A fresh water fish that is a member of the pike family of fish. It is the smallest of the pike family, ranging from two to three pounds. Often referred to as a Northern Pike, the Pickerel is a lean, low-fat fish with firm white flesh when cooked. Often considered to be a sporting fish because of the size and fight of the Northern Pike, this fish is also a good eating fish when fileted properly. The meat has a yellowish red color that is somewhat sweet to mild flavored when cooked. Small floating bones are present just below the dorsal fin of the filet on the Pickerel, so if possible, attempt to remove each bone when cutting up the filets. This will make the filets cleaner and more enjoyable when eating. If desired, Pickerel meat can be ground and used as a ground meat to be added to various recipes.

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