Chain Pickerel - Edibility

Edibility

Chain pickerel are considered good eating by many, but due to many small bones preparing the fish can be difficult. However, the meat is very white and flaky with a mild flavor as the pickerel is a lean fish (not being oily such as salmon or trout).

Like all pike, the chain is big, but for the table the angler must clean them properly to remove the many small bones. To do so, gut the fish when it is landed to prevent body fluids from contaminating the meat. Keep the fish cool until you bring it home (in most places a game/conservation officer must be able to readily determine the size and weight of a fish). Place the fish on a cutting board and with a sharp flexible knife cut along one side of the fish at the back bone. There are bones that run along the back bone and will be easily avoidable after you begin the cut, and should also be easy to realize and avoid with future cuts. Now cut the meat off the rib cage by gently running the tip of the knife length wise across the ribs and pulling the meat away. When you get about a quarter of the way down begin to slice the meat off the tail in the same manner. Do Not cut the fillet off completely until you have cut the opposite side. Make sure to thoroughly rinse the fish after having gutted it and before cooking it.