GRAND RAPIDS — Early Bird Fishing Guide Jeff Sundin is not only a fan of catching northern pike in area lakes like Winnibigoshish, he loves to cook pike, too.
On his regular KAXE Morning Show segment, Sundin delighted us with the story behind his favorite pike recipe — but not before giving us important details about the species' management.
Sundin recently attended a Minnesota DNR Fisheries Input Group, wrapping up a 10-year management plan.
"They hope that they may be able to put a special regulation [on northerns] on Winnie," Sundin said. "When I first started fishing on Winnibigoshish, it was pretty reasonable to expect catching a couple northerns that were 10 or 12 pounds."
Sundin said the truth now is, trying to catch larger northerns is a challenge.
You can hear more about the working group and the full conversation on northern pike and late fall fishing above, along with the story behind his and his wife's favorite recipe, Coconut Pike Delight.
It fits right in with our Fall Membership Drive theme! Tell us your recipe for a good day and donate now.
Jeff Sundin's Coconut Pike Delight
Ingredients
- 2 deboned small-to-medium skin-on pike fillets (ideal fish length: 20–22 inches)
- 1 T coconut oil per fillet
- 1 T butter per fillet
- Creole seasoning (to taste)
- Shredded unsweetened coconut (liberal amount)
Preparation and cooking instructions
- Prep: Place the pike fillets skin-side down on a sheet of aluminum foil.
- Top: Spread the coconut oil and butter over each fillet, sprinkle with Creole seasoning, and coat generously with shredded unsweetened coconut.
- Grill: Cook on a medium-hot grill (around 400°) directly on the foil for about 12 minutes without flipping. The skin will stick to the foil for easy serving.
What's a recipe for a good day in your life? A cup of coffee and listening to a conversation about fishing? Text us at 218-326-1234.
