Pike

The English common name "pike" is an apparent shortening of "pike-fish", in reference to its pointed head, which resembles the medieval pole-weapon known as the pike.

The plural of pike is pike.

Their coloring is typically grey-green with a mottled or spotted appearance with stripes along their backs, providing camouflage among weeds.

Pike can grow to a maximum recorded length of 1.83 m (6 ft), reaching a maximum recorded weight of 35 kg (77 lb).

Female pike are larger than males.

The muskellunge is the largest species of pike. It is native to large rivers and lakes in North America, and can grow to be over 1.8 m in length (although it is more commonly 0.71–1.22 m), and to weigh up to 32 kg (but typically 6.8–16.3 kg). Muskellunge are apex predators, and they play an important role in the aquatic ecosystem. They help to control populations of other fish, such as bass and walleye.

The world's biggest pike was a muskellunge caught in Lac Courte Oreilles, a large freshwater lake located in northwest Wisconsin, USA, on July 24, 1949, by Cal Johnson. It weighed an impressive 67.48 pounds (30.61 kg) and was 60.25 inches (153 cm) in length, and 33–34 inches (84-86 cm) in girth.

Europe's biggest pike, weighing 55lb 1oz (25 kg), was pulled from Lake Grefeern, Germany by Lothar Louis on October 16, 1986. Unable to net the fish due to its tremendous size, and worried that he would lose it, the German fisherman plunged his hands inside the gill covers to land the pike. Such was Louis' excitement at his huge catch, he he did not feel the pain as the fish's huge teeth sank into both hands as he lifted her up on the bank.

Pikes have sandpaper-like tongues, which they use to turn larger prey around so they can be swallowed head-first.

Pike are predatory feeders eating other fish, insects, small mammals and birds. In fact pike will eat almost anything that doesn't eat them first.

There have been tales of large pike pulling small dogs into the water.

Despite this pike are lazy and avoid fast-flowing water.

The white and mild-tasting flesh of pikes have been eaten since Roman times and remain popular fare in Europe. Nethertheless, the flesh is considered bony, especially due to the substantial (epipleural) "Y-bones".

Larger oike are more easily filleted, while smaller ones are often processed as forcemeat to eliminate their many small bones, and then used in preparations such as quenelles and fish mousse.

Roast pike is a delicacy in parts of France.

Source Daily Mail