Chippewa Flowage – Lake Chippewa Flowage Resort Association

Recipes for Northern Pike

Northern Pike Recipies

  • Pickled Fish
    1C Canning Salt
    4C Water

    Brine
    1/2 t whole cloves
    4 Bay Leaves
    1t Allspice
    2 cups Sugar
    2T Mustard Seed
    2C White Vinegar

    Dissolve 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 mustard

    Melt 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
    1 egg
    Salt/pepper to taste

    Squeeze 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
    Dash pepper
    ½ C margarine or butter
    1/3 C chopped parsley
    1 C butter flavored cracker crumbs
    1/3 tsp. paprika

    Arrange 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 milk

    Melt 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 up

    Combine cold water and salt and stir until salt is dissolved.
    Pour over cut up fish and let stand in the refrigerator for 48 hours.
    Drain fish
    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.
    Drain

    Boil together:
    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, cool

    Pack 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 Spice

    Pre-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
    Brine:
    5 cups cold water
    1/4 cup canning/pickling salt
    1/2 cup dark brown sugar
    2 Tbs (or more) minced garlic

    Steps:

    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 rosemary

    Rub:
    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 pepper

    Preheat 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

Don’t know how to clean a northern Pike? Check out this video on how to Fillet a northern pike.

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