Perchmaster June 30, 2010 at 12:49 am Reply Hey JoeI think that northern maybe taste better than walleye deep fried.
Professor June 30, 2010 at 3:29 am Reply Hi Kurt…I'm with you. In fact, I prefer pike over walleye no matter how I prepare them. The flavor is simply better. And you get much more meat on the fillets, even with the pike's y-bones removed. What's not to like?
Sturno June 30, 2010 at 3:01 pm Reply I enjoy pike down here in WI alot…only we generally pickle 'em. I'll have to give that a try.
Perchmaster July 1, 2010 at 1:03 am Reply Yes it taste even better when Gord Fillets it and that Y-Bone is out.
Andy July 2, 2010 at 4:48 pm Reply Gord is the fillet master. The only thing more entertaining then watching him fillet a pike is watching him fillet a sink full of bull perch.
Andy July 6, 2010 at 10:49 pm Reply O.K. did everyone miss the professor's red glove in the picture? I am making this recipe tonight with one suggested revision. I am using french pommery mustard. It's an amazingly good mustard with whole mustard seeds. The only problem? You will probably have to come visit the Middleton Mustard Museum to get it!
Neil July 7, 2010 at 2:07 pm Reply It's not a red glove. It's the professor's red proboscis. It is a clever shot indeed. "What should I do with this?" A knife, cutting board, fillet of fish, and a sun burned proboscis. It's almost sadomasochistic.
Perchmaster July 7, 2010 at 11:58 pm Reply I did not miss the glove thing I saw that but failed to mention it.