Pike Improvement Project
Chippewa Flowage Pike Improvement Project
Keep your Northern Pike!!
The LCFRA is actively encouraging guests to keep northern pike whether they catch them on purpose or accidentally. We especially hope they keep fish under 24″ which can be cleaned and cooked or pickled.
GOAL– Remove 10,000 Northern Pike from Lake Chippewa this season (Especially those under 24”)
BENEFIT– Such selective harvest can improve all fish populations and create a favorable environment for muskies that will be stocked this fall
HARVEST Northern Pike on the Flowage and Win Prizes!
$1000 awarded by drawing from Fresh Water Fishing Hall of Fame
ALL CATCH DATA WILL BE TABULATED BY WDNR
Our partners are Lake Chippewa Flowage Resort Association, Chippewa Flowage Area Property Owners Association, Wisconsin Department of Natural Resources, Lac Courte Oreilles Conservation Department, and Hayward Chapter of Muskies Inc.
Why Harvest Pike?
Everything you need to know about the “Pike Improvement Project”
Goal: Bigger pike, more muskies, and a healthier fishery
The Chippewa Flowage and Pike
Many people are not aware that pike are not native to the Chippewa Flowage. But pike are now present, and very abundant. The result has been poor pike size and impacts on other species like muskel-lunge, walleye, and panfish.
What Can Be Done?
Reducing pike abundance has potential to lead to a variety of improvements in the fishery, in-cluding bigger pike. We have proposed a removal strategy that combines DNR netting and intense angler harvest in 2019.
Has This Worked Elsewhere?
Yes! In 2017 about 1/3 of the pike in Lac Courte Oreilles were re-moved. The results were very positive, including a 3.5″ increase in av-erage pike size (in just one year) and better musky stocking survival.
What needs to happen for this to be successful on the Chip?
Our goal is to see 10,000+ pike harvested in 2019. We need to espe-cially encourage the harvest of small pike (<22 inches) as much as we can. It may be possible for anglers to donate pike to be processed for local food shelves during some of the larger angling events. Tell guests about the project and the incentives being offered.
Anglers need to be aware that the daily bag limit of 5 still applies, and that fish cannot be wasted.
The 2019 Chippewa Flowage Pike Improvement Project has concluded
Total harvested from tickets 299
Total harvested by DNR (angling included) 63
Total other harvest (verified) 0
GRAND TOTAL 362
Percentage towards total goal 3.62%
Average Length Harvested 20.2842809365
Flowage average in 2018 (reference) 19.26
Percentage under 24 inches 87.96%
Percentage under 22 inches 72.58%
Don’t know how to clean a northern Pike?
Check out this video on how to Fillet a northern pike.
Northern Pike Recipies
- Pickled Fish
1C Canning Salt
1/2 t whole cloves
4 Bay Leaves
2 cups Sugar
2T Mustard Seed
2C White VinegarDissolve salt in water
Filet fish and cut into serving pieces. Soak in salt water for 48 hours in glass container.
Rinse and add white vinegar to cover fish and soak for 24 hours.
Boil brine and cool.
Drain vinegar off fish
When cool pack fish in glass jars layering with onion slices and cover with cooled brine. Refrigerate for seven days and then will be ready to eat.
Makes 2 quarts.
- FISH SAUCE
¼ # butter
1 C whipping cream
2 tsp flour
7 or 8 tsp dry mustardMelt butter over low heat. Mix flour and mustard together and add ½ C cream. Stir into butter. Gradually add remaining cream. Stir until thick. Serve hot.An excellent sauce for any fish.
- FISH PATTIES
2 C corn flake crumbs
14 oz. fresh fish – ground
¼ C chopped onion
1 T chopped sweet peppers
1 T chopped cilantro
3 T mayonnaise
3 tsp Dijon mustard
Salt/pepper to tasteSqueeze as much water as you can out of the ground fish, THEN:Combine 1 C crumbs with rest of ingredients. Divide into 12 portions. Form patties & coat with balance of crumbs. Sauté in butter or olive oil till browned & cooked through.
You may want to top each patty with a slice of cheese and serve on a hamburger bun.
- FISH IN LEMON BUTTER
1 ½ # filets
2 Tbl. Lemon juice
½ tsp. salt
½ C margarine or butter
1/3 C chopped parsley
1 C butter flavored cracker crumbs
1/3 tsp. paprikaArrange filets in baking dish with thickest parts to the outside of the dish. Sprinkle with salt & pepper.Melt margarine or butter in med. pan and add parsley & lemon juice. Pour over fish and top with crumbs and sprinkle paprika.
Bake at 350 for 20 minutes.
- FISH SOUP
4 T butter
¾ C onion – chopped
1 clove garlic – minced
4 T flour
2 T curry powder
5 C clam broth
1 C diced tomatoes
1/2 C dry white wine
½ C water
½ C uncooked rice
4 – 6 fish fillets cubed
1 C cream or milkMelt butter in saucepan. Add onion & garlic and saute till clear. Add flour & curry powder. Blend into butter and stir 2 minutes. Add broth, gently stirring as you add till all mixed and creamy. Add tomatoes, wine, water and rice; stir to blend. Cook covered on low about 20 minutes or until rice is done. Add cubed fish and cook about 5 minutes more. Add cream or milk before serving.Makes about 6 servings.
- Easy Pickled Fish by Kris
1 Cup Salt
4 Cups Cold Water
4 lbs Fish-cut upCombine cold water and salt and stir until salt is dissolved.
Pour over cut up fish and let stand in the refrigerator for 48 hours.
