The PIKE, it’s a fresh water fish. It is found in rivers, ponds or lakes. They can weigh up to 15 kg, although the best ones are 1 – 2 lbs.
Firm texture, fresh smell, not ammonia. If it’s whole, your eyes should be crystal clear and bulging.
If you buy the fish either frozen or not, you have to be careful not to lose the “cold chain”, which is why you must buy at the last moment before leaving the supermarket and if possible place it in a thermal bag for transport. When you get to your destination put it in the freezer.
It can be prepared fried, grilled or milled, meunièreed or floured with butter, lemon and parsley sauce.
Place it immediately in the fridge, if it will be consumed soon. Marinate or season.
Either whole or portioning, seasoned refrigerate if prepared in 24-36 hours.
Pack portioning and freeze immediately, if it is to be consumed later.
It is necessary to keep in mind the avoidance of “cross contamination”, that is to say, when storing a cooked steak should not be near one crude.
To defrost, pass the freezer to the refrigerator the night before brewing, or place in water at room temperature in the refrigerator for 10 minutes. Do not defrost at room temperature.
3 months approx. 2 days approx.
If you want the fillets to retain their shape, do not remove the skin when cooking.
Handle fish with clean hands and utensils (tables, knives, bags and containers).
The fish must be bought at the end of the market, so that the “cold chain” of the product is not interrupted and when it reaches its final destination, place it immediately in the refrigerator, either to freeze or to refrigerate if it is going to consume maximum the other day.
Fish or any other food should be handled with clean hands and utensils.