Pike is a welcome haul for any fisherman. But if fishing’s not your thing, you can buy it whole or filleted, and check out our recipes. Legend has it that in the late 18th century a two-meter pike ...

Pickled pike is a classic North Country treat, but it also boasts a practical aspect: the acid in the vinegar dissolves the dread “Y-bones” that make filleting pike such a chore. (For boneless trout ...

Crayfish make a delicious sauce, similar to lobster or shellfish sauce. Quenelle de brochet Nantua is a classic French dish in which both main ingredients come from the river. Pike has an unusual bone ...