cbrooks Posted April 12, 2009 Share Posted April 12, 2009 Doesn't matter what species I'm fishing, I seem to catch at least a few pike. Which is a good thing other wise I would be getting skunk alot of the time. I've never keep the pike I caught and I was thinking of giving them a try for the frying pan. What is a good length for eaters 18 to 24 inches? Should I pickle them? At what size would you consider to big to keep (the ones with trophy potetial)? Quote Link to comment Share on other sites More sharing options...
itchmesir Posted April 12, 2009 Share Posted April 12, 2009 people normally pickle them... because then the bones get soft and you don't have to really worry about deboning a northern.. seeing as they are quite the pain in the a$$ to debone... Quote Link to comment Share on other sites More sharing options...
Muskiefool Posted April 12, 2009 Share Posted April 12, 2009 20 to 24 are good eating, one thing you may want to look at also is the color of the fins, the yellow fins have a yellowish meat that I don't find as desirable as the red finned fish that have a more clear and pinkish meat that you'll never be able to tell the difference between in a pile of eye fillets, the Y bones take some practice but its nothing once you get it down. Quote Link to comment Share on other sites More sharing options...
Nick Kuhn Posted April 13, 2009 Share Posted April 13, 2009 Yeah 20-24 is a good range. Smaller than that there really isn't a whole lot of meat and larger than that they would be getting fishy. Plus every lake has plenty of fish in that size range, not many lakes have plenty of fish larger than that. Quote Link to comment Share on other sites More sharing options...
Lindy Lee Posted April 13, 2009 Share Posted April 13, 2009 Northerns are great eating once you figure out how to remove the Y bones. There are alot of videos on You Tube for Y boning northerns. Here is a link for a good one to watch.http://www.youtube.com/watch?v=bcWyGrV0qao Quote Link to comment Share on other sites More sharing options...
thedeadsea Posted April 13, 2009 Share Posted April 13, 2009 I prefer 4-6 lb'ers for filleting as you get nicer sized fillets and it only takes a fish or 2 to feed the family, pickle the 2-4 lb'ers, and let the larger ones swim. I would say eat or release standards vary by lake as some lakes are full of 24" fish and others that receive lighter fishing pressure will have high numbers of larger fish.Steve Quote Link to comment Share on other sites More sharing options...
thedeadsea Posted April 13, 2009 Share Posted April 13, 2009 Muskiefool,Do you know if the fin colors vary by lake or are multiple subspecies present in some lakes? Some of the lakes I fish also have pike with green fins as well. I was just looking at some pictures and noticed most of the fish I caught were either green or red fins.Steve Quote Link to comment Share on other sites More sharing options...
Jim Uran Posted April 13, 2009 Share Posted April 13, 2009 I've never noticed the meat color or should I say make the connection between the meat color and the fin color, that's a pretty good observation. I've also noticed that the yellower colored meat wasn't as tastey as the pinker/whiter fillets. I tend to keep northerns in the 3-5 pound range for eating. I've been eating them since I was a kid. Quote Link to comment Share on other sites More sharing options...
goblueM Posted April 13, 2009 Share Posted April 13, 2009 last year I had some with those yellower fins and I got this when I filleted them : anybody know what causes this? hopefully this isnt in violation of the picture posting rules but i don't know how to describe it Quote Link to comment Share on other sites More sharing options...
thedeadsea Posted April 14, 2009 Share Posted April 14, 2009 Haven't seen that before.Here is a piece from MN DNR on diseases.http://www.dnr.state.mn.us/fish_diseases/index.html Quote Link to comment Share on other sites More sharing options...
goblueM Posted April 14, 2009 Share Posted April 14, 2009 i don't think it's a disease, i'm thinking something from the liver or something in its diet that causes a yellow stain? It only showed up once I cut it open, didn't show yellow on the outside Quote Link to comment Share on other sites More sharing options...
andrew chadwick Posted April 14, 2009 Share Posted April 14, 2009 That is what happens when you cut into the internal organs. I think the kidney or gallbladder. not sure. be sure to clean the fillet right away as it is not very good tasting. Quote Link to comment Share on other sites More sharing options...
