Hey firetiger, I'm with you on pike. The trick of course is to filet it boneless. Most people I know won't mess with them but I think they are excellent, especially the firmer texture. As for the blood that's what a sharp knife is for. I always get rid of any red meat. I have never tried adding honey to egg. Sounds interesting.

My favorite seasoning is called POTLATCH. You can get it at most Sonoma Williams stores. They use it on salmon typically but it is excellent on all fish (and of course chicken). It will run you about $10 but you just need a little. It goes a long way. Try it!