raw pike
Also known as: pike
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Also known as: pike
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, pike is an excellent source of lean, high-quality protein with very little fat. It provides essential nutrients like vitamin B12 and selenium, which support heart health, brain function, and muscle repair.
Raw pike contains approximately 19.26 grams of protein per 100-gram serving. This high protein-to-calorie ratio makes it an efficient source for muscle maintenance and growth while keeping caloric intake low.
Pike is ideal for weight loss because it is very low in calories (88 per 100g) and contains almost no fat (0.69g). Its high protein content also helps promote satiety, which can help reduce overall calorie consumption.
Yes, pike is perfectly keto-friendly as it contains 0g of carbohydrates. It is a pure source of protein and healthy omega-3 fatty acids, fitting well into low-carb and ketogenic dietary plans.
While some cultures consume raw pike, it is generally not recommended unless it has been commercially frozen to specific temperatures to kill parasites. Freshwater fish like pike are more prone to parasites than saltwater fish, so cooking to an internal temperature of 145°F (63°C) is the safest option.
Pike has a mild, clean, and slightly sweet flavor with firm, white flesh. Because it is a very lean fish, it lacks the 'oily' or 'fishy' taste found in species like salmon or mackerel, making it very versatile for different seasonings.
Pike is known for having a complex set of 'Y-bones' throughout its fillets. While they can be tricky to remove for beginners, they can be managed with specific filleting techniques or by poaching the fish and flaking the meat away from the bones.
raw pike is a versatile ingredient found in cuisines around the world. With 88 calories per 100g and 19.26 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the seafood category with complete nutrition information.
View all seafood →Pike is best when baked, poached, or pan-fried. Because it is very lean, it can dry out quickly; it is often recommended to cook it with a light sauce, butter, or to wrap it in foil to retain its natural moisture.
Store raw pike in the coldest part of your refrigerator, ideally on a bed of ice, for no more than 1 to 2 days. For longer storage, wrap it tightly in moisture-proof plastic and freeze it for up to 3 to 4 months.
Yes, raw pike is naturally gluten-free. However, you should be careful during preparation, as common cooking methods like breading, flour-dusting, or using certain pre-made marinades can introduce gluten to the dish.