While Walleye is the undisputed king of the Canadian shore lunch due to its mild, flaky white meat, Northern Pike is equally delicious if prepared correctly. The main challenge with Pike is their "Y-bones," a secondary set of bones that run along the fillet. However, with a little practice, these can be removed  as a single strip to create a completely boneless, firm, and flavorful fillet. Many anglers actually prefer the firmer texture of Pike, which holds up better in a deep fry.

A traditional shore lunch involves frying fresh fillets in a cast-iron skillet over an open fire. Use a classic breading like Shore Lunch, Fish Crisp, or Zatarain's Fish Fry or a simple mix of flour, salt, and lemon pepper. Serve it alongside fried potatoes and beans for the ultimate wilderness meal. To keep the fishery sustainable, most lodges encourage a "catch and consume" policy for smaller fish while releasing the larger breeding females. Always use a sharp fillet knife to make the cleaning process easier, especially when navigating the tricky bone structure of a Northern Pike.