When it comes to table fish, pike often get a bad rap. I’ll admit, the softer meat from a good sized northern caught during the heat of summer doesn’t exactly thrill my tastebuds, but throughout winter and spring, the firm white flesh of these toothy critters is right up there with my favorite freshwater species to eat. One of the best ways to enjoy these fish, in my opinion, is in a curry. After you hit your limit, take a trip to Thailand with this super easy and fragrant green curry. Just watch those Y-bones.
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