Canning Northern Pike

Caught me a lot of Northern Pike yesterday.

Pickling/canning today.

Yuck

Twinkies wrote:Yuck

I made some fillets yesterday. They tasted great. A little olive oil and blackened seasoning.

At least northerns have a taste. Walleye is rather bland.

And these were large fish. In the 27 to 30 inch range.

BladeRunner wrote:

Twinkies wrote:Yuck

I made some fillets yesterday. They tasted great. A little olive oil and blackened seasoning.

At least northerns have a taste. Walleye is rather bland.

And these were large fish. In the 27 to 30 inch range.

That sounds good too. Pickling fish on the other hand sounds bad.

Twinkies wrote:

BladeRunner wrote:

Twinkies wrote:Yuck

I made some fillets yesterday. They tasted great. A little olive oil and blackened seasoning.

At least northerns have a taste. Walleye is rather bland.

And these were large fish. In the 27 to 30 inch range.

That sounds good too.  Pickling fish on the other hand sounds bad.  

Have you ever tried pickled herring?

BladeRunner wrote:

Twinkies wrote:

BladeRunner wrote:

Twinkies wrote:Yuck

I made some fillets yesterday. They tasted great. A little olive oil and blackened seasoning.

At least northerns have a taste. Walleye is rather bland.

And these were large fish. In the 27 to 30 inch range.

That sounds good too.  Pickling fish on the other hand sounds bad.  

Have you ever tried pickled herring?

Yes.

Twinkies wrote:

BladeRunner wrote:

Twinkies wrote:Yuck

I made some fillets yesterday. They tasted great. A little olive oil and blackened seasoning.

At least northerns have a taste. Walleye is rather bland.

And these were large fish. In the 27 to 30 inch range.

That sounds good too.  Pickling fish on the other hand sounds bad.  

"Pickling" is about the only thing you can do with the larger crap fish, to make them edible. IMO - it's not too bad, if the bones get dissolved properly. Eaten as an hors d'oeuvres on a flavored cracker, while drinking some form of alcohol helps.

RedWhiteBlue wrote:

Twinkies wrote:

BladeRunner wrote:

Twinkies wrote:Yuck

I made some fillets yesterday. They tasted great. A little olive oil and blackened seasoning.

At least northerns have a taste. Walleye is rather bland.

And these were large fish. In the 27 to 30 inch range.

That sounds good too.  Pickling fish on the other hand sounds bad.  

"Pickling" is about the only thing you can do with the larger crap fish, to make them edible. IMO - it's not too bad, if the bones get dissolved properly. Eaten as an hors d'oeuvres on a flavored cracker, while drinking some form of alcohol helps.

In the meat I did not can, I prepared it the same way I prepare walleye. The trick is in the method used filleting.

BladeRunner wrote:

Twinkies wrote:Yuck

I made some fillets yesterday. They tasted great. A little olive oil and blackened seasoning.

At least northerns have a taste. Walleye is rather bland.

And these were large fish. In the 27 to 30 inch range.

That means they weren't caught in the James River. The only thing you catch on that river is bullheads.

sodaknomad wrote:

BladeRunner wrote:

Twinkies wrote:Yuck

I made some fillets yesterday. They tasted great. A little olive oil and blackened seasoning.

At least northerns have a taste. Walleye is rather bland.

And these were large fish. In the 27 to 30 inch range.

That means they weren't caught in the James River. The only thing you catch on that river is bullheads.

Nope, the James.

sodaknomad wrote:

BladeRunner wrote:

Twinkies wrote:Yuck

I made some fillets yesterday. They tasted great. A little olive oil and blackened seasoning.

At least northerns have a taste. Walleye is rather bland.

And these were large fish. In the 27 to 30 inch range.

That means they weren't caught in the James River. The only thing you catch on that river is bullheads.

Wrong. Lots of 2-4 pound walleyes and the occasional 6-8 pounders are regularly pulled out of the James. Especially in the spring and fall.

RedWhiteBlue wrote:

sodaknomad wrote:

BladeRunner wrote:

Twinkies wrote:Yuck

I made some fillets yesterday. They tasted great. A little olive oil and blackened seasoning.

At least northerns have a taste. Walleye is rather bland.

And these were large fish. In the 27 to 30 inch range.

That means they weren't caught in the James River. The only thing you catch on that river is bullheads.

Wrong. Lots of 2-4 pound walleyes and the occasional 6-8 pounders are regularly pulled out of the James. Especially in the spring and fall.

When I was a kid, I fished the Third Street Dam in Huron and all I ever caught were bullheads and nothing else. Where is this wonderful world of edible fish on the James? It sure as hell isn't in Huron. 

sodaknomad wrote:

RedWhiteBlue wrote:

sodaknomad wrote:

BladeRunner wrote:

Twinkies wrote:Yuck

I made some fillets yesterday. They tasted great. A little olive oil and blackened seasoning.

At least northerns have a taste. Walleye is rather bland.

And these were large fish. In the 27 to 30 inch range.

That means they weren't caught in the James River. The only thing you catch on that river is bullheads.

Wrong. Lots of 2-4 pound walleyes and the occasional 6-8 pounders are regularly pulled out of the James. Especially in the spring and fall.

When I was a kid, I fished the Third Street Dam in Huron and all I ever caught were bullheads and nothing else. Where is this wonderful world of edible fish on the James? It sure as hell isn't in Huron. 

Much further north. Limits easily caught in the spring.