Boiled Northern (pike) dipped in garlic butter is awesome. Most guys don't like it because the skin is slimy and they don't know how to get the Y bones out properly.
Un like beef, that gets better when aged, a fish gets no better than it is when caught, a shore lunch with morning caught walleyes is hard to beat!
Brad you didnt list the best choice. 1. Seafood 2. Venison back straps 3. Beef porterhouse 4. Fish and I like fish but I wouldn't choose it over those options
Amen! We also introduced some people about the back fillet on a pike that a lot of people never even get...lotta meat left there.
Back meat? The 3 fillet method? That's not proper. Fillet it like a regular fish and then take the Y bones out. Here's a decent video showing how to do it. [video=youtube_share;LJYc1loAfU0]http://youtu.be/LJYc1loAfU0[/video]
I'll agree to disagree...we fillet it like a normal two fillet than remove the small back fillet as we call it...I do love some fresh pike though. Man reminds me of all the Canada fishing trips.
What back fillet are you talking about? If you cleaned it in the normal two fillet fashion, there isn't any meat left on the carcass. None.
You know now thinking about it I believe we'd always do the back one first which means you're right and I wonder why I was taught that way now. It's been awhile sadly since I've fish for pike with keeping to eat the plan...but yeah you wouldn't have anything left for the back part....must have been a thing my grandpa always did and told us on our trips. Well now it is gonna change next time
Thats what I thought. You had me crazy confused there. Thought I was missing something all those years living in Ontario cleaning pike.
Yeah I think it probably came from gramps just avoiding the y bones so he would take the back meat and fillet around the bones...leaving more meat on the bad boy I would guess but that would be my guess.
yeah dan this is the kind I was taught: Starts at 4:35 (your technique is the first one)....only difference is depending on size of the northern we may or may not have take the back two small fillets towards tail (these end up looking alot like bluegill fillets in the pan). 5 fillet technique really.
Fish is a lot like deer, in being the quality of care in cleaning and cooking make all of the difference in taste and texture. Getting the hide off a deer as soon as possible and chilling the meat is the first rule for fine dining, just and so is it that ice and proper cleaning makes the days catch some thing to remember. Those of you that think eating a pen raised cow is better than a fresh fish or a nice back strap are doing some thing wrong in your preparation.
I find it hard to find wild cows to kill. Therefore perhaps the animal is just superior tasting (to us) than the wild ones available. It doesn’t mean handling is an issue. Apples to oranges Mr. Galt.
I never saw any one ride around with a steer in the back of their truck, gut shot with the hide on it 3 days after killing it either. The steak ain't been grilled that can hold a candle to fresh ice out crappies.
