Fish
Pike
Pike (Esox lucius) is lean, firm freshwater fish with mild white flesh and a complex Y-bone pattern. Properly deboned or minced, it is excellent for quenelles, cakes, and pan steaks. Classic French brochet quenelles use minced pike; larger fish roast after careful pin-boning. Map bones or mince—do not ignore them. Clean-water fish taste clean, not muddy.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
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Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.76 g
- Saturated Fat 1.03 g
- Trans Fat 0 g
- Monounsaturated Fat 2.13 g
- Polyunsaturated Fat 2.03 g
- Cholesterol 55.2 mg
- Sodium 79.7 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.5 g
- Water 72.7 g
- Energy 140 kcal
- Water 72.7 g
- Protein 18.5 g
- Animal Protein 17.6 g
- Fat 4.76 g
- Saturated Fat 1.03 g
- Monounsaturated Fat 2.13 g
- Polyunsaturated Fat 2.03 g
- Vitamins 50.3 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.56 mg
- Vitamin B5 — Pantothenic Acid 0.79 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.65 mg
- Vitamin K 0.5 µg
- Minerals 376 mg
- Major Minerals 310 mg
- Trace Minerals 66.4 mg
- Salt 0.21 g
- Sodium Chloride 0.21 g
- Cholesterol 55.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 3 · vitamin-a: 20 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.56 · vitamin-b5-pantothenic-acid: 0.79 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13.2 · vitamin-d: 1.6 · vitamin-e: 0.65 · vitamin-k: 0.5 ·
Minerals
Sodium: 79.67 · Potassium: 165 · Calcium: 65 · Iron: 1 · Zinc: 0.4 · Iodine: 65 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
History
Coastal and river fishing for pike and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of pike and enabled long-distance trade.
Ice preservation and railway transport brought fresh pike to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made pike widely available in international markets.