Catch, Clean, & Cook: NORTHERN PIKE (No Bones!)
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- Опубликовано: 18 мар 2018
- This is always an interesting fish to go through. Some love this fish at the table and for good reason, it's delicious and one of the best fish out there if it comes from clean waters.
However, it is notoriously different than other fish. It's bone structure is unlike any other fish out there. I left it up to Mario to give it a shot. Mario who has done a couple of videos with me including: • Catch, Clean, And Cook...
As for the fishing....it sucked. I drilled a pike on a tip up on our final day fishing lake George. It was the only fish caught by myself, Sea-Money and Fishaholic aside from a few perch. Humbled, but happy we worked our way home.
Mario had two basic preparation methods. One was filleting it normally and cutting it into palm size portions. Working with palm size portions seemed to be the easiest versus "the zipper" method that was described.
Mario recipe after de-boning was as follows:
1)Fish prep -
Dry with a paper towel, season with salt + garlic powder + pepper
2) Honey Glaze - Coat non stick pan with grapeseed oil, chop shallots, carrots and zucchini. Cover and steam for a few minutes. Melt a few slices of butter for a few minutes. Add approximately 2 tablespoons of honey to the vegetables. Reduce heat until thickens.
Fish was seared in clarified butter for approximately 2-3 minutes per side on a medium to high heat.
Final sauce: White wine, salt, remainder of butter, pepper and a little flour to thicken.
Follow Mario DiBiase on Instagram - @mario.dibiase
www.sottovocerestaurant.com
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Always a pleasure watching Mario cook. Simple, solid techniques, perfect execution!
I am someone who has fished and cleaned fish my entire life . I fillet the northerns , de-rib them and make it in to manageable pieces . I remove the bones AFTER I cook it! Easier , no waste ! I mean if your going to take the extra time removing the bones why not do it with no waste. It is simple cut length wise above the lateral line simply pull apart and take them out.
The cooks with Mario are phenomenal. It’s awesome to see what a skilled professional can do with fish.
I learn a lot on how to fillet a pike...that quartering before deboning it is awesome...thank you guys...
Have him cook all your food because he knows what's good lol
Catch, cook, eat, pbr, wine.............. You boys had a lovely evening........
Everyone needs a friend like this! Awesome job
Great vid. Love the tip from Mario to avoid sticking that could be a game changer for me lol
I grew up in Connecticut and there were reservoirs restricted, no fishing. We kids could get there through the woods. We also took other people's trash out when we left. One morning we approached and I threw a lure into the weeds, and I caught a 2 foot long monster Pickerel, weighed 5 pounds. Took it home and cooked it with butter and onion and it was the sweetest freshwater fish I ever tasted.
Also i like the way he just filleted it. About the length of his knife. Ive allways done the whole fillet. I will now start filleteing them that way. Goid job. All my friends would bring their pike to me. 😁. I finally had to tell them hang out have a beer and watch and learn. Cause they really enjoyed deep frying pike.
Keep em going, can't wait to watch it!
Loving these catch and cooks! Just feels so personal and natural... like your in the room! Keep em coming
Pike and Chains are 2 of my favorite fish to eat.
This way of de-boning is a great idea! Awesome video man!
Love watching this guy fillet and cook. A true chef!
Your catch and cooks are the best
What a great learning experience! Great information that saves me some trial and error!
by far the best boneless pike filet method i've seen. Thank you so much!
This is a really GREAT video in showing how to clean a pike - I've never seen anything like it. Usually, after cleaning a pike, it looks like the job was done with a cub scout hatchet. Thanks Elias.
Great video Elias. I love the collaborations with Mario. Glad to hear you have more coming.
Master at his craft. Have something else in archives.
Nice. This one had the mouth watering. That veggie reduced in that honey looks really good. A+++Mario. Awesome catch and cook guys.
Love your vids with Mario.
Pike are really good eating fish, a pain to clean, but in my opinion a good eating fish. Nice job.
Been eating pike since I was a kid. Great fish. Fun to catch, better to eat!
Mario is really loves cooking fish
Looks great.
You're a lucky s.o.b.! You're gonna love N.C. Enjoy my dream brother.
