pike fillets
Also known as: northern pike fillets, jackfish fillets, raw pike fillets, fresh pike fillets
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Also known as: northern pike fillets, jackfish fillets, raw pike fillets, fresh pike fillets
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh pike fillets should be consumed within 1 to 2 days of purchase or catch for the best quality and safety.
Yes, pike freezes well. Wrap them tightly in moisture-proof plastic wrap or vacuum seal them to prevent freezer burn; they last about 3-4 months.
Look for flesh that is firm, moist, and translucent. It should have a mild, fresh scent and no 'fishy' or ammonia-like odor.
Walleye, cod, or haddock are excellent substitutes as they share a similar mild flavor and flaky white texture.
Pike contain 'Y-bones' that are not removed by standard filleting. You must either use a specific five-cut filleting method or pick them out after cooking.
Yes, it is a very lean source of protein, low in fat and calories, and high in essential vitamins like B12 and minerals like phosphorus.
Pike is versatile and can be pan-fried, baked, poached, or used in fish cakes (quenelles), which is a classic French preparation.
No, pike has a very mild, sweet, and clean flavor with firm, white, flaky flesh, making it popular even for those who don't like 'fishy' fish.
As a predatory fish, older and larger pike can accumulate mercury. It is best to consume smaller specimens and check local water advisories.
pike fillets is a versatile ingredient found in cuisines around the world. With 88 calories per 100g and 19.3 grams of protein, it's a nutritious addition to many dishes.
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