How to Cook Fish, How to Clean Fish Minnesota Walleye, Pike, Panfish, Recipes For Fish Fried Fish, Pickled Fish, Smoked Fish

Left: These are the fillets before removing the Y-Bones. The basic fillet process is the same for most of the fish we catch in Northern Minnesota. To learn more about filleting fish click here.

Left: These are the fillets with all of the Y-Bones removed. Notice the small notches in the Pike fillets. This is all there is to it. With a little practice, these bones can be removed in just a few seconds. Pickled fish lovers can save the strips and use them for the pickled fish recipe included in this section.

To begin removing the Y-Bone, use the tip of your knife to make a cut just above the top of this line of bones. The tip of your knife will begin touching the bones where they turn in the direction of the fishes back. Don't cut through them! Your second cut should follow this line of bones as they turn toward the top of the fillet. Now you will see the entire row of bones exposed from one side. Your third and final cut is to slip the knife under this row of bones and simply follow the same angle as cut 2, cutting the bones out from the opposite side.

The finished fillets are cut into thirds. This is the perfect size for most of the recipes we use at home.

Note: I've updated some of this information. Click here to see an improved version and watch for additional updates as soon as the fishing season opens and I can legally obtain a Pike for new photos.

Minnesota Cajun Pike Recipe - From the Early Bird Guide, Jeff Sundin

Catching Northern Pike in the Grand Rapids area has new meaning for folks who have tried my "semi blackened Pike". Sometimes I refer to this jokingly as "Norwegian Style Cajun" because we prepare it using only a light coat of seasoning. Once you try this, you'll be back for more and I guarantee this will be a hit with your friends and family.

*We strongly recommend preparing this dish outside using a propane cooker.

A delicious and healthful way to prepare Pike of 2 to 3 pounds in size. The ingredients are simple and the finished product is light and mouth watering. This is the "tenderloin" of freshwater fish dishes.

Ingredients: Pike fillets boned and cut into thirds, Olive Oil, Louisiana Cajun Spice Mix (or substitute your favorite spice mix). If you don't care for the spicy version. Just use a little lemon pepper and a dash of salt.

1) Prepare the fillets by cutting them into thirds and coating them with Olive oil. Use only enough olive oil to lightly coat each fillet to prevent sticking in the hot pan. You do not need any only in the pan!

2) Lightly sprinkle each fillet with spice mix prior to placing in the frying pan.

3) Pre-heat a cast iron (best), steel or other non-teflon-coated frying pan under high heat without oil. You'll know it's ready when you begin to see smoke coming from the dry pan. Sear the Northern Pike fillets for a few minutes on each side until fish is cooked, but do not over-cook fish until it dries out. Fillets should be served juicy and hot!

This simple, healthful and delicious dish can be prepared in just a few minutes and it only takes a couple of these small Pike make a great meal for my family of four.

Pickled Northern: The old stand-by for all of us who love pickled fish. If you are a pickled fish fan, Northern Pike is the perfect fish to use for pickling. Finished pieces are firm and sweet. Great for parties and makes a great snack too.

Starting Brine Phase 1: 1 Cup Salt per Each 1 Quart Water.  Fish pieces soak for 2 Days Exactly.

Vinegar Brine Phase 2: Drain starting brine - Do not rinse fish pieces. Soak in White Vinegar, completely covered for 24 hours. After 24 hours, Drain Vinegar-Do not rinse fish pieces.

Left: Northern Pike Fillets cut into pieces about 1 inch square. Use a large plastic bowl and cover with enough liquid to completely immerse all of the pieces.       Right: Final solution, use a large pickling jar or plastic container like this Tupperware bowl, be sure pieces are packed loosely and completely covered with liquid. During the final stage, the fish is ready to eat after about 5 days. But the finished product will last in the refrigerator for several months.

Finishing Brine Phase 3: Mix 4 Cups White Vinegar, 3 Cups Sugar Heat to dissolve Sugar - Let stand until cool Add 1 Cup White Wine (Silver Satin preferred but other "sweet" white wines will work) 1/4 Cup mixed pickling spice Let mixture cool thoroughly before adding to fish. Layer fish pieces and sliced onions in jar and cover with pickling solution recipe leave covered with pickling solution and let soak for 1 week before eating. Fish will last for several months in refrigerator.