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Message Subject: Walleye or pike on your plate. | |||
happy hooker |
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Posts: 3136 | Let's rendezvous,,,ill trade ya two pounds of pike for every pound of walleye,,here in the metro we can limit on pike in no time. | ||
mnmusky |
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I don't think metro fish qualifies as food...Sticky icky | |||
Pepper |
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Posts: 1516 | Pike boil. Get a big pot put in water & salt bring to boil put in cut into chunks potatoes, carrots , onion & boil till fork tender. Float chunks of pike fillets on top till done about 3 minutes. Remove cover with melted butter and eat. Google pike boil for videos | ||
MOJOcandy101 |
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Posts: 705 Location: Alex or Alek? | Fish cakes are also a great way to make any fish. | ||
EastwoodNorris |
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Posts: 59 Location: Fifield | I'll take either. Bonk them, pack them on ice and cut the gills so they bleed out. | ||
bllhogg |
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muskyroller - 8/10/2016 10:56 PM Tell us about boiling, please. Interested in this. What do you do after boiling? I have some vacuum packed, in the freezer from last month needing to get eaten! I usually just batter em up lightly and fry them. boil them in sprite for a couple of minutes until they looked cooked. awesome | |||
muskyroller |
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Posts: 1039 Location: North St. Paul, MN | Anybody do a "lobster pasta" after boiling the snot rockets? Sounds good, but who knows.... | ||
Nershi |
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Location: MN | I prefer pike but I don't like to clean them. I can do the Y bone but don't like to deal with the slime. An old Asian lady told me an easy trick to take the slime off that I've been meaning to try. I'd take cats (out of clean water), perch, crappies or gills over both of them any day. I think a lot of people like walleye because they are tasteless. Same with Halibut. | ||
jonnysled |
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Posts: 13688 Location: minocqua, wi. | Pike by a landslide ... | ||
ulbian |
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Posts: 1168 | muskyroller - 8/10/2016 11:56 PM Tell us about boiling, please. Interested in this. What do you do after boiling? I have some vacuum packed, in the freezer from last month needing to get eaten! I usually just batter em up lightly and fry them. Same way you'd boil haddock, cod, pollock, etc. Get a big pot, put water in it, add a touch of salt, and a couple of bay leaves. Some people add some sugar but I never do. Get the water to a rolling boil and toss the fish in and they will sink. When they float they are ready to eat. Pull the fish out and season with whatever trips your trigger. Lemon, pepper, etc. and dip it in melted butter. I don't know of anyone who leaves the skin on pike but I'd imagine if you prepare it this way with the skin still attached it's going to be awful. Maybe not but I myself can't imagine it being good. | ||
vegas492 |
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Posts: 1023 | True story... I was in Canada with my family about 15-20 years ago. We got a lot of walleye, but my uncle really wanted to have northern pike. Said he had some the other week and it was delicious. So, we kept two 23 inch pike. Cleaned them up nicely, put them in the fridge with the walleye fillets and let the meat cool. We at the pike the next night, along with walleye. Prepared them the same way as the walleyes. Fried it up the same way. We, all 7 of us, took a bite of the pike and spit it out. Awful. Dove into the walleyes, no fish left. We threw the pike into the trash. Middle of the night raccoons hit the trash, dump it over, eat everything, dirty paper towels, Kleenex...etc. Except? You guessed it, the northern pike. Even the coons wouldn't touch that stuff. Could be that you can't prepare pike like you do walleye. But I'll never keep one to eat. More for you guys! | ||
Pike Master |
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Posts: 293 Location: Sakatchewan,Canada | I'm calling BS on ur story Vegas In the cold deep waters of northern Saskatchewan Pike and Walleye are both excellent tasting fish. Given the choice, I would take pike over walleye or any other fish. | ||
JakeStCroixSkis |
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Posts: 1425 Location: St. Lawrence River | vegas492 - 8/11/2016 3:23 PM True story... I was in Canada with my family about 15-20 years ago. We got a lot of walleye, but my uncle really wanted to have northern pike. Said he had some the other week and it was delicious. So, we kept two 23 inch pike. Cleaned them up nicely, put them in the fridge with the walleye fillets and let the meat cool. We at the pike the next night, along with walleye. Prepared them the same way as the walleyes. Fried it up the same way. We, all 7 of us, took a bite of the pike and spit it out. Awful. Dove into the walleyes, no fish left. We threw the pike into the trash. Middle of the night raccoons hit the trash, dump it over, eat everything, dirty paper towels, Kleenex...etc. Except? You guessed it, the northern pike. Even the coons wouldn't touch that stuff. Could be that you can't prepare pike like you do walleye. But I'll never keep one to eat. More for you guys! Let me tell you something honkey.. we cook our pike and walleye identical, deep fryed, egg wash/Italian bread crumbs.. somwtimes together. It takes an extremely keen taste to tell the difference. I've eaten loads and loads of them like this. | ||
tkuntz |
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Posts: 815 Location: Waukee, IA | Taste pretty similar to me, I fry both. Each has its own slight taste variation, but ultimately they both fall in the same category to me, "mild white freshwater fish." For argument sake I'll say pike though I'd never turn down walleye | ||
jdsplasher |
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Posts: 2219 Location: SE, WI. | Back In the 70's, my dad and I fished pelican in Onieda county. WE would fry a 16" eye, and a 24" pike. AFter that test, we picked the pike every Time!!! The meat was simply sweeter!!! ALso the meat was a bit orange...probably from all the crabs they fed on. Was at a party at sand bay beach about 10 years back. The party of eight all brought there catches to the fish fry. IT included gills, crappie, and my favorite PIKe. AFter everybody sampled the fish, to most surprise, the pike was gone first. MY choice's would be in order; PIke #1 Perch 2 Gills 3 WAlleye 4 JD Edited by jdsplasher 8/11/2016 8:11 PM | ||
