Aug 28

"Pike fishing"Pike fishing brings its own unique reward with a fighting aerial display to look forward to once you’ve hooked this unpredictable sporting fish. Look after your hands when you land it!

Pike can weigh up to 35 kg and be all of 1.8 metres in length. Winter is the season of choice for Pike fishing although the fish can be caught most of the year. It would be wise to set out to land this fish during the day. It is found in lakes and rivers predominantly in North America.

The largest specimen landed on American shores was a 21 kg specimen caught in the Great Sacandaga Lake on 15 September by Peter Dubuc.

To land your Pike you would use a 2.7 metre long rod with a casting weight of 40 to 50 grams with a strong reel and braided line. A 3/0 or 4/0 hook is advisable. If you do not use a braided line it is suggested that you use a steel trace for live bait fishing. Live bait would include small fish, fresh water prawns, frogs and earthworms. For a more technical fishing approach, it would be wise to fish off the bottom with a running float or just let your live bait drift. In spring time, which is not ideal, the Pike can be caught with a silicone lure such as a frog.

When the fish is hooked you need to keep your line tight all the time. You will need a net to land your fish and special pliers to remove the hook. When you do this, do beware of the fearsome bite this fish can inflict.

Pike are considered good to eat by some although others consider the fish to be too bony. Culinary history dates the Pike back to the Roman era as fine fare goes. But if it is not the fine taste of the fish then, the sporting challenge should lure you to the Pike’s lair.

Ancient Pike Recipe for 4 people:

  • 1 Pike of 1 kg
  • Smoked cubed bacon 100 g
  • Butter 50 g
  • White, dry wine half a glass
  • 1onion finely chopped
  • 1/2 glove of crushed garlic
  • 1 lemon
  • Small, fresh parsley
  • Olive Oil 2 Tbs

Method:

Fillet the fish and remove all the bones. Salt and pepper both sides of the fish. Add the 2 Tbs of olive oil and wait until the oil is hot. Once cooked remove the fish and place in the warmer. In the same pan add half a glass of wine, the finely chopped onion, and the half a clove of crushed garlic. Add a little bit of parsley and the butter and keep on stirring until all is mixed together. Dilute with 2 or 3 Tbs of warm water and lemon juice. Keep on stirring and maintain at a low temperature. In another pan cook the cubed bacon and cook. Place the cooked fish in the sauce and add the bacon. Keep cooking at a low temperature for an additional 10 to 15 minutes. Serve with parsley.

Bon appétit!