Pike

The Journey of the Pike from Water to Plate

The pike is an oft-overlooked, sluggish fish while cruising through waterways; but when prepared properly and placed onto a plate, it’s truly a delicious experience. The journey of the pike - from water to plate - is both a scientific and culinary one. We owe it to the species to understand the complexities, precariousness, and beauty of its life cycle, in order to appreciate its value.

From Egg to Fry

Pike begin their lives as eggs, laid by female adults and fertilized by male adults. Fertilized eggs, usually laid from March to May, are laid along bottoms, sheltered banks, or shallow areas. During the summer, the eggs hatch into larvae. During the first months of their lives, they are known as fry and consume plankton, algae, and small organisms. Many don’t survive the first weeks and months, since they are eaten by their predators. Those that do survive grow up to 10 millimeters in size by the end of the first year.

The Juvenile and Adult Stage

By the age of two, juvenile pike reach a size of 20-25 cm and become carnivorous. As they grow, they actively hunt and feed on other fish inside the water. In their natural environment, pike live around 3 and reach up to 10 years old; however, they can live up to 20 years in an aquarium. By the age of five, they typically reach a size of 45-55 cm and continue to grow until they reach the maximum length of 120 cm.

Catching the Fish

Pikes can be commercially fished using nets and angling. Netting is the most commonly used technique to catch pike, which involves a net of 1.2-2.4 meters in diameter. The net is weighted and then slowly dragged along the bottom. Anglers must take care to use the right baits and lures, to ensure they are most attractive to pike.

Environmental Awareness and Sustainability

It’s essential to practice eco-friendly fishing when catching pike, in order to ensure the sustainability of the species and its environment. The best practice is to fish for the species only during the open season (from May to October); never catching juveniles or females with eggs attached to their bodies; and always releasing any pike with a length smaller than 50 cm back into their habitat.

Processing the Fish

Pike fish can be processed through the method of smoking, drying, or canning. For smoking, the fish is usually soaked in brine or marinated in a marinade or spice mix before it is dried and smoked. This method helps reduce bacteria and increases flavor. For dry-curing, the pike is cut open, cleaned, and left to dry. Once fully dried, the fillet is soaked in a brine solution to restore moisture, before being salted and seasoned. Canning the fish involves cleaning, blanching, canning, and sealing the cans in order to preserve the flesh during storage. Canned pike are most commonly found in Southeast Asian countries.

Preparing the Pike for Cooking

Before the pike can be cooked, it must first be prepared. The first step is to remove the scales by running a knife opposite to the direction of the scales. The fish should then be gutted, removing the organs from the body with a filleting knife. Finally, the head and fins should be removed.

Cooking the Pike

Due to its thick layer of fat, pike is ideal for roasting, pan-frying, grilling, and smoking. Roasting involves seasoning the fish with herbs and spices and cooking the flesh in an oven at a moderate temperature. It can also be served with sauces or vegetables such as asparagus and potatoes. Pan-frying requires preparation of the fish with a marinade or a mixture of olive oil, butter, and herbs. The fish should be cooked over medium to high heat until golden brown. Grilling is also an option; the fish should be brushed with oil or basted with marinade before cooking. Custo smoked pike can also be prepared over indirect heat in order to achieve a fuller flavor and texture.

Careful handling and awareness of environmental needs are necessary during the pike’s journey from water to plate, ensuring its sustainability and ability to continue providing the world with its exquisite flavor. We owe it to this remarkable species to respect the pike’s complex life cycle, engaged by the promise of a delicious dinner.