Hi Smish. Thanks for your recipe.
Thought I'd just add to this thread with the long finned pike filets I just cooked up.
Had a bit of a read on the net and on here and plenty of advocates of eating the short finned pike, as well as the detractors. Many of the "successful" recipes involved letting the fish rest for a day or two once filleted. (bread crumbs also a theme.
)Anyway, caught a decent one on Monday, didn't bleed, but spiked immediately and "rested" on my yak for a couple of hours.
Filleted and cut out the blood lines and on the day tried a few mini-fry ups (with very small pieces) in various ways. Tasted like S*** TBH.
So then the fish rested in the fridge for a couple of days (as fillet), tonight I rolled in flour, then waited for it to go gluey (with a bit of water basting for the dry flour areas), then rolled in bread crumbs (again suggested on here and other parts on the net), then fried.
It tasted pretty good to me. Different but not unpleasant texture.
One daughter who only really likes flathead said "almost as good as flathead"
My wife doesn't like fish a hell of a lot, but does eat it said "better than pinkie and close to flathead",
My son just eats anything that's been anywhere near water and did so again.
And my other fussy daughter said "like it better than flathead". She ate plenty.
All in all, I'm pretty happy I've found a decent way to cook it for now. Hopefully this is replicated next time I catch one (if it doesn't get used for bait), but who knows?