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Science Name: Esox lucius
World Class Pike
Watch The Movie Of The Monster Pike
Other Names Used-From Coast To Coast: Northern Pike, Jack, Jackfish, Chain Pickerel, Snake, Gator, Wolf,
And My favorite-HAMMERTIME!!!
Ideal Temp: Depends Where You are Fishing-but I have fished them when the water, could "chill"a beer, to where I wanted to go for a swim.
World Record: 55 lbs. 1 and 3/4 ounce ( Germany)
Angler's Name: Lothar Louis-1986 in October
53 and a half inches long, and a girth of 29 inches.
The biggest in weight, that I had anything to do with was, 50 and a half inches, with a girth of 24 inches and to
the last bottom fin by the butt, was 24 inches, weighing over 40 pounds.
Environment: Wherever there is bait and fairly warm waters that have cover and the right amount of oxygen,
this great sport fish can live over 30 years. Most of your Best pike fishing, is in the Provinces of Alberta,
Saskatchewan, Manitoba, Ontario, NWT. And in the US, Michigan-Wisconsin, Dakotas, N. C., S. C., Missouri,
And A Few More. If You have a great place, Let me know. Germany(I have a picture of this monster just out
of the water-The World Record), England, Holland, Scotland, and Help me OUT HERE!!!. I caught them
inAlaska. And a jillion other places in the FAR NORTH of THE NORTH WEST TERRITORES.
But My best fishing for pike, was in Alberta.....That is where I learned to become a bigger
PREDATOR,... or one mean RAPTER on the loose
Techniques: live bait, casting plugs, spoons, spinners, jigs, and much much more, fly Fishing too, with
colors galore. I have used yellow rope to a spark plugs, teasing this great sport fish.
I have practiced more "catch and release" fishing. This is do, to the BIG FISH I caught, and I doubt if I will
ever keep another pike in the boat or stringer, unless we are having a .FISH FRY.
When I was growing up, the limits were like, 40 fish per angler. And my Dad, Uncles, and myself included,
caught thousands of fish over several decades.
We had every kind of hook one could buy, and some that we made. We were down right ruthless when it
came down to catching these great sport fish. And hey all went to a dinner table.
I kid you not,........ we always caught are limits, every day. When I was 9 years old ....I had landed a 18 pounder
......So, if God is up their watching, "You made me a Fishermen". And my mom, a few heart attacks. So MOM,
it was all Dad's fault, for bringing home a fishing rod. When I was 2 and half years old, My Dad caught
me with that fishing rod he brought home,..............and a beer too. Boy did I get it!!!!!!!
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The Fishermen that caught this "Monster Pike"
27 years old and was born in Rotterdam
The Pike was caught in Holland.
It was all most 50 inches long and its weight 37 pounds (18,5kg).
It was caught in 2005.
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On June 20 / 2000
Caught a (exact weight-41.2ozs.)
9 months later after being frozen (36 lbs. and 6 ounces.).
It lost a few pounds. The Northern Pike from my honey hole.
The Fish was 50 1/4-inches long, with a 24-inch girth.
Gene Was Presented The
"Master ANGLER`S Award"
For Alberta for the Big Fish.
The fish weighed over 40 pounds!
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Going Fishin With John and Lee Teeter in South Carolina at Lake Murray
How To Clean A Northern Pike
1. First, the back fillet. Set the pike on its belly (swimming position) and cut across
the fish straight down to the
backbone just behind the head. Turn the knife so that it’s lying flat atop the backbone, with the sharp edge facing
the tail. Cut following the backbone until you reach the dorsal fin, then turn the knife and
cut up to remove the back fillet. This should also serve to expose the tips of the Y-bones.
2. Now make a cut on each side of the fish behind the gill plate, from the backbone
down to the belly. With the tip of the knife, gently separate the flesh from the
outside of the Y-bones down to the belly on both sides, starting from
the head and ending at the dorsal fin. You now have two more boneless fillets, but
you’re not done yet.
3. There’s another set of Y-bones that runs vertically just below the dorsal fin; you’All want to avoid this, too.
Put the fish on its side and cut just behind the dorsal fin down to the backbone. Then turn the knife so the sharp
edge is facing the tail and cut back along the backbone to the tail. Repeat on the other side and you now have
a total of five beautiful, boneless fillets (and don’t leave behind the cheeks).
This method works best with pike about five pounds and over (but please, be sure to release the big bruisers).
Once you’Ave mastered this technique, it will change your mind about passing up pike in favor of more easily
drawings by Malcolm Cullen
On Great Big Pike, I will Just fillet the fish l Like a Walleye and cook the fish with out the skin on, in a
Very Hot Vegetable Oil in A
Large Cast Skillet and Pull The Bones Out while eating. The bones are as Big As Toothpicks or Larger,
so you will have No Problem
eating the fish safely, without swollowing any Bones.
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