Pike

Pike comes on sale in live, chilled, frozen and canned form. The meat is bony, sometimes smelling of ooze; dietary, as it contains about 18.4 % protein, 1.1-3 % fat[4]. Large and medium-sized pike are most often used chopped (for fish cutlets, meatballs) and stuffed, small (weighing about 200-300 g) are boiled inthe spic

Pike comes on sale in live, chilled, frozen and canned form. The meat is bony, sometimes smelling of ooze; dietary, as it contains about 18.4 % protein, 1.1-3 % fat[4]. Large and medium-sized pike are most often used chopped (for fish cutlets, meatballs) and stuffed, small (weighing about 200-300 g) are boiled inthe spicyy broth 1 kg of fish — 0.75 l of water, 1 corenew carrots, parsley, celery, 1 onion, 3 pea black and 1 pea allspice, 1 Bay leaf; boil all together for 5-7 minutes, then in the broth, put the fish and cook until done (about 20 minutes) on low heat, not allowing a strong boil, then take out the fish with a slotted spoon, spread on a heated dish, sprinkle with parsley and serve with boiled potatoes and butter. Small pike can also be fried or used for fish soup. The British in the middle of the XX century pike was considered the most delicious and expensive fish. In some countries, and to this day, pike dishes are considered delicacies.