Colloquial name for the Esocidae family of freshwater fish found in Europe and North America, where they are prized as game because they are stubborn fighters and good dinner. Pike have long thin bodies with spineless dorsal fins, large anal fins, and ferocious teeth in long narrow jaws; their flesh is lean and firm, low in fat but high in bones.
Among edible members of the pike family are pickerel, muskellunge, and the aptly named pike. Pickerel are the smallest at about 2-3 lbs (about 1 kg) while the formidable muskellunge or muskie tend to weigh about 10-20 lb (4.5-9 kg), though some may attain a hefty 60 lb (27 kg). Living in lakes in North America, muskies are carnivorous and solitary, lurking in weedy shallows to ambush their prey, said by mischievous fathers to include the members of young humans. Pike are eaten whole, filleted, or in steaks; they are very versatile and can be cooked in any manner. Pike is traditionally used in quenelles and gefilte fish. The fish commonly known as walleyed pike, by the way, is really a perch.