Pike recipes
A freshwater fish with a distinct, rich flavour and white, textured meat that鈥檚 renowned for its bones. A whole pike is impressive, with a long, tapering body and glossy skin with dark-green and gold marbling.
Buyer's guide
Pike is not a popular fish so is not widely available 鈥� it鈥檚 most likely to be sourced from good fishmongers. It鈥檚 sold fresh and frozen, and is available year round because it鈥檚 farmed.
Preparation
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.
