On Wed, 21 Aug 2013 13:40:00 -0700, gtr > wrote:

>On 2013-08-21 16:26:35 +0000, Gorio said:
>
>> Interesting read, here. No sea by me; but in WI we have nice lakes and
>> when I catch a tough-to-fillet fish (Northern Pike) I just olive oil
>> salt and pepper, herbs in the gut and wrap it in foil and into to the
>> oven for an hour on the middle rack at 300, then 200 after 40 minutes.
>> Head on, skin on, etc. Just gutted. My family loves the stuff.
>
>I like pike though have never tried to cook it. That does take a lot
>more time than I'm used to in preparing dinner though...

Pike is essential for gefilte fish