pike
A family of freshwater
FISH that includes the pike, pickerel and muskellunge. They all have long bodies, large mouths and ferocious-looking teeth. Pickerel are the smallest-generally weighing 2 to 3 pounds. Pike range from 4 to 10 pounds and the muskellunge (or muskie) averages from 10 to 30 pounds but can reach up to 60 pounds and 6 feet in length. The walleyed pike is not a pike but rather a
PERCH. The pike family of
FISH is known for its lean, firm, lowfat (but bony) flesh. Although
FISHed mainly for sport in the United States, they are imported from Canada and available fresh and frozen, either whole, filleted or in steaks. Pike can be cooked in almost any manner available. It's the
FISH traditionally used in France's
FISHQUENELLES, as well as the Jewish
FISH/Detail.aspx">GEFILTE
FISH. See also
FISH.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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