Ein ganzer Hecht mit arttypischer Musterung und grün-gelb leuchtenden Flossen auf hellgraeum Hintergrund

Pike

Everything you always wanted to know about the pike

Pike

Everything you always wanted to know about the pike

TYPE: Esox lucius

BEST CATCH: In spring and autumn

PREPARATION: roasting, grilling, steaming

RELATED SPECIES: Family of the Esocidae, Muskellunge, American chain pike, grass pike

TASTE:

From a culinary perspective, pike impresses with its firm, white meat and a mild, slightly sweet taste.

The northern pike (Esox lucius) is considered the king of native predatory fish. With its torpedo-shaped body, olive-green to dark-green skin, and striking beak-like mouth, it appears almost prehistoric—and indeed, fossil finds prove that pike have existed for over 60 million years.

What makes the pike special is its impressive hunting strategy. It is an ambush predator, camouflaged motionlessly among aquatic plants and striking with lightning speed when prey comes within range. It is aided not only by its perfect camouflage coloring – dark above, light below – but also by its lateral line organ, which registers the slightest movements in the water. It reaches its top speed from a standstill in less than a second. This behavior is so fascinating that it is even being analyzed in robotics and biomechanics – as a model for efficiency and energy conservation.

With up to 700 sharp, backward-pointing fangs, the pike is one of the most effective underwater predators. These teeth grow back as needed, which is particularly useful—after all, it sits at the top of the food chain. Its only natural enemies are humans and larger members of its species. Pike are solitary animals and vigorously defend their territory.

The pike is now widespread in the northern hemisphere in America and Europe. It lives in fresh waters such as rivers, lakes and ponds, preferring plant-rich shorelines in summer and retreating to deeper, calmer water areas in winter.

It is particularly suitable for grilling - ideally with fresh herbs and a little lemon - for frying in butter with onions or for gentle steaming. However, boning is a challenge: Pike have so-called Y-bones, which require some patience and practice when filleting. Those who do not shy away from this effort will be rewarded with a special fish treat.

Pike in detail

Filleting with finesse

Pikes have so-called Y-bones, which require some patience and practice when filleting.

Filleting with finesse

Pikes have so-called Y-bones, which require some patience and practice when filleting.

Fun fact:

GIF mit einer weißen Fischgrafik auf blauem Hintergrund, die mehrere rote Luftblasen ausstößt

Even under a closed ice cover, it survives without any problems by falling into a kind of cold paralysis – but still remains active and continues to hunt