Northern pike often gets overlooked in the kitchen, but it is one of the best-tasting freshwater fish when handled properly. Pike has firm, white flesh that flakes beautifully when cooked and holds together while poaching. One of the benefits of pike is that it is easy to debone once you learn a simple technique. With a few careful cuts along the top and lateral line of the fillet, the Y-bone strip lifts out easily, leaving clean pieces of meat perfect for cooking.

Pike is also extremely versatile. Its mild flavour pairs well with simple herbs, butter, and lemon, making it ideal for quick meals at home or cooked over a shoreline fire at camp. Poaching is one of the easiest ways to prepare it because the gentle heat keeps the fish moist and highlights its natural flavour.

Ingredients:

• 2 lbs pike fillet, deboned
• 2 tbsp butter
• pepper or lemon pepper to taste
• seasoning salt to taste
• 2 oz lemon juice (one lemon)
• fresh herbs such as dill, parsley, and/or chives, chopped
• 1 lemon, sliced (optional)

Directions:

Frying pan

1. Place a large frying pan over medium heat and add the butter. Allow the butter to melt slowly without browning.
2. Lay the pike fillet in the pan and sprinkle with pepper and seasoning salt.
3. Add the lemon juice and place the lemon slices on top of the fillet.
4. Sprinkle the fresh herbs over the fish and cover the pan with a lid.
5. Allow the fish to gently poach in the butter and lemon mixture for about 5 to 8 minutes, depending on thickness.
6. The pike is ready when the flesh turns opaque and flakes easily with a fork.
7. Serve immediately with extra fresh herbs and a squeeze of lemon.

Foil over a fire

1. Place the fish on a large sheet of heavy foil.
2. Dot the fillet with butter and season with pepper and seasoning salt.
3. Drizzle the lemon juice over the fish and place the lemon slices on top.
4. Sprinkle fresh herbs over the fillet.
5. Fold the foil tightly around the fish to create a sealed packet.
6. Place the foil packet on a grill over a campfire or on hot coals.
7. Cook for about 8 to 10 minutes until the fish flakes easily.

This simple poached pike recipe brings out the fish's clean, fresh flavour, whether you are cooking in the kitchen or along your favourite shoreline.