Muskie, also known as muskellunge, is a popular freshwater sport fish found in lakes and rivers across North America. While not as common on dinner tables as walleye or bass, muskie has a delicious mild flavor and firm texture that makes it an excellent meal.
What is Muskie Fish?
Muskie (Esox masquinongy) is the largest member of the pike family, reaching lengths over 5 feet and weights over 60 pounds. They have an elongated, torpedo-shaped body with a duckbill-like snout lined with sharp teeth. Their coloration is dark green to brown on the sides with lighter markings. Muskies are ambush predators that lurk near weed lines and structure before attacking prey like smaller fish, frogs, mice, and ducklings.
While muskie is not farmed and sold commercially like trout or catfish, its popularity as a sportfish makes it readily available to anglers who may want to eat their catch. Muskie thrives in many lakes and rivers in the northern U.S. and Canada. Excellent muskie fisheries are found in the Great Lakes region, Minnesota, northern Wisconsin, New York, and parts of Canada.
Is Muskie Good to Eat?
Muskie has a reputation as being bony and mediocre eating, which is largely undeserved. While it’s true that large trophy muskies can have more bones and thinner fillets, smaller “eater-sized” fish of 30 to 40 inches produce nice white fillets that hold up well to being cooked.
The flavor of muskie is mild, clean, and lean. Some compare it to walleye in taste while others think it’s closer to bass or pike. Because muskie is so lean, it’s important not to overcook it and dry it out. When cooked properly, muskie has moist, flaky flesh with a very subtle fish flavor. It holds up nicely with a variety of seasonings and sauces.
Many muskie anglers practice catch-and-release, but there’s no reason smaller, abundant fish can’t be kept for an excellent meal. Just be sure to consult your local fishing regulations on any size limits and possession limits that apply.
Best Cooking Methods for Muskie
Muskie works well with almost any cooking method. Here are some of the most popular ways to cook up your fresh muskie:
Pan Frying – This is one of the easiest and most flavorful ways to cook muskie. Scale and fillet your fish, cut the fillets into serving-size portions, season with salt, pepper, Cajun seasoning, lemon pepper, or other spices. Coat lightly in flour or cornmeal. Pan fry in oil or butter over medium-high heat for 2-3 minutes per side until lightly browned and flaky.
Baking – Place seasoned muskie fillets in a baking dish coated with butter or oil. Bake at 400°F for 15-20 minutes until fish flakes easily with a fork. Baste with butter or lemon juice halfway through cooking.
Grilling – Oil the grill grate and preheat your grill to medium-high. Season muskie fillets with your favorite spices. Place the fillets directly on the greased grates and grill for 4-5 minutes per side. Baste with olive oil or lemon-herb sauce during cooking.
Blackening – Coat muskie fillets with Cajun blackening seasoning. Heat a cast iron skillet over high heat until very hot. Add a touch of oil or butter, then place fillets in the pan. Cook for 1-2 minutes per side to quickly blacken the outside while keeping the inside moist.
Poaching – Add wine, lemon juice, herbs, and other seasonings to a pan filled with a few inches of water or broth. Bring to a gentle simmer. Gently place fillets in the liquid and poach for 5-10 minutes until fish is opaque and cooks through.
Smoking – Smoked muskie has a wonderful savory flavor. Brine fillets for 30 minutes before smoking. Hot smoke at 180°F for 1-2 hours depending on thickness. Flake with a fork and add to dips, salads, and spreads.
Tips for Cleaning and Preparing Muskie
Muskie are not the easiest fish to clean and prepare. Their long, bony bodies contain a complex network of Y-bones that must be carefully removed. Here are some tips for success:
– Fillet instead of scaling/gutting. Muskie are much easier to work with if you simply remove the fillets from the body.
– Use an electric fillet knife. The thin, flexible blade makes it easier to closely follow the bones.
– Cut fillets from the tail upward. Removing the fillets starting from the tail helps reveal the rib and Y-bones.
– Remove the Y-bones. Run your knife under them at an angle to lift them out cleanly. Tweezers can help grab stubborn bones.
– Cut fillets into portions. Slice the long fillets into shorter, more manageable pieces for cooking.
– Soak in milk or brine. Muskie flesh is lean and can dry out when cooking. Soaking in milk or saltwater brine adds moisture.
– Avoid overcooking. Cook muskie to 145°F internal temperature or until it flakes easily with a fork to prevent drying out.
Taking your time with the initial cleaning and prep work will pay off in delicious, bone-free muskie fillets ready for your favorite recipes.
