Pickerel is a delicious, white and flaky freshwater fish. Its abundance in our waters means you can enjoy pickerel as often as you like.
A great recipe to bring to the cottage and showcase your own catch of the day. Use pickerel, perch or other fresh water fish fillets with this fresh sauce. Charmoulah - a traditional Moroccan dipping sauce - is a fantastic sauce on any grilled meats or vegetables.
See the recipe
My mother told me that we cook the fish whole because it brings togetherness and abundance for the new year. So to this day, I always serve this with the head intact. The cheeks of the fish are most prized for their sweet succulence.
For a delicious treat, grill a whole pickerel and serve it with a colourful, lively summer relish. Salt and pepper are all that are needed to season this sweet-fleshed fish.
In small saucepan, bring balsamic vinegar and sugar to boil, stirring. Reduce heat and simmer until syrupy, about 10 minutes. Scrape into small bowl a...
Succulent pickerel is widely regarded as one of Canada's best fish. On the lakes of northern Saskatchewan, locals catch their own to pan-fry, but visitors make a point of stopping by Amy's for this dish by chef James Smith. You can also use trout, whitefish or perch.
Place flour in shallow bowl. In separate shallow bowl, whisk milk with eggs. Place cornmeal, dill, salt and pepper in another shallow bowl. Dip fish, ...
Steaming, one of the easiest ways to prepare a fresh catch, is also one of the tastiest. Here you do the steaming on the barbecue, so you don't need any fancy equipment. The herbs enhance the delicate flavour of ultrafresh pickerel - try each to see how it uniquely complements the fish.
This pickerel is lightly pickled in soy sauce and vinegar, which preserve the fish and offer Philippine adobo-style taste notes. You can make it ahead and refrigerate it for up to two days - the pickled flavour will become more pronounced the longer the pickerel is refrigerated. Serve hot or cold with crusty bread or rice.
When you cook fish in a foil packet, it stays moist and the flavourings penetrate the flesh - and there's no cleanup! Try our herb variations or your own favourite combination. Serve with boiled potatoes to soak up the delicious juices.
Serve with: Green Peas — Roasted Red Potato Wedges (See below)
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