Pour some vinegar over fish to until to get most of the salt off.
Drain again, cover with clear white vinegar and let stand in the refrigerator for 48 hours.
4 cups vinegar
2 cups white sugar
4 bay leaves
4 Tbsp pickling spice
Let cool. Add 3 Tbsp lemon juice & sliced onions.
Layer together, pour over fish and put in jars.
Ready to eat in 3 days!
- Pickled Fish from Augusta WI
For 3 quarts – northern or bluegill
Soak 24 hours in salt water that floats an egg
Then soak 24 hours in white vinegar brine
White Vinegar Brine
2 Cups white vinegar
2 Cups Water
1 ½ Cups Sugar
4 T Pickling Spice
6 Red Chilies
8 oz White wine
Boil brine 15 minutes, coolPack fish layered with sliced onion, adding brine. Refrigerate. Ready to eat in 2 weeks.
- Poor Mans Lobster
Fillet your northern pike into 1-2 inch cubes.
Pour half cup of white sugar and half teaspoon of salt into a pot filled with boiling water (48oz) Stir mixture
Melt your garlic butter. Cook: Let the fish cook long enough that it will float to the top of the water.
- Blackened Northern Pike
2 Small to Medium Pike (4 Fillets) De-Boned, Skin Removed, Cut Into Thirds
1/4 Cup Olive Oil, Vegetable Oil or Canola Oil
2 Tablespoons Blackened SpicePre-heat a dry cast iron, steel or other non-coated frying pan under high heat. You’ll know it’s ready when you begin to see smoke rising from the dry pan.Place cut Pike pices into a 1 gallon ziploc bag or other sealable container. Add the oil and blackened spice, seal the container and shake vigorously until spices are evenly distributed to all pieces.
Coated pieces of fish are placed directly into the hot pan. Sear the Northern Pike pieces on each side, then allow fillets to sizzle for a few minutes turning as needed; do not over-cook. Fish are ready to serve as soon as flesh begins to flake apart. Fillets should be served quickly, while they’re juicy and hot!
- Smoked Northern Pike
5 cups cold water
1/4 cup canning/pickling salt
1/2 cup dark brown sugar
2 Tbs (or more) minced garlicSteps:Prepare fillets with skin off, ribs and peritoneum removed, and Y-bones in tact (help hold meat together when cooking).
Prepare brine, whisk until salt and sugar are completely dissolved. Tip – use a large stainless steel bowl.
Place thoroughly rinsed fillets in brine and submerse completely. Tip – place plate on top to keep meat under liquid surface.
Cover bowl with clear wrap and refrigerate two days.
Pick preferred smoking wood type. For light colored meats, I prefer fruit woods (i.e. cherry, chokecherry, apple). Feel free to mix flavors.
Place wood chips in box and rinse to dampen. Place wood chip box and water dish in smoker and preheat to 170F-180F. While smoker is preheating, grease meat racks with cooking spray or a wrapper from a stick of butter. Briefly rinse fillets and place on greased racks. Place a tray below racks to catch dripping water/brine.
*After the smoker has started to produce smoke (not before!) place meat racks into smoker allowing enough spacing for proper circulation of smoke and heat. Cooking time is about three hours. If a fully loaded smoker, you may need to add a half hour + to your total cooking time.
Remove meat when done and allow to rest for a half hour or longer. I place the meat racks in the oven to rest as it is an insulated and sealed container.
Store fillets in vacuum seal bags and store properly.
- Cedar Planked Pike
Soak a cedar plank for at least 1 hour or longer until the wood becomes saturated. Keep plank in water until ready for use.Pike Fillets (Rub quantities should make enough for 2 decent size fillets), 2-3 fresh sprigs of rosemaryRub:
1/2 Tbs smoked paprika
1/4 tsp cayenne
2 tsp garlic powder
1 tsp onion powder
1/4 tsp cumin
1/4 tsp ground coriander
2 Tbs brown sugar
1 tsp salt
1 tsp fresh ground black pepper
Mix rub ingredients thoroughly. Apply to fish. Set aside. Heat your grill to 350 degrees (better with charcoal than with gas but both work, you can also use your oven just be careful the wood plank will smoke). Place rosemary on soaked plank on grill for 5 minutes prior to putting fish on it. Place fish on plank overtop the rosemary and cook until tender. Do not flip fish. Serve on plank.
- Shrimp and Black Bean Soup with Pike2 medium onions, chopped
4 cloves garlic, minced
1 can whole tomatoes
3 141/2 cans of reduced-sodium fat-free chicken broth
2 15 oz cans black beans, drained
1 t ground cumin
1 t dried oregano leaves
1 t dried thyme leaves
1 bay leaf
1 pound peeled, deveined raw shrimp, about size 40 cut in two pieces
1 pound baked pike
Vegetable cooking spray or butter
Salt and pepper to taste
Lemon pepperPreheat oven to 350 degrees, bake pike on sprayed cookie pan, season with lemon pepper, cook till firm. Spray large saucepan with cooking spray; heat over medium heat until hot. Add one tablespoon of butter sauté onions and garlic until tender, about five minutes. Process onion mixture, tomatoes, and one can chicken broth until smooth; return to saucepan. Add remaining 2 cans broth, black beans and herbs to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 10 minutes, adding shrimp and crumbled pike during last 5 minutes. Discard bay leaf and season with salt and pepper.
- Baking Pike, Grilling Pike, Frying Pike
- Oven Baked Pike
- Pan-Roasted Pike Fillets with Bacon and Tomato Ragu
- Beer-Battered Northern Pike Recipe