NORTHERN PIKE
Northern pike (Esox lucius) is one of the most prized fish species that are caught in freshwater. It has a long, slender body, with the dorsal fin placed at the end of the back, and a big head with lots of sharp teeth. In short, the pike is a big predator fish, and it can reach very big sizes, up to 35 kg/70 lb, although the usual catch weighs a few kg, and it is the best weight when it comes to flavor of the fish. The fish has a nice green and yellow color, which is good for making it hide in the weeds and await any prey to come by. The female pikes are bigger than the male pikes. The fish can be found in many freshwaters, if they are not too cold, and the pike seems to like to be near the river banks living among the weeds. The best season for it is the colder part of the year, and it can be caught with nets or with a fishing rod. Pikes are very popular for sport fishing since they fight very ferociously and jump in the air if they are caught on a hook (see some northern pike videos here).
Northern pike is mating during the spring, in shallow water, not uncommonly in flooded places. The fish eggs are sticky, and the new fishes are generated within two weeks. Interestingly, the new babies have special glands that secrete a glue-like liquid that helps the small fish to attach to underwater plants and reside there living on the yolk, until they are ready to catch their own food.
Nutritionally speaking, the pike is a low-fat fish with not that much omega-3 or -6, as is common for freshwater fish. You'd need to eat 1 kg/2 lb of the pike in order to come up to the recommended daily intake of these oils. However, the fish has good protein amount (20%), as well as a lot of niacin and B12 vitamin. It is also a good source of selenium and a fair source of vitamins D and E. Of course, pike is known for its taste more than its nutrition, so don't get caught up too much in the nutrition guide.
To prepare northern pike, which is a special fish due to the infamous small bones (Y-bones), go to our guide here. We recommend to not debone it before frying it, since the process often ends up in severe destruction of the flesh. Of course, some people on the net claim to know how to achieve deboning without much fuss, and they are happy to sell you the information, so if you want it - your choice. One thing to know is that the bigger the pike is the more easy it is to remove these bones, so if you work with a large specimen, you can still attempt to get the thing done without destroying the structure of the flesh. For the smaller pikes however, I still think it's best to fry it as it is.
Northern pike is good with bacon, some butter sauces like hollandaise or variants of it, especially the ones made of vinegar. Tomatoes and sorrel are also common accompaniments to the pike.