Ingredients
Pike
Other Names: Brochet (French); flusshecht, hecht (German); gädda (Swedish); ged (Scotland and northern England); gjedde (Norwegian); jackfish; kinoje (Ojibwe); luccio (Italian); lucio (Portuguese); lúcio (Spanish); pike-fish; snoek (Dutch); toúrna (Greek). Esocidae.
General Description: Northern pike (Esox lucius) are the largest and most voracious predator of northern freshwaters. The pointy-headed pike is the most widely distributed freshwater fish in the world. Pike originally referred to adult fish, while pickerel referred to young fish (this term is now
used for some smaller pike). All pike are lean with lots of tiny bones, so the French puree it for quenelles and fish terrines and Ashkenazi Jews grind it for gefilte fish. The northern pike’s pointed mouth resembles a duck’s bill, though filled with sharp teeth. The uncommon silver pike is dark silver or greenish gray.
Locale and Season: Pike range across northern North America and from western Europe to Siberia. In American fish markets, they are most commonly found in the Great Lakes
region, close to where they’re caught.
Characteristics: Pike have fine flesh that is notoriously bony. The fish are covered by a layer of slime, a sign of freshness. Yield is 30 percent.
How to Choose: Choose pike with bright silver scales. Avoid brownish fish, which may have been in stagnant water too long, developing a muddy taste. Whole pike average 2 to 5 pounds; fillets are also sold. Look for firm fillets with a translucent quality and a clean, sweet aroma.
Storage: Store refrigerated on ice up to 1 day.
Preparation:
1. Wash the fish inside and out and pat dry.
2. To remove the slime, poach the pike whole with
scales on, then rub off the scales and skin at the same
time. Or pour boiling water over a whole pike, coagulating
the slime and making it easier to rub off.
3. Poach or bake whole fish; pan-fry steaks; grind fillets
for mousse, quenelles, and gefilte fish.
Suggested Recipe: Baked Stuffed Pike (serves 6): Remove the backbone of a 3-pound pike. Cook 1/2 cup chopped onions in 2 tablespoons butter until soft. Add 2 chopped hardcooked eggs, 2 cups mostly cooked rice, 1/2 cup chopped Italian parsley, and 1/4 cup each sliced chives and heavy cream. Season with salt and pepper and let cool. Stuff this mixture into the fish and tie closed. In an ovenproof pan, brown the fish in butter on both sides, then sprinkle bread crumbs on both sides. Pour 1/2 cup white wine around the fish, bring to a boil, and then bake, uncovered, in a 350°F oven for 30 minutes or until the fish flakes.
Flavor Affinities: Anchovy, butter, celery, chives, crayfish, cream, cucumber, dill, ginger, horseradish, lemon, lobster, mace, marjoram, red wine, sorrel, thyme, truffle, white wine.
from Quirk Books: www.quirkbooks.com
