Re: Remember "Bit-Slice" Chips ?

On Thu, 26 Dec 2024, Lars Poulsen wrote:

On 2024-12-24, D <nospam@example.net> wrote:

Pike is a very nice fish for cooking! Another advantage with winter is
that there are no ticks! =D

>
My dictionary says that pike is the same fish I know from back in
Denmark as "gedde". It may be tasty but is full of small, semisoft bones
that stick in your throat. Impossible to clean it to avoid theose bones.
So mostly good for making fish mousse ("brochettes"?).
>

This is the truth! Gädda (in swedish)! The bones are not a problem if you clean it correctly. You can easily cut out most of the bones. It takes me about 10 minutes or so, possibly 15 if it is a smaller fish, to clean it without bones.
The bigger the fish, the easier it is to clean without bones, and the less waste you'll have. I would not recommend going below 1 kg, then it starts to get annoying. 1.5-2 kg is my sweet spot for a nice, tasty gädda! =D