Muskie Recipes
Once you’ve properly cleaned and prepped your muskie fillets, try these delicious recipes:
Blackened Muskie
Ingredients:
- 2 muskie fillets
- 2 Tbsp Cajun seasoning
- 2 Tbsp butter
- Lemon wedges for serving
Directions:
- Rinse fillets and pat dry with paper towels.
- Sprinkle both sides generously with Cajun seasoning.
- Melt butter in cast iron skillet over high heat until smoking.
- Add fillets and cook 2-3 minutes per side until blackened outside and flaky inside.
- Serve with lemon wedges.
Baked Muskie with Herbs
Ingredients:
- 2 muskie fillets
- 1 lemon, thinly sliced
- 2 Tbsp olive oil
- 2 Tbsp minced fresh herbs like parsley, basil, oregano
- Salt and pepper to taste
Directions:
- Preheat oven to 400°F.
- Place fillets skin-side down in baking dish. Top with lemon slices.
- Drizzle with olive oil and sprinkle with minced herbs, salt, and pepper.
- Bake 15 minutes until fish is opaque and flakes easily.
- Serve fillets with pan juices spooned over the top.
Muskie Fish Tacos
Ingredients:
- 2 muskie fillets, cut into strips
- 1 Tbsp chili powder
- Juice of 1 lime
- 1/4 cup sour cream
- 8 small flour or corn tortillas
- Toppings like shredded cabbage, pico de gallo, avocado
Directions:
- Toss muskie strips with chili powder, salt, and lime juice. Let marinate 15 minutes.
- Heat a skillet over medium-high. Add muskie and cook 2-3 minutes until just flaky.
- Warm tortillas according to package directions.
- Build tacos by topping tortillas with muskie, sour cream, cabbage, and other toppings.
Muskie Ceviche
Ingredients:
- 1 lb muskie fillets, cut into 1/2-inch cubes
- Juice of 4 limes
- Juice of 2 oranges
- 1 jalapeño, minced
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 2 Tbsp chopped cilantro
- Tortilla chips for serving
Directions:
- In a glass or plastic bowl, mix lime juice, orange juice, muskie, jalapeño, onion, avocado, and cilantro. Toss gently to coat.
- Cover and refrigerate 1-2 hours, gently tossing occasionally, until muskie is opaque.
- Taste and season with salt if desired.
- Serve ceviche with tortilla chips.
Storing and Freezing Muskie
Muskie has a shorter shelf life than many fish and does not freeze quite as well. Here are some tips for proper storage:
– Keep fresh muskie fillets refrigerated and use within 1-2 days. The lean flesh can degrade quickly.
– Place fillets in an airtight container or resealable plastic bag on a bed of ice.
– Freeze muskie fillets for 3-6 months maximum for best quality. Prepare fillets for cooking before freezing.
– For freezing, wrap each fillet tightly in plastic wrap, then foil or freezer bags. Exclude as much air as possible.
– Freeze in a single layer on a tray until hard before stacking. This prevents freezing into a block.
– Thaw frozen muskie safely in the refrigerator or by placing sealed bags in cold water. Cook thoroughly as soon as possible after thawing.
With proper handling, storage, and cooking, the tasty fish you just caught can become a delicious muskie meal that makes the most of this unique species.
Purchasing Muskie
While most people catch their own muskies, you can sometimes find it at specialty fish markets and grocery stores near areas where muskie fishing is popular. Here are a few tips for buying high-quality muskie:
– Look for firm, shiny fillets without drying or discoloration. Muskie flesh should look very white.
– Make sure fillets smell fresh with no unpleasant “fishy” or ammonia odors.
– Inquire when the fish was caught. Muskie has a relatively short shelf life.
– Have the fishmonger slice a small piece so you can visually check for bones.
– Purchase muskie the day it was received at the market and cook it soon after buying.
– Ask to have muskie filleted for you unless you have experience cleaning muskie.
– Expect to pay around $12-$16 per pound for muskie fillets. Less for whole fish.
Buying fresh, sustainably-caught muskie supports local fishermen and makes it easy to enjoy this tasty fish even if you aren’t an angler.
Conclusion
While muskie is often overlooked as a table fish, smaller specimens provide delicious, boneless fillets with a light flavor that adapts well to almost any cooking method. Sauteeing, blackening, baking, smoking, and grilling are all excellent preparation choices for muskie caught by anglers or purchased fresh. With proper handling from catch to plate, muskie can provide a unique and tasty meal from a fish best known in sporting circles. The next time you land one of these hard-fighting fish or see muskie at the market, consider bringing some home for dinner to experience its delicious flavor and texture.