justhavinfun
New Angler
- Total Posts : 24
- Reward points: 0
- Joined: 2010/06/17 15:34:29
- Status: offline
musky
was wondering if anybody had a good sky or pike recipe
|
musky punch
Novice Angler
- Total Posts : 80
- Reward points: 0
- Status: offline
let the musky go! CPR - catch, picture, release!
|
Bogeyjoker
Pro Angler
- Total Posts : 1704
- Reward points: 0
- Joined: 2000/12/22 14:02:54
- Location: NW PA
- Status: offline
No way dude...gotta have me some musky...now that's sum goooood eatin'! smack....smack.... 
|
Split Shot
Expert Angler
- Total Posts : 891
- Reward points: 0
- Joined: 2002/03/11 23:58:11
- Status: offline
The only way I have cooked Pike (in Canada about 34 yrs.ago.) We put in boiling water for a short time drain, pour on butter and lemon juice. WOW! any fish tasts good like that. The guy's that were staying at the same camp showed us and they called it "Canadian Lobster" 
My Wife said, if I go fish'n one more time, she'll leave me! God, I'm going to miss her!
|
Bogeyjoker
Pro Angler
- Total Posts : 1704
- Reward points: 0
- Joined: 2000/12/22 14:02:54
- Location: NW PA
- Status: offline
I like pike too. Once you learn how to remove the "Y" bones it's quite good. I've never had musky, but a "legal" musky is 40" long....it takes a LONG time for a musky to get that big...not to mention I couldn't imagine any esox over 40" tasting good. I only keep pike less than 30" and even then the smaller the better. With a freezer full of walleye, perch and crappie...I'll pass on the musky.
|
AndyS509
Avid Angler
- Total Posts : 157
- Reward points: 0
- Joined: 2006/12/25 22:56:12
- Location: Pittsburgh
- Status: offline
Let em go. Catch em, release em, and catch em again
|
rippinlip
Pro Angler
- Total Posts : 2146
- Reward points: 0
- Joined: 2002/09/18 17:12:14
- Status: offline
I ate Pike in Canada. The neighbor cooked it in Cajun breading. It was good.Tasted a lot like Walleye.
You should have been here yesterday.............. Streams are made for the wise man to contemplate and fools to pass by [Sir Izaak Walton]
|
streamerfisher1
Expert Angler
- Total Posts : 287
- Reward points: 0
- Joined: 2010/05/09 18:19:26
- Location: meadville,pa
- Status: offline
pike is very good deep fried in cajun seasoning or italian seasoned bread crumbs. I soak mine in ice cold salt water overnight and rinse and pat dry befor dipping in egg wash and the bread crumbs and fry to golden brown in about 1/2 inch of oil in skillet turn over and fry to golden brown on that side. yum 
|
streamerfisher1
Expert Angler
- Total Posts : 287
- Reward points: 0
- Joined: 2010/05/09 18:19:26
- Location: meadville,pa
- Status: offline
deep fry or pan fry they both work well then drain on paper towells
|
HaveJeepCanGo
Avid Angler
- Total Posts : 112
- Reward points: 0
- Joined: 2010/01/07 16:15:54
- Status: offline
kill 'em and grill 'em. Montreal Steak seasoning goes well with ALL dead creatures. 
|
SmMouthSeeker
Expert Angler
- Total Posts : 541
- Reward points: 0
- Joined: 2009/08/11 13:39:47
- Status: offline
ORIGINAL: Bogeyjoker
I like pike too. Once you learn how to remove the "Y" bones it's quite good. I've never had musky, but a "legal" musky is 40" long....it takes a LONG time for a musky to get that big...not to mention I couldn't imagine any esox over 40" tasting good. I only keep pike less than 30" and even then the smaller the better. With a freezer full of walleye, perch and crappie...I'll pass on the musky.
Once you've taken out the "Y" bones, there's not much left. Justhavinfun, Check out the recipes on the home page. Choose recipes for walleye and perch if you can't find none for Musky. Musky is similar to these in taste. I keep one or two a year just for the frying pan. Just a FYI, don't eat to many of them, I read somewhere and others have told me, Muskies have a high concentration of Mercury in them.
|
DJ2007
Expert Angler
- Total Posts : 523
- Reward points: 0
- Joined: 2007/04/05 19:45:43
- Location: Pittsburgh
- Status: offline
All big predatory fish have high levels of mercury. The mercury levels rise exponentiation with the number of smaller mercury filled fish a predator consumes. Mercury is also stored in fat, so fatty fish like mackerel have higher levels for their size.
|
Bogeyjoker
Pro Angler
- Total Posts : 1704
- Reward points: 0
- Joined: 2000/12/22 14:02:54
- Location: NW PA
- Status: offline
ORIGINAL: SmMouthSeeker
ORIGINAL: Bogeyjoker
I like pike too. Once you learn how to remove the "Y" bones it's quite good. I've never had musky, but a "legal" musky is 40" long....it takes a LONG time for a musky to get that big...not to mention I couldn't imagine any esox over 40" tasting good. I only keep pike less than 30" and even then the smaller the better. With a freezer full of walleye, perch and crappie...I'll pass on the musky.
Once you've taken out the "Y" bones, there's not much left.
Not true...I guess I should have said Once you get good at removing the Y bones... The Y bone is fairly long, but very thin and flat. You don't cut out the chunk of flesh that contains the Y bone, you surgically remove the Y bone from the filet. Here's a demonstration: http://www.youtube.com/watch?v=VS_cHdKS-_A
|
no-time
Avid Angler
- Total Posts : 150
- Reward points: 0
- Joined: 2005/12/04 10:41:06
- Status: offline
lay fish on flat piece of oak wood , bake in
oven 1 hour at 350 degrees salt & pepper , then
throw fish away and eat the board
|
CAPTAIN HOOK
Pro Angler
- Total Posts : 2384
- Reward points: 0
- Joined: 2002/09/28 22:31:08
- Location: N.W. Pa.
- Status: offline
Perfect !
post edited by CAPTAIN HOOK - 2011/04/04 12:27:27
|
H20Wolf
Expert Angler
- Total Posts : 307
- Reward points: 0
- Joined: 2006/11/07 08:34:33
- Status: offline
|
wade alexander
Expert Angler
- Total Posts : 293
- Reward points: 0
- Joined: 2011/04/18 14:50:25
- Status: offline
i just fillet them normally and pick the bones out with tweezers takes a lil more time but wastes less and you get quit a bit of meat from pike...only really keep them in canada cuz i want them to grow around here... wouldnt keep a musky to eat because i doubt a fish thats 40 inches is any good to eat
|