Do you see red at the fish market? Why don’t you swap the dull red with fresh and delicious wild fish.
Long and strong salting sucks the liquid from the pike, and firms the meat. So you may not cut wide flashy slices from this Icehouse Pike. However, you can create nice and tasty savouries with pike on a rye bread or on a boiled egg. That is, once you wait for a couple of weeks. Continue reading “Icehouse Pike”