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A fresh water fish that is found in the Great Lakes and other large lakes in the upper United States and Canada. It is a family of fish, which includes the pickerel, pike and muskellunge. The pickerel is the smallest, averaging 1 1/2 to 3 pounds, the pike ranging form 3 to 10 pounds, and the large muskellunge, generally referred to as muskie, ranging from 10 to 35 pounds. Muskellunges have gotten as big as 60 pounds. The pike is known for its lean, low fat, firm flesh, which is yellow when raw but flaky white when cooked. One disadvantage of the pike is that it is bony. Pike is available fresh or frozen, and whole or in fillets or steaks. Pike can be prepared by most any cooking method.

To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet. If the fish has been properly cooked, the meat will appear opaque but will still be moist.