Pike

Pike: Nutrition, History and Cooking Guide

The northern pike (Esox lucius) is one of Europe's most widespread and largest freshwater predators, capable of growing to over a metre in length and found in lakes and rivers from the British Isles across Europe and Asia to North America. Its torpedo shape, large maw, and sharp teeth make it an iconic freshwater game fish, and fly-fishing and lure-fishing for pike are major recreational pursuits across the UK and Europe. Pike has a long culinary history in Britain and France — medieval recipe books describe numerous pike preparations, and it was one of the most expensive freshwater fish in the historical British market due to the labour required to catch and prepare it. In France, pike is the traditional fish for quenelles de brochet — the exquisitely light, oval-shaped dumplings of ground pike, cream, and egg white poached in broth that are one of the most refined preparations in French classical cuisine and a speciality of Lyon. Pike's complex bone structure is notoriously difficult to navigate — French chefs traditionally ground the flesh for quenelles to circumvent this problem.

Nutritional Value of Pike

Pike provides 88 kcal and 19.3 g of protein per 100 g, with just 0.7 g of fat — one of the leanest fish available, with minimal omega-3 fat. It delivers complete protein, B12, niacin, selenium, and phosphorus in good quantities per serving.

Health Benefits of Pike

Pike is an extremely lean freshwater protein with excellent protein density and useful B vitamins and minerals. Its very low fat content makes it suitable for those managing fat and calorie intake. The protein quality is complete and highly bioavailable. For those who enjoy freshwater fish, pike provides a nutritious, sustainable option from well-stocked British and European waters.

How to Cook Pike

Pike's many small Y-bones make whole-fish preparations challenging — baking whole allows the bones to soften, or the flesh can be minced for fishcakes and quenelles. For quenelles: process raw pike flesh with cream, egg whites, salt, and nutmeg until extremely smooth, push through a fine sieve, and form into ovals with two spoons. Poach in gently simmering salted water for eight to ten minutes. Serve with a Nantua sauce (béchamel enriched with crayfish butter and cream). Pike is also good stuffed and baked whole, or braised in white wine and cream with shallots.