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"The pickerel is a freshwater fish belonging to the same family as pike and muskellunge (muskie/musky). This simple recipe is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: salt and pepper, pickerel...

"This is another coating I like to use for fish fries. I use this with Pickerel or Bass but I'm sure it works well on other types of fish. It is tasty and not too heavy allowing the flavor of the fish to come through nicely.
I just guessed at the amount of servings as I have never counted how many pieces it coats and I have not added cooking..."

Ingredients: cornmeal, garlic powder...

"A recipe from an old edition of Chatelaine Cookbook. It is a very tasty fish dish. Pickerel is my favourite lake fish."

Ingredients: fresh parsley, pickerel fillets...

"Muskellunge (also known as muskie or musky) are large freshwater fish of North America. They are the largest member of the pike family, and are primarily found in the Great Lakes Region. Cooking time is approximate based on the size of the fish. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago,..."

Ingredients: salt and pepper, Muskellunge...

"A very simple fish dish. Serve with rice or boiled potatoes.
Pol Martin Cookbook."

Ingredients: dry white wine, fennel...