Fishin4Trophies

I'd sure be interested in the pickerel cakes recipe RobbyZ5001 referred to on Apr 1, 2008. I haven't heard of pressure cooking pickerel, but it sounds like a great way to get the meat to be easily removed from the bones. What kind of preparation is involved? What seasoning does your grandmother use that makes them so amazing? On a separate note, when grilling or baking a pickerel (or probably any other fish) by adding butter and seasonings and wrapping it in foil, is it necessary to scale the fish first?