Caught this 18” guy last night. This solves the deboning problem and adds great flavour.
Gut and removed head and fins and tail (but not the tail section as that has the best eating portion of the fish due to fat content IMO).
Kitchen Shears are the most underrated kitchen tool.
Score the sides and season inside and out liberally with Old Bay. Stuff with rough chopped onions (if I had lemons I would have done 50/50).
I had some leftover chives and tarragon from the garden so put that on. (Flavour works well.)
Wrap with foil and bake. Would be even better on a BBQ.
To serve remove flaky white meat from the body as it will fall off the numerous bones…which often vex people and make Northern Pike under appreciated, in my view.
Goes great with rice and roasted vegetables.
by NoghaDene