Back to reality and the job of processing my personal best and tourney placing Northern Pike for the dinner table. This ordeal started with the extraction of a very large (17.70 lb) frozen pike from my chest freezer and it taking a 5-hour soak in my bathtub (yes, my wife is a very understanding woman). I debated using the hot tub but was concerned the excessive amounts of slim dripping off the beast might clog the intake jets (did I mention my wife was understanding?).
After a through defrost and de-sliming, I hauled the fish and a large number of cutting utensils out onto the deck and started in on the chore of filleting. Using a heavy hunting knife, I made several initial cuts to slice through the thick skin and allow the more delicate fillet knife to do its job unfettered. The processing took about 15 minutes and there were a lot more bones then I remember from completing this task on a similar sized fish a few years ago. In the end, the fish yielded 8 full cups of pure white meat sure to be enjoyed in the weeks to come.
|One Side Complete onto the Next|
|Pike Rendered to Guts, Bone and Skin|
|Edible Bits Remain . . . YES even the HEAD!|
Next three different ways to cook Pike . . .