Boundary Waters Quetico Forum :: Fishing Forum :: Cooking Pike without cleaning
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casualbriday |
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HowardSprague |
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ockycamper |
The key is that the only work involved is gutting the fish, rinsing out the cavity, straying or coating the cavity with butter or seasoning, then just put on the fire grate and keep turning it. You have to pick out the bones while you eat but the fish really is good. Our group voted that this is the only way to deal with pike. We filet bass and trout. |
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bobbernumber3 |
HowardSprague: "i take it the slime just kinda burns off/dries? " If you hang a northern in a tree for 20 minutes, all the slime slides off before cleaning. |
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yogi59weedr |
Interesting, dried batter stuck to the fish like buttermilk. Very tasty. I fried and baked. I preferred the fried. But I think I left the baked in the oven to long. Kind of chewy on the edges. Will definitely experiment with this... Thank you. |
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Abbey |
I’ll still fry my walleye nuggets and do foil pouches or grilled brown sugar fillets for trout. |
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yogi59weedr |
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bobbernumber3 |
I'm gonna continue to clean my fish prior to cooking. |
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foxfireniner |
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GeoFisher |
egknuti: "Definitely! When I was younger we would scale the fish (to get the skin nice and crispy) and cut the head off. " Scale a northern? I didn't think they had scales..........it is kind of hard to tell with all the snot on them :) . Later, Geo |
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Zwater |
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ockycamper |
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foxfireniner |
bobbernumber3: "thegildedgopher: "bobbernumber3: "ockycamper: "Make them clean the next pike. They will get on board quick" i cook all my fish about the same. Half biscuit, half yellow cornmeal, add some Tony Chachere's creole seasoning, take some mayo packs from your favorite sandwich shop and mix it with some water as a dredge...Heat the oil and delicious! Next time...do it this way and try telling the guys that the smallie is a walleye and see if the snobs can tell the difference. It harder with northerns since the shape of the filets give it away...see if they can tell a difference. For me, the fish are all good and i can only distinguish them by the firmness of the meat...with walleye being the lightest. but really, walleye and crappie is what I serve people who say they hate fish because they just taste like whatever you dipped them in. |
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bobbernumber3 |
yogi59weedr: "I might have to try that." Mike’s Company Walleye Ingredients: • 2 lb. (3/4” thick) walleye, cut into serving size pieces • 2 Tbsp dry onion soup mix • 1 cup sour cream • 1 cup dry bread crumbs • 2 Tbsp grated Parmesan cheese • 1 Tbsp chopped parsley • ½ tsp paprika • ¼ cup melted butter Method: Combine onion mix and sour cream. In a separate bowl, mix bread crumbs with Parmesan cheese, parsley, and paprika. Dip walleye pieces into sour cream mixture, then roll into crumb mixture. Place in single layer on greased baking pan. Pour butter on top. Bake at 500 degrees for 12 – 15 minutes. Notes: Mike is a young fishing buddy (fishing nut). Years ago, he went on a Halibut charter in Alaska and came back with a lot of fish and this recipe. I’ve substituted walleye for halibut since forever. |
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ockycamper |
Anyone else try something like this with pike? |
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OMGitsKa |
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Wendigo41 |
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thegildedgopher |
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OMGitsKa |
thegildedgopher: "Haven't tried it with northerns, but definitely for trout. We leave the head on even. This recipe is killer." Oh that sounds good. Going to try that on some rainbows come spring. I should try out this whole method on a northern as well I'm sure it would be great. |
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egknuti |
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CityFisher74 |
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ockycamper |
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foxfireniner |
ockycamper: "That would be a trip to pull of at the camp site" Makes my pilfered mayo packets seem very pedestrian! |
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Speckled |
I cut and gut smaller brookies and pan fry them with some breading and butter until the skin is crisp. Once done, you can grab the spine and pull all the bones out in one swipe. At that point you can just eat the whole fish. I'll try it with smaller northerns next trip. |
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bobbernumber3 |
ockycamper: "That would be a trip to pull of at the camp site" Yeah... the oven and extension cord!! opps. Guess I got off topic with that. |
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BearBurrito |
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CityFisher74 |
OMGitsKa: "Or use the 5 filet method. Makes cleaning the pike a breeze. " Yep, this is what I do as long as the fish are a little bigger, 26" + |
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bobbernumber3 |
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A1t2o |
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yogi59weedr |
Pike are a pain in the azz. |
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burrow1 |
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ockycamper |
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jhb8426 |
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bobbernumber3 |
ockycamper: "Make them clean the next pike. They will get on board quick" We had a northern in fish camp once in 22 years. For a taste test. Was ok... |
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bobbernumber3 |
thegildedgopher: "bobbernumber3: "ockycamper: "Make them clean the next pike. They will get on board quick" The real conclusion was that bass were not worth cooking and northerns were bony. The real fish difference was lake trout. For all fish, keep the pieces small when cooking so they cook quickly. |
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thegildedgopher |
bobbernumber3: "ockycamper: "Make them clean the next pike. They will get on board quick" Let me guess. They all thing walleye tastes great though? |