Pike
Esox luciusClinical Encyclopedia
Pike provides 105 kcal, 22g of protein, 0g of carbohydrates, and 0g of fiber per 100g. With a Nutri-Score grade 'A', it is a highly recommended option for nutrient density.
Pike is a freshwater fish known for its elongated body and sharp teeth. It is a rich source of protein and essential nutrients, making it a popular choice for health-conscious consumers.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Pike can be grilled, baked, or pan-fried. It is best to remove the skin and bones before cooking to enhance texture and flavor.
Smart Selection & Storage
Choose pike with bright, clear eyes and firm flesh. Fresh fish should have a mild scent, not a strong fishy odor.
Store pike in the coldest part of the refrigerator, ideally wrapped in plastic or in an airtight container, and consume within 1-2 days.
Myths vs Realities
Healthy Recipes
Lemon Herb Grilled Pike
A zesty and aromatic grilled pike dish, infused with fresh herbs and lemon, perfect for a light summer meal.
- 2 pike fillets
- 2 tablespoons olive oil
- 1 lemon (juiced and zested)
- 2 cloves garlic (minced)
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon fresh parsley (chopped)
- Salt and pepper to taste
- 1. In a bowl, mix olive oil, lemon juice, lemon zest, garlic, dill, parsley, salt, and pepper.
- 2. Marinate the pike fillets in the mixture for at least 30 minutes.
- 3. Grill the fillets on medium heat for 4-5 minutes on each side or until cooked through.
Pike and Quinoa Salad
A nutritious salad combining flaky pike with protein-packed quinoa and fresh vegetables, dressed in a light vinaigrette.
- 1 pike fillet
- 1 cup cooked quinoa
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1. Cook the pike fillet in a pan until flaky and cooked through, then let it cool.
- 2. In a large bowl, combine quinoa, tomatoes, cucumber, and red onion.
- 3. Flake the pike into the salad, drizzle with olive oil and balsamic vinegar, and toss gently.
Spicy Pike Tacos
Delicious pike tacos with a spicy kick, topped with a fresh avocado salsa for a healthy twist on a classic dish.
- 2 pike fillets
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- 4 corn tortillas
- 1 avocado (diced)
- 1/2 cup diced tomatoes
- 1/4 cup cilantro (chopped)
- Lime wedges for serving
- 1. Rub the pike fillets with chili powder, cumin, olive oil, salt, and pepper.
- 2. Grill or pan-sear the fillets until cooked through, then flake into pieces.
- 3. Assemble tacos by placing pike on tortillas and topping with avocado, tomatoes, cilantro, and a squeeze of lime.
Pike with Spinach and Feta
A healthy and flavorful dish featuring pike baked with fresh spinach and creamy feta cheese, served with a side of whole grains.
- 2 pike fillets
- 2 cups fresh spinach
- 1/4 cup feta cheese (crumbled)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. In a baking dish, layer fresh spinach and place pike fillets on top, drizzling with olive oil and seasoning with garlic powder, salt, and pepper.
- 3. Sprinkle feta cheese over the fillets and bake for 20 minutes or until the fish is cooked through.
Pike and Vegetable Stir-Fry
A quick and colorful stir-fry featuring pike and a medley of vegetables, tossed in a light soy sauce for a healthy dinner option.
- 1 pike fillet (sliced into strips)
- 1 bell pepper (sliced)
- 1 cup broccoli florets
- 1 carrot (julienned)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger (grated)
- Cooked brown rice for serving
- 1. Heat sesame oil in a pan over medium heat and add ginger, cooking for 1 minute.
- 2. Add pike strips and vegetables, stir-frying until the fish is cooked and vegetables are tender-crisp.
- 3. Drizzle with soy sauce and serve over cooked brown rice.
Pike Ceviche
A refreshing and tangy ceviche made with fresh pike, lime juice, and a mix of vibrant vegetables, perfect as an appetizer.
