Pike
Gädda
60°C
Cook to this all the way through
Bony but worth it. Mind the Y-bones when serving.
Safe minimum 63°CUSDA · fish
On the grill
Pike carries a set of fine Y-bones through the fillet that are easy to miss when raw and unpleasant to find when eating, so warn anyone at the table.
Lean flesh with no fat to protect it, so grill it in a basket or on foil rather than directly on bare bars, and keep a close eye on the time.