[andy2728]

not sea i know,but any recipes about,pm would be nice b4 it gets packed off to god knows where, cheers
andy.

 

[gusmcg]

http://www.activeangler.com/resources/cooking/recipes/pike/pike_index.asp

try them mate

 

[andy2728]

cheers gus

 

[andy2728]

http://www.activeangler.com/resources/cooking/recipes/pike/pike_index.asp

try them mate

:clap2: the bizz,cheers gus,n1:clap2:

 

[gusmcg]

you tried any?

 

[andy2728]

you tried any?

:uhuh: no m8,caght 4,but all about a pound lol,the perch were bigger

 

[EoinMag]

I had a largeish one last year in a pit roast.
Basically it was baked at a low temperature in a pit for nine hours alongside a whole lamb.
It was served plain like that and was fantastic.

 

[andy2728]

I had a largeish one last year in a pit roast.
Basically it was baked at a low temperature in a pit for nine hours alongside a whole lamb.
It was served plain like that and was fantastic.

:g: 9 hours?
id have to start cooking the blighter b4 id even caught him

 

[gusmcg]

:g: 9 hours?
id have to start cooking the blighter b4 id even caught him

Don't fillet them mate, they have a double pin bone its barbed. Best steam them with skin on and lift it off in a one go then flake the flesh off checking for bones. It used to be the rich mans fish when salmon was the poor mans.

 

[EoinMag]

It only happened to be nine hours as the pit was intended for slow roasting a lamb, old celtic pit roast style.
A normal oven cook would do the job too, it was effectively steamed the way I did it.

 

[gusmcg]

It only happened to be nine hours as the pit was intended for slow roasting a lamb, old celtic pit roast style.
A normal oven cook would do the job too, it was effectively steamed the way I did it.

sounds good