- 1 pike fillet (diced)
- 1/2 cup lime juice
- 1/2 red onion (finely chopped)
- 1 jalapeño (seeded and minced)
- 1/2 cup cilantro (chopped)
- Salt to taste
- 1. In a bowl, combine diced pike and lime juice, letting it marinate for 30 minutes until the fish is opaque.
- 2. Add red onion, jalapeño, cilantro, and salt, mixing well.
- 3. Serve chilled with tortilla chips or on lettuce leaves.
Baked Pike with Tomato Salsa
A simple yet flavorful baked pike dish topped with a fresh tomato salsa, ideal for a healthy weeknight dinner.
- 2 pike fillets
- 1 cup diced tomatoes
- 1/4 cup red onion (chopped)
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1. Preheat the oven to 400°F (200°C).
- 2. Place pike fillets in a baking dish, season with salt and pepper, and bake for 15-20 minutes.
- 3. Meanwhile, mix tomatoes, red onion, olive oil, lime juice, salt, and pepper to make the salsa, and serve it over the baked pike.
Pike and Sweet Potato Cakes
Savory pike cakes mixed with sweet potatoes and herbs, pan-fried to perfection for a healthy snack or meal option.
- 1 pike fillet (cooked and flaked)
- 1 cup mashed sweet potatoes
- 1/4 cup breadcrumbs
- 1 egg
- 1 tablespoon fresh dill (chopped)
- Salt and pepper to taste
- Olive oil for frying
- 1. In a bowl, combine flaked pike, mashed sweet potatoes, breadcrumbs, egg, dill, salt, and pepper.
- 2. Form the mixture into small patties.
- 3. Heat olive oil in a pan and fry the cakes until golden brown on both sides.
Pike and Asparagus Risotto
A creamy risotto featuring tender pike and fresh asparagus, making for a comforting yet healthy dish.
- 1 pike fillet (cooked and flaked)
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup asparagus (cut into pieces)
- 1/2 onion (chopped)
- 1/2 cup Parmesan cheese (grated)
- Salt and pepper to taste
- 1. In a pot, sauté onion until translucent, then add Arborio rice and stir for 2 minutes.
- 2. Gradually add vegetable broth, stirring frequently until absorbed, then add asparagus.
- 3. Once the rice is creamy and cooked, fold in the flaked pike and Parmesan cheese, seasoning with salt and pepper.
Pike Pesto Pasta
A delicious pasta dish featuring pike tossed in a vibrant basil pesto, perfect for a quick and healthy meal.
- 2 pike fillets
- 8 oz whole wheat pasta
- 1/2 cup basil pesto
- 1 cup cherry tomatoes (halved)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. Cook whole wheat pasta according to package instructions, then drain.
- 2. In a pan, heat olive oil and cook pike fillets until flaky, then remove and flake into pieces.
- 3. Toss cooked pasta with pesto, cherry tomatoes, and flaked pike, seasoning with salt and pepper before serving.
Frequently Asked Questions (FAQ)
Is pike a healthy fish to eat?
Yes, pike is low in fat and high in protein, making it a healthy choice for a balanced diet.
How should pike be cooked?
Pike can be grilled, baked, or pan-fried. Ensure it is cooked thoroughly to avoid foodborne illnesses.
What are the nutritional benefits of pike?
Pike is rich in protein, omega-3 fatty acids, and essential vitamins and minerals, supporting overall health.
Can pike be eaten raw?
It is not recommended to eat pike raw due to the risk of parasites; always cook it thoroughly.
How do I know if pike is fresh?
Fresh pike should have clear, bright eyes, firm flesh, and a mild smell. Avoid fish with a strong odor or dull eyes.
What is the best way to store pike?
Store pike in the refrigerator at 32°F (0°C) and consume it within 1-2 days for optimal freshness.
Are there any allergens associated with pike?
Pike is a fish and may cause allergic reactions in individuals with fish allergies.
What is the best way to fillet a pike?
To fillet a pike, make a cut behind the head, follow the spine down to the tail, and carefully remove the fillet while avoiding bones.