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PIKE
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Pike are freshwater fish found in the United States, Canada, and Europe. Through the ages, they have been both popular and notorious. The 4th century Latin poet Ausonius referred to them as “the smoky tavern’s coarsest food,” yet at Richard II of England’s royal feasts, they are said to have been a prized dish; pike are also traditionally used to make gefilte fish. Because the pike is a long, narrow fish with a pointed snout, the Ojibway people who lived around Lake Superior called it mas kinononge, meaning “ugly fish.”  VarietiesMost fish found at the market are northern pike from Canada. They are available whole or filleted, fresh or frozen. Chain pickerel and muskellunge are game fish. Preparation, uses, and tipsTo scale, put pike in a bucket and pour boiling water over both sides. Then place it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales with a fish scaler or small, dull knife. Using short strokes, work from the tail to the head. To remove the head, cut the flesh on both sides with a knife. If the fish is small, slice directly through the spine. For a larger fish, place the knife between vertebrae and tap the back of the knife with a hammer. Cut off the tail with a sharp knife. The secret to successful pike cookery is do not overcook. Whichever of the following cooking methods you choose, your pike will be cooked when its flesh becomes opaque yet is still moist all the way through. Baking Place pike in a greased baking dish and place on a baking sheet. Brush with melted butter or oil and season with salt and pepper, cover with a sauce, or wrap in oiled foil. Bake in a preheated 450° F (230°C) oven until a deep knife cut reveals the flesh to be opaque yet still moist. Grilling Place fillets on perforated foil, 4 to 6 inches (about 10 to 15cm) above prepared coals or fire. Baste with butter, oil, or marinade, and close the hood of the grill. Cook until fish is opaque and moist on the inside, about six to ten minutes. Broiling Place seasoned and/or marinated pike on a well-greased broiler pan. Broil under preheated broiler 4 to 5 inches (about 10 to 12.5cm) from heat. Cook until fish is opaque and moist on the inside, about six to ten minutes. Deep frying Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (about 3.8cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor temperature. Cut pike into similar-sized pieces, about 1 1/4 to 1 1/2-inch (3.2 to 3.9 cm) thick. Dip in batter, drain, then slip pieces into hot oil. Cook until brown, about two to three minutes. Poaching Bring poaching liquid, consisting of water, broth, and herbs and spices, to a simmer. Slip in pike, then cover pan and keep liquid at a simmer for about eight to ten minutes per inch (about 2.5cm) of thickness. Steaming Place pike on a greased perforated rack over 1 to 2 inches (about 2.5 to 5 cm) of rapidly boiling water. Cover with a tight-fitting lid and keep water at a constant boil through cooking time, eight to ten minutes per inch (about 2.5cm) of the thickness of the fish. Nutritional HighlightsPike (cooked, dry heat), 1/2 fillet (5.5 oz.)
(155.65g) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. When cooked (dry heat), Northern pike provide 0.164 grams of omega-3 fatty acids, derived from EPA (0.042g), DHA (0.095g), and ALA (0.027g), per 100 grams of Northern pike. Health benefits and concernsHealth benefits and
concerns for fish and seafood |
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