres the tricky part, Make cuts into the flesh, right down to the skin BUT NOT THROUGH, about every half inch or so all the way down to the tail. ( when you pick up the filet it should fan out right down to the skin) just make sure you dont go through the skin.

4. Cut the sides into workable portions.

5. Pan fry in crisco with flour, or my favorite...Rocky Madsens Fish Crisp!

As you fry the pike, the oil gets into the cuts you made and actually dissolves most, if not all of the bones. I know some people who throw this delicious fish back just because of the bones and the extra work it takes to bone them out the old fashion way. I know im gonna get heat for this but...I like pike more than Pickerel! yes you heard me!

I hope you guys try this method out because pike is one of the most plentiful and tasty fish in canada.

Go catch a big pike and try this!
Click to expand...

many thanks for this one, gonna try it for sure. I never throw back a Pike, I love those big white flakes, and I do like to scale most fish, I love the skin. now I'm super anxious to get out there on the ice!
 
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