Well Done !!!
Spicy pickled pike on crackers with beer, good stuff.
that looks good elias thanks for sharing my friend i follow you from Bakersfield california
Great channel man! Keep it up!
Gonna miss you fishing the upstate NY waters
I love these videos, but as someone who has only ever fished under a freshwater catch and release license (thanks UK) I've never had the chance to catch clean and cook my own fish, I had no idea fish bones and scales and fins could dull a knife so quickly - thanks for the great videos, I really do like watching them :D
I'm a big Northern Pike fan. Love to catch & eat them.... no problem with getting the "Y" bones out..... gotta try Mario's recipe.... Keep em comin..... 2 thumbs up.
realize this is old video but nice to see you up in my area in Upstate NY. hoping to be down in VA/NC area fishing cobia/fluke in old town yak next summer
Good one man .
Damn he made that look so damn good🥂🥂
Thank you
pike tastes just like walleye. delicious
Great job. I've only ever had it chunked and fried, but I suspect that is for the very same reason Mario indicates, it's a bear to clean it the traditional way. Still in my opinion a maligned and underrated fish. I traveled to a lake in Northern Ontario with my grandfather as a kid. Pike had been introduced and had a terrible effect on the other fish. My grandfather had fished the lake for years and was pissed that they had been introduced. He would catch them and give them away.
I grew up eating these but always just dealt with the bones. Glad to see a way I can get these again for the kids. Scaling them first makes fileting them really hard bc of the thin skin.
PBR’s and Pike. Nice combo
Elias great episode. Lots of good info spoken and unspoken. - wine is integral, especially with fish. It’s worth it to incorporate your wine pairings. - it really is a game changer regardless if u are serving fish, poultry, or meats (or pastry). And u don’t need expensive wines. I do suggest trying to incorporate pairings with your catch-n-cooks. - looking forward to seeing you exceed your goals down south.
Best,
Mike
Mario is amazing! A bit disappointed that he didnt cook the fish in cast iron. Great video!
Next time. Elias remind me to break out the cast iron. As a resturant chef, i stay away from fish in cast iron unless truly necessary. Cast iron will pick up off ordors and taste from fish regardless of how well seasoned. The only way to rid the pan is hi heat amd reseasoning which is a chore.
I get less bones if I do the whole fish first, then portion it out. I don't do the zipper method. A buddy challenged me to tell the difference between Northern & Walleye. I thought I could, but he was right. No difference between the two. Fried with Shore Lunch.
The ideal pike to fillet boneless is about 30"s. Anything smaller gets a little more dificult to fillet unless your a seasoned pike filleter😁. To me their one of the best tasting fish. Nice white flaky meat and one good size pike will feed a family of four. Grilled pike is also really good. That what i do with the smaller ones. And ive found them to be really resitant to grubs. May be different in other states but here in new york ive never caught one with those white grubs as for in the same waters the perch,,,blue gills,,bass all had grubs. But this is mostly during the summer months. But yes pike is a wonderfull tasty fish.
For fish that have lots of slime I use a power washer to remove the slime and the scales directing the spray from tail toward the head. This makes everything after that cleaner, way easier to control. and significantly less time consuming. Once I tried this once I never attempted to fillet a slimy fish without first using a power washer or at the minimum a high pressure nozzle on a garden hose. I have board with a tail clip to keep the fish from being sprayed off the board. Actually I did try to fillet a halibut without first spraying off the slime and scales and it was clear that it was not nearly as easy to do so without doing so. I keep an electric powered power washer in the dock box where I berth my boat.
Love the videos with Mario. You're going to have to figure out a way to get him to come to NC after the move.
I dont think he'll have to twist my arm too hard to get me down there lol
Bro, I need a chef to fillet my fish. Mario got skills!
Dang I'd love to take you fishing for mega pike on the Connecticut River, CT. Really fun fish to catch.
Winter is almost over and i didn't go ice fishing once. I need to quit my job so i can do what i like, but then i won't have any money to do the things i want... hmmm... NIce video as always
One time I cooked a fillets from a chunky 16" pickerel I caught. I lightly fried it in extra virgin olive oil with some herbs. It was delicious and tasted very similar to cod and yellow perch. Lighter flavor than fluke.
