My good friend, Dick Harlock, owner of Derry Air Service, Gogama, Northern Ontario was the first to show me this recipe. First, you'll need to catch a northern pike that measures at least 24-inches in length. Cut along the lateral line of the fish on each side and remove the long roll of clear meat (no bones) that looks similar to a deer backstrap. Cut the fish into 1-2-inch chunks and boil in two quarts of water to which you have added about 4-6 tablespoons of sea salt. Boil for three minutes and serve in melted (real - not margarine) butter.
Cloe your eyes when you take the first bite and I swear you'll think it's Maine lobster.
