Oh, one last thought on bigger pike filets.......

I'm a little picky on fish flavor and for that reason won't buy usually purchase fish in restaurants or at the supermarket. Here is a tip you should definitely employ on larger fish of any species......

Cut the red out. Red is blood/fat and it will impart a bit of a stronger "fishy" flavor. It is well worth the few extra seconds per filet to trim this red stuff off your meal. A sharp knife and a flat surface helps.

Smaller fish have far less of this and consequently are thought to be better eating. This may be true to a point........but you can improve the table quality of the big boys by this simple step.