Probably my favorite fish to catch and eat. I just leave the bones in and pick them out as I eat. If you leave the skin connected at the tail, you can use the body as a good handle when skinning. Good for pickling as well, the bones just dissolve. Too bad NC doesn't have more of them. I go to MN to fish for them.
I love pike. fun to fish for with top water lures in summer. But best to eat if caught through ice in winter. Winter pike to me tastes and has texture like Halibut. Pike caught in spring or summer after spawning not as good but will still eat them.
Pike are in my top four fresh water fish to eat , walleye, bluegill , Crappie, pike.
An Italian guy with a sharp knife. Priceless.
21:30, " I don't use that Red Cross Iodized Salt. When I got married they put one in the closet. I'm Italian, and when you get a new home they put one of those in the closet to scare away the gnomes... I like gnomes." LMAOROTF!!!
I really do like gnomes
I was so young when my father took me to Canada with my uncles and grandfather and we would cook a Shore Lunch.... all the adults would build a fire while I would cast a copper spoon from the bank and catch 2 to 3 Pike. There would be no filleting, just scaled, cleaned, cut into portions, and fried in butter. I really don't remember many bones. Years later my father would explain that if you just cut a line along the Y bones and poor in a little bit of vinegar or lemon juice, the bones would dissolve while cooking. I haven't had a chance to test this out. Maybe you could.
Subbed, great stuff guy, keep it up :)
"Who has a newspaper?" Hilarious.
Pbr and fishing, what I wouldn’t give to have that right now!
Pike fishing never done it on ice but have caught a few on lake James in western North Carolina where I'm from
Haha, gotta love the Johnny Cash, man.
Just came acrros your channel it's pretty good I subbed to your channel
Nice vid! any plans on fishing Tautog this April?
Nah
damn! was hoping to see some spring blackfish vids! No worries, good luck in NC man, happy for you
Never tried Pike but it looks very good. Also what does your new watermark say? No more FishNYC?
That looked really good. I love COD so im interested how this taste.
If a Pike is related to the Walleye, an electric fillet knife works the best. That's what my family uses on the walleyes we get from Lake Erie. It's simple and easy and zippering the fish is by far the best method
Oh and taking the ribs out is way easier before you zipper your fillet and if you put a slice above and below the lateral lone, you can pull the bones out after you pull the belly off. Works perfectly on Walleyes. I suggest visiting Port Clinton, Ohio for a spring jigging trip on spawning walleye.
Great video. Whatever happened to whiting? Are they still around? I used to catch them party boat fishing out of Sheepshead Bay while fishing for something else but I can't remember what I was fishing for or how I caught them. Used to remember seeing them in fish stores also but no more.
Before my time that's for sure. Heard last good run was around 1992.
You should try frying up the Pike liver next time. I have heard it is some of the best eating.
This technique seems like it'd work great on upper slot sized redfish. I am going to give it a shot next time.
Awesome job I would doo the portions fosho alot easier...very educational I love the re recipies
Seems like a similar cutting technique to Silver Carp. They taste great once you get the bones out (or cook em with the bones and pick off the meat).
To prevent the pike from being slimy, wrap in wax paper and place in fridge for a few hours or overnight.
fishing, where the beer is just as important as your tackle.
Your going to have fly him down to NC for catch and cook videos 👍👍👍
Elias, this is the cpmment that won the internet for me
GET THIS MAN SOME CAST IRON COOKWARE!!!!
You can also grind up the whole fillet (not the ribs), y bones and all, and make fish cakes.
I love northern pike. I think they taste even better than walleye.
you would have to come to Quebec to fish!!!