IAJustin |
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Posts: 1964 | I love pike too... the really interesting thing is muskies taste just like pike | ||
Headlock |
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Posts: 115 | Pike boiled in 7-UP with a side of butter. Can't be beat. | ||
tolle141 |
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Posts: 1000 | In Canada the guides wouldn't eat the walleyes lol. pike are so good | ||
vegas492 |
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Posts: 1023 | Sorry guys, it is a true story. Family members can attest. We tried to eat it, it was just a different consistency and it had a bad taste. Not saying that it wasn't the chef's fault (mine), as I didn't treat them any differently than we did walleye fillets. Dad cleaned them, no bones. I took the meat, put it into a large bowl, filled with water, then lightly salted the water. Kept the pike in the salted water overnight, then dumped the water and rinsed the meat. Then put water back into the bowl with the pike fillets and put the bowl back into the refrigerator. Same drill I do on all walleye fillets. Later that night, I prepared all fillets in a flour mix, egg wash bath and final cracker seasoning. Walleyes were to die for, pike were horrible. So bad the raccoons didn't even touch them. I've run into a ton of guys that really enjoy pike, just like on this board. To each their own. I'm just not one of them. However, if you ever see me around, I'll keep keeper pike for yah, happy to do it. | ||
Pike Master |
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Posts: 293 Location: Sakatchewan,Canada | Unless your dad punctured internal organs and saturated the fish, BS!!! The fact that you said the raccoons didn't touch them is proof | ||
vegas492 |
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Posts: 1023 | I don't think he did. He cut the meat off of the top of the fish, then took some meat from the back 1/3 of the fish down to the tail. I'm sorry to hurt your feelings, Pike Master, but it didn't taste good at all. Could be a matter of preference. My mother, though, really liked to pickle larger pike. Dad would keep them every now and then for her. I think she even liked them served as poor man's lobster and cooked under the broiler. | ||
sworrall |
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Posts: 32761 Location: Rhinelander, Wisconsin | vegas492 - 8/12/2016 11:06 AM I don't think he did. He cut the meat off of the top of the fish, then took some meat from the back 1/3 of the fish down to the tail. I'm sorry to hurt your feelings, Pike Master, but it didn't taste good at all. Could be a matter of preference. My mother, though, really liked to pickle larger pike. Dad would keep them every now and then for her. I think she even liked them served as poor man's lobster and cooked under the broiler. Probably was full of lactic acid, which Pike and Muskies can produce during the fight under certain circumstances. I've run into that a couple times, and you are right, the meat actually tastes bad. | ||
Slamr |
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Posts: 6995 Location: Northwest Chicago Burbs | I'm going with "whatever the Worralls are making". They could probably serve carp and sucker for breakfast and it would be delish. | ||
KenK |
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Posts: 574 Location: Elk Grove Village, IL & Phillips, WI | Oh no, it's pike! As bad as hot dogs! Edited by KenK 8/12/2016 12:28 PM Attachments ---------------- raccoon-the-great-outdoors.jpg (117KB - 368 downloads) | ||
Pointerpride102 |
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Posts: 16632 Location: The desert | Slamr - 8/12/2016 11:43 AM I'm going with "whatever the Worralls are making". They could probably serve carp and sucker for breakfast and it would be delish. Suckers are actually pretty good. Carp suck. I would gladly give up all other fish if I could catch piles upon piles of eelpout. | ||
Lake Of The Woods |
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Posts: 63 | Walleye,...Yellow,Blue and Sauger. | ||
Gander Mt Guide |
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Posts: 2515 Location: Waukesha & Land O Lakes, WI | Walleye hands down. Only time I consider Pike is if I catch them through the ice and I cook them right away. Attachments ---------------- eOoA1Es.jpg (58KB - 331 downloads) | ||
ESOX Maniac |
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Posts: 2751 Location: Mauston, Wisconsin | Definitely pike! Either poached, boiled or fried. I like the egg wash & Italian Bread Crumbs too. SWORRALL should do a video on filleting pike & removing Y bones, he's fast......lots of practice. PP - Grass Carp are pretty tasty! Have fun! Al Edited by ESOX Maniac 8/16/2016 8:39 AM | ||
vegas492 |
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Posts: 1023 | MOJOcandy101 - 8/11/2016 7:56 AM Fish cakes are also a great way to make any fish. Tried making them for the first time this weekend. Cod cakes. They were simply amazing! | ||
vegas492 |
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Posts: 1023 | sworrall - 8/12/2016 11:21 AM vegas492 - 8/12/2016 11:06 AM I don't think he did. He cut the meat off of the top of the fish, then took some meat from the back 1/3 of the fish down to the tail. I'm sorry to hurt your feelings, Pike Master, but it didn't taste good at all. Could be a matter of preference. My mother, though, really liked to pickle larger pike. Dad would keep them every now and then for her. I think she even liked them served as poor man's lobster and cooked under the broiler. Probably was full of lactic acid, which Pike and Muskies can produce during the fight under certain circumstances. I've run into that a couple times, and you are right, the meat actually tastes bad. Very interesting. I wouldn't have thought that to be an issue if you soak the fillets in a little salt water bath, then keep them in the fridge for at least 24 hours. You've now convinced me to try pike again with an open mind. | ||
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