A freshwater fish with a distinct, rich flavour and white, textured meat that’s renowned for its bones. A whole pike is impressive, with a long, tapering body and glossy skin with dark-green and gold marbling.
Pike is not a popular fish so is not widely available – it’s most likely to be sourced from good fishmongers. It’s sold fresh and frozen, and is available year round because it’s farmed.
Whole pike require gutting and trimming. Fillets are usually sold skinned; pin-boning is essential. The quantity of bones in pike has made it a popular fish for use in creamy mousse-based recipes, such as Quenelles de brochet.
Article by CJ Jackson
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