Pike

What Is Pike?

Pike (Esox lucius) is a predatory freshwater fish that lives in lakes and slow-moving rivers, with a long, flattened body, a wide mouth, and sharp teeth. It is common in Turkey's lakes and reservoirs.

Its white, lean flesh is tasty; however, due to the fine forked (Y-shaped) bones along its back, it is mostly ground into mince for fish balls or carefully filleted.

Nutritional Value of Pike

100 g of raw pike contains approximately 88 kcal of energy, 19.3 g of protein, and only 0.7 g of fat; it is a source of phosphorus and vitamin B12. It is a very lean, light fish.

What Are the Benefits of Pike?

With its high-quality protein and low fat content, pike can be considered a light part of a balanced diet; it also contributes phosphorus and B12.

This information is general; pike is a food, not a substitute for medical treatment.

How to Choose Pike

Fresh pike is a fish with glossy skin, clear eyes, firm flesh, and a clean scent. Specimens that have lived in clean waters carry less of a muddy odor.

• Skin should be glossy and moist, eyes clear
• Flesh should be firm, not retaining a finger's impression
• A heavy muddy/earthy smell may indicate staleness or poor water

How to Store Pike

Fresh pike is stored on ice in the refrigerator for 1–2 days; once cleaned, it can be kept in the freezer for months. Soaking it in vinegar-lemon water before cooking reduces any possible muddy smell.

Using Pike in the Kitchen

Pike is cooked most often as fish balls, steamed, and baked; its lean flesh needs moisture, making it suitable for cooking with sauce and vegetables. Due to its bony structure, the minced-ball form is practical.

How Are Pike Fish Balls Made?

Pike flesh, with bones removed, is minced and kneaded with onion, bread crumb, and spices; it is shaped and cooked in the oven or in a pan.

How Are Pike's Bones Removed?

The fine forked bones in the back fillet are removed with tweezers or by mincing the flesh; this is why the ball-mince form is common.

Which Recipes Use Pike?

Pike fish balls, steamed pike, baked pike with vegetables, and pike in egg-lemon sauce are its best-known uses.

Frequently Asked Questions

Why is pike made into fish balls?

Since the fine forked bones in its back are hard to remove, the flesh is mostly minced and turned into fish balls; this way the bone problem is eliminated.

Is pike a sea fish?

No; pike is a freshwater fish, living in lakes and rivers.

What does pike taste like?

It has white, lean flesh with a mild, neutral fish taste that pairs well with spices.

When is pike caught?

It can be found in lakes and rivers from spring to autumn; in many places fishing is restricted during its early spring breeding season.