Northern Pike Fillet
Esox lucius
Products (1)
| Product | Package | Origin |
|---|---|---|
| Chilled fillet | 1 kg | Lithuania / Estonia |
About northern pike
Northern pike (Esox lucius) is a predatory freshwater fish of the pike family, found in rivers, lakes and brackish waters of the Northern Hemisphere. It has an elongated body and a long, flattened head with numerous sharp teeth. The fillet is cut from lean, white, dense flesh, so the portions are of even thickness, firm in texture and convenient for cooking.
Nutritional value
Northern pike fillet is a lean, high-protein product: the flesh contains only a few per cent fat, so it is suitable for dietary and light eating. The fillet provides complete protein, phosphorus, potassium and B vitamins. The low fat content means a mild, unobtrusive flavour and a low calorie value.
Fishing seasonality
Pike are caught all year round, but the flesh is at its densest and tastes better in the cooler months — in autumn and winter. In spring, during spawning (March–April), the fish is less fatty. The pike caught range in size from a few hundred grams to several kilograms, and the thickness of the fillet depends on the size of the fish.
Culinary notes
Lean, neutral-tasting pike fillet is versatile: it is suitable for stewing, oven-baking, steaming, for dumpling fillings or fishcakes, and for fish soup. As the flesh is lean, it benefits from richer accompaniments — butter, sour cream, olive oil. It pairs very well with dill, lemon, white wine, horseradish and sweet-and-sour sauces.
