Here's some favorite northern pike recipes of ours.

Pickled Northern Pike Recipe

This recipe can be used with any fish but northern pike works best. Before using this recipe be sure to freeze the fish at least 5 days. This will destroy any parasites that are present in the fish or bacteria that may have been picked up during the cleaning process.


5 pounds of fish chunked
2.5 cups of canning salt
1 gallon of bottled water
1 quart distilled vinegar
5.5 cups of sugar
4 teaspoons pickling spice
1 cup dry white wine
1 onion cut into pieces

In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.

Remove fish from vinagar and pack in jars with pieces of onion. Cover with the following solution.

--1 quart distilled vinegar
--5 1/2 cups sugar
--4 teaspoons of pickling spice
--1 cup dry white wine

Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Refrigerate at least one before eating.

Grilled Northern Pike Recipe

(5-7 pound northern work best)

Fillet Northern and remove Y bones. Place whole fillet on tinfoil that has been greased with cooking spray or butter. Baste fish with a combination of lemon pepper and liquid butter. The size of the fillet will dictate cooking time. Start off with low heat to make sure the fish does not burn.

This is really simple and is one of the best ways to enjoy northern pike