Fresh Pike at Lake Garda, Italy

In the UK, the freshwater Pike is generally not considered to be a fish worth cooking and eating. Although popular centuries ago there is a perception here that the fish either has too many bones or that it will taste 'muddy'. In my opinion neither of these statements is true.  The northern pike (Esox lucius) is a species of carnivorous fish of the genus Esox (the pikes). They are typical of brackish and freshwaters of the northern hemisphere (i.e. holarctic in distribution).

Although generally known as a "sporting" quarry, some anglers release pike they have caught because the flesh is considered bony, especially due to the substantial (epipleural) "Y-bones". However, larger fish are more easily filleted, and pike have a long and distinguished history in cuisine and are popular fare in Europe. Historical references to cooking pike go as far back as the Romans.


I recently enjoyed 'Pike in the Old Recipe of the Lake' at  beautiful quayside restaurant on the banks of Lake Garda in Italy.  The restaurant, which is also a small hotel with amazing views, is called Lepanto and it is situated in the pretty town of Salo at the southern end of the lake. The fish was poached and flaked off the bone before serving with Capers and Polenta.  It had a delicious delicate flavour and a firm texture (similar to Hake).