Pike

Known as brochet (France), luccio (Italy), lucio (Spain).

The pike is a handsome fish, with bold markings on a golden brown or greenish-silver background. A fully grown adult may weigh as much as 18 kg (40 lb). Small pike are usually sold whole, whilst larger ones are often cut into steaks. It is essential to scale pike before cooking, and care must be taken when eating as the bones are sharp and plentiful.

The flesh of pike is firm and white and may be used to make such dishes as quenelles de brochet - fish dumplings served with a white wine sauce. Pike (especially large fish) can tend to be tough and dry, and so steaks should be marinated before being grilled or fried and whole fish should be stuffed before baking. Smaller fish may be poached and served with melted butter, parsley sauce or caper sauce.