raw pike
Also known as: raw northern pike, raw jackfish
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Also known as: raw northern pike, raw jackfish
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw pike should be kept on ice or in the coldest part of the fridge and consumed within 1-2 days.
Yes, wrap it tightly in plastic wrap and then foil, or use a vacuum sealer. It stays good for 3-6 months.
Fresh pike should have clear, bulging eyes, bright red gills, and firm flesh that springs back when pressed. It should smell like the water, not 'fishy'.
Pike have an extra row of small, fork-shaped bones called Y-bones embedded in the fillet that must be carefully cut out or removed after cooking.
Walleye, cod, or haddock are excellent substitutes as they offer a similar lean, white, flaky texture.
As a predatory fish, pike can accumulate mercury. It is best to check local fish consumption advisories for the specific body of water it was caught in.
It is generally not recommended to eat freshwater fish like pike raw due to the high risk of parasites. It should be cooked to an internal temperature of 145°F.
Soaking the fillets in milk or salt water for 30 minutes before cooking can help neutralize any 'earthy' or muddy flavors sometimes found in larger fish.
No, pike is considered a very lean fish, containing less than 1 gram of fat per 100g serving.
raw pike 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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