If you want to prepare a pike, you should make sure that it comes from a clean lake and that it has mainly perch as a source of food. My pike comes from our village bathing lake. The fish meat of a pond pike, which mainly feeds on whitefish, is not that tasty. I have tested this difference before, with two pike, one from a bathing lake stocked with sea bass, and one from a musty pond stocked with white fish. The preparation was the same.
Rinse the pike well under running cold water and dab it with a kitchen towel. Look at all the pictures in order. They explain a lot.
Then cut the pike into 6-8 cm pieces. Rinse these pike pieces again under running cold water and pat dry. Season to taste and fill with lime pieces.
Heat the rapeseed oil in a pan (medium heat) and fry the chops briefly on all sides. Then turn the heat down to low and finish frying the chops on the skin. Turn around from time to time. If you like, you can also add aromatics such as garlic, chilli, etc.
It is easy to tell whether the fish is cooked through. After about 20 minutes (depending on the thickness and size of the pike chops) pull the fins. If they pull out easily, the chops are done.
Now comes the exciting part of preparing pike. First the skin is peeled off. Then use a knife to pull down the bone on the back (on both sides) and remove the fish meat.
The remaining nasty middle Y-bones are now pulled out with tweezers. You can feel these bones well. Despite working cleanly, it can happen that you still find a bone while eating. If you like, you can put a little lime zest over the fish meat.
I leave the side dishes to everyone. I had boiled potatoes, a mustard sauce and paprika vegetables.