Muskiefool Posted April 14, 2009 Share Posted April 14, 2009 I was told about the fins and difference in quality of meat by an old timer about 6-7 years ago, Ive seen both come from the same lake and even on the same spot.I theorized it came from Crayfish but thats just a hunch. Quote Link to comment Share on other sites More sharing options...
thedeadsea Posted April 14, 2009 Share Posted April 14, 2009 Thats a good point. I never paid much attention to the fins before but will do so going forward. It would be interesting to know if it is diet/other living factor related or if they are separate subspecies like the difference between a redfin and siskiwit laker.Steve Quote Link to comment Share on other sites More sharing options...
Esox_Magnum Posted April 14, 2009 Share Posted April 14, 2009 I only keep a few to eat each year, mostly through the ice and generaly 3-8 pounders. Summertime we keep anything over 33" and donate to the local Taxidermy school. Anythting 40 or better goes on our walls Quote Link to comment Share on other sites More sharing options...
mainbutter Posted April 14, 2009 Share Posted April 14, 2009 There's nothing I hate more than pickled fish. GROSS.Scandinavian food is weird.That said, pike that are caught, filleted, and fried the same day are fantastic. I never keep ones over 24 inches.Pan fried, batter/breaded, with whatever seasonings you happen to like is the way to go. Quote Link to comment Share on other sites More sharing options...
delcecchi Posted April 14, 2009 Share Posted April 14, 2009 If you really mean you kill all the pike you catch over 33, I hope you stay in Iowa. Or perhaps I misunderstood. Quote Link to comment Share on other sites More sharing options...
solbes Posted April 14, 2009 Share Posted April 14, 2009 If I keep them, it's 24" or less for three reasons:-under 24" are so common anyway-not very tasty when larger than this-at mid 20's" they can start to eat the larger prey and have a chance for trophy size somedayKeep waiting for that 42" plus fish. Would love to get a replica mount done someday if I ever get the chance. Quote Link to comment Share on other sites More sharing options...
Esox_Magnum Posted April 14, 2009 Share Posted April 14, 2009 No we don't kill them all but mount worthy ones go to the school for the class to learn on. 40+ though will go on my wall, and the next 8 pound + silver to. We donate 6-10 a year rest go back. Quote Link to comment Share on other sites More sharing options...
itchmesir Posted April 16, 2009 Share Posted April 16, 2009 There's nothing I hate more than pickled fish. GROSS.Scandinavian food is weird.That said, pike that are caught, filleted, and fried the same day are fantastic. I never keep ones over 24 inches.Pan fried, batter/breaded, with whatever seasonings you happen to like is the way to go. i agree... pickled food is disgusting.. im polish.. and my mother loves pickled herring.. YUCK Quote Link to comment Share on other sites More sharing options...
Dan L Posted April 16, 2009 Share Posted April 16, 2009 I like to keep them from 20 - 24 inches. Anything bigger goes back. They taste great in a good beer batter. Quote Link to comment Share on other sites More sharing options...
Random guy Posted April 16, 2009 Share Posted April 16, 2009 I'm Prussian and pickled herring or pickled pike is top shelf stuff around here...mmmm good. Quote Link to comment Share on other sites More sharing options...
itchmesir Posted April 16, 2009 Share Posted April 16, 2009 I'm Prussian and pickled herring or pickled pike is top shelf stuff around here...mmmm good. Prussian.. Polish.. almost one in the same... Quote Link to comment Share on other sites More sharing options...
Random guy Posted April 19, 2009 Share Posted April 19, 2009 Prussian.. Polish.. almost one in the same... Great gramps just rolled in his grave. Quote Link to comment Share on other sites More sharing options...
sbro73 Posted April 20, 2009 Share Posted April 20, 2009 This almost calls for a favorite pickling recipe post, there is nothing better than pickled fish and a few crackers if done correctly !!! Quote Link to comment Share on other sites More sharing options...
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