Pike is a genus of freshwater fish, the only one in the pike family. In length, a pike can reach 1.5 m, and weigh up to 35 kg (usually up to 1 m and 8 kg). The body is torpedo-shaped, the head is large, the mouth is wide. The coloration is variable, depending on the environment: depending on the nature and degree of development of the vegetation, it can be gray-greenish, gray-yellowish, gray-brown, the back is darker, the sides with large brown or olive spots that form transverse stripes. Unpaired fins are yellowish-gray, brown with dark spots; pairs are orange. Silver pikes are found in some lakes. The life expectancy of individual individuals can reach up to 30 years.

Pikes are extremely voracious predators. They feed mainly on fish (roach, perch, minnows).

Distributed in fresh waters of Eurasia and North America. It usually lives in the coastal zone, in water thickets, in stagnant or slow-flowing waters. In rivers, lakes, ponds, pike leads a sedentary lifestyle. It can also be found in desalinated parts of the seas – for example, in the Finnish, Riga and Curonian bays of the Baltic Sea, in the Taganrog Bay of the Sea of ​​​​Azov.

In natural reservoirs, female pike begin to breed in the fourth, less often in the third year of life, and males – in the fifth. Pike spawning occurs at a temperature of 3-6 ° C, immediately after the ice melts, near the shore at a depth of 0.5-1 meter. During spawning, the fish go to shallow water and splash noisily. Usually the smallest individuals come out to spawn first, and the last – the largest. At this time, pikes are kept in groups: 2-4 males in one female; near large females – up to 8 males.

Several types of fishing are used to catch pike, the most common of which is spinning fishing. When fishing on spinning for pike bait, such tackle as wobblers, silicone fish, rippers, twisters, and various spinners are used.

Medium-sized pikes weighing 2-2.5 kg have the best culinary qualities; their meat is softer and tastier than the meat of large pike.

pike calories
In 100 g of fresh pike, there are only 82 kcal. The product is considered dietary, high in protein and low in fat, which can be consumed without harm by overweight people, but it is important not to overeat. The same applies to boiled pike, in which there are only 98 kcal. However, 100 g of fried pike contain 122 kcal. The product is not suitable for use in large quantities for those who follow their figure.

Useful properties of pike

Pike meat is low-calorie 84 kcal, contains little fat and is considered a dietary product.

Pike meat contains powerful natural antiseptics that help us fight bacterial infections and strengthen the immune system. Therefore, pike meat is considered an excellent means of preventing influenza. Pike belongs to low-fat types of fish, and its meat is recommended for dietary nutrition.

Pike is rich in potassium and phosphorus, it also contains calcium, magnesium, sodium, sulfur, iron, zinc, iodine, copper, manganese, chromium, fluorine, cobalt, nickel, molybdenum, as well as vitamins B1, B2, B6, B9, C, E, A, PP.

Eating pike dishes replenishes the human body with B vitamins. If pike in various forms – fried, boiled, baked or stuffed – are regularly present on your table, this will significantly reduce the risk of heart arrhythmia.

Pike is a worthy representative of the fish fraternity and is always a welcome product in our kitchen. Pike meat is considered dietary because it contains a small amount of fat – only up to 3%. Doctors recommend it for those who want to lose weight and not get better. In addition to low calorie content, pike meat is filled with protein, which is much easier to digest than animal meat. Therefore, it is especially useful to eat such meat for people suffering from gastric diseases.

It was not valued by the ancient Romans, but is used by modern Englishmen. It is especially popular with French women who are used to watching their figure.

Pike is fleshy, it can be used for making cutlets, dumplings, stews, rolls, as well as for stuffing. The latter is especially convenient because the skin of the pike is well removed with a “stocking”. A good taste is also distinguished by dishes from pike fried or baked with sauce.

In the record holders for the presence of cobalt
Dangerous properties of pike

In the meat of this fish, nutritionists have not found substances that would be potentially dangerous to human health. On the contrary, it is considered completely hypoallergenic. Fishermen and nutritionists advise paying attention only to the places where the fish were caught.

But remember that the flesh of the meat is prone to the accumulation of a variety of dangerous substances, which can be dangerous when preparing dishes from pike that was caught in a polluted reservoir. Potentially, this fish can be dangerous to some orthodox Muslims. According to their beliefs, the flesh of pike is as unacceptable in food as pork. According to ancient sources, the reason for such a ban was the cross read on the faces of large individuals.

In addition, pike is contraindicated in the presence of allergies and individual intolerance. Also, do not abuse this fish, otherwise you can get extra pounds, despite the fact that this product is considered dietary. People who are afraid of gaining excess weight should eat pike in small quantities and steamed.