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Pike, Dressing Of

The pike is at its best from September to March. Although it is frequently served boiled--and therefore directions are here given for boiling it--it is much better baked or roasted. The roe should always be removed when the fish is cleaned, as it is a strong purgative. Pike is best for baking and boiling when it weighs from three to eight pounds, and for frying when it is quite small, weighing about two pounds. A pike which is too large to be dressed all at once may be divided. The head and tail may be baked or boiled, and the middle cut into thin slices, crimped, and fried.