Look good
Mario is a Greek Italian!
you should've consulted a Minnesotan on how to cook northern lol. it's pretty popular here. Just beer batter it up and fry it like any other fish. you can also pull the bones out before cooking it instead of cutting them out. saves some meat that way
Being a native of Georgia I have always been fascinated by ice fising.... sadly, I will probably NEVER get to try it 😣
Ontario boy here, I eat pike all the time, delicious if you ask me. WALLEYE (not pickerel, that's incorrect) are a bit tastier though. Pike meat is a bit carker but it is delicious if breaded or baked in milk
Sidney Smith Manitoba boy here. We do call them pickerel, and yeah, they're for sure tastier. Nothing wrong with pike though. (We also call them Jackfish)
Pike is so underrated imo for freshwater
Agreed
Totally agrre. The pike was sp fresh and clean tastimg. Def high on my list for eating
im at the "im wearing gloves" and all i can really think is it takes an american. pike liver is an exellent thing to cook. pike is an exellent cooking fish. fry, soup, smoke, oven, salt. the most of the taste is in the skin, so you take the scales off, pike descales very easily. removin the skin is removing about 60% of the actual taste. deboning was accurate enough. i cut it apart after deboning, leaves cleaner cuts. save the bones and the head (minus gills) for the soup base. cut the ribs off first thing, the skin of the fish keeps it together, then debone, then take the skin off if you were too lazy to descale. "such a pain in the neck" most of the world appreciates their fish :D.
pike is a very delicate meat, keep garlic salt away from it. butter is accurate. you fry it separately to keep the flavor clean, later you can mix the sauce to different things.
just saying as an extra comment: i appreciate your channel. you try to show people fish is good and doesnt only mean effing farmed salmon. keep it up. my critics are due to the fact that i have been fishing professionally for about a decade and i LOVE fish.
Elias, another good video - one thing though - once you move to NC, you'll need to start calling Whiting by there local name or nobody will know what your talkin' about - Sea Mullet :) . More local knowledge tips, redfish are red-drum or puppy-drum if they are in the slot or under the slot. But who are we kidding, you'll stil get a lot of "you ain't from aroun' here are ya?"s" with that accent, but that's OK, we are inclusive, if nothing else, in the NC.
Sea Mullet, copy. I'm sure I'll call it a fluke instead of a flounder by accident, and striper instead of rockfish. We all know I'll make a fool of myself :)
I need a friend like Mario... I have the gear, I can catch the fish... yet, my pike nuggets are nothing like that dish!
I got some nice fillets off of a 44 inch pike I caught 2 summers ago I thought they were tasty .
Great vidja! I just really want some more commercials!
W Jakicji jedzą suszonego szczupaka ( jukola) i danie dla prawdziwych twardzieli smażony żołądek szczupaka , oraz robią burgery .
Is pike the same as pickerel? I’m from Canada and this is the main good tasting fish we have and I think I wanna cook some for my family :)
think of pokemon, pickerel is a couple steps down from a northern pike
What sharpening stone was he using? Thanks.
This one - I also ordered it amzn.to/2pCieeO
DMT makes the best diamond honong products in my opinion. I use their pocket folding hone (course and fine )for my daily knife sharpening and i run the blades on their big 4x10 slabs when i have to do a complete resharpening and shaping. Start with xcourse and run up to fine progressively. I prefer the style with the self cleaning voids (dots) because i usually hone dry.
@@EliasVFishing Thanks. 👍🏼
Mario should have his cooking channel haha hey Mario where’s the bread ? Ya Italian don’t eat with out bread
I know it doesnt look it, but im not a big bread eater. There are time when i need to sop up sauce and juice, it when i make those dishes that i break out the bread
😋😋😋
great video! PBR! I'm a trend setter!!! Brian M
Hi - love your channel ! Why don't you guys cut out the cheek meat when filleting a fish ?
Not enough on this fish really. Maybe size of a quarter.
Hey Elias if your going to North Carolina, if you'd like to stop by Chesapeake VA right above the border. It'd be cool to fish with ya.
Ayyyy
Where did you go to catch the pike??
I got mine somewhere in montana
EilasVFishing you should come try Maine Fishing grate fish to eat our Trout gives a really good fight if you agree just let me know and ill contact you the best spots to try!!
Like this, sure
NUMBER 1 RINCE THE SLIM OF .NUMBER 2 NO RUBER GLUVE .NUMBER 3 NO NEED TO WORRY ABOUT THE LIFT OVER GUT .