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, 1947.
My Private Note
Units: US | Metric
- 10 -14 lbs Muskellunge, cleaned and scaled (pike can also be used)
- 1 cup butter
- salt and pepper, to taste (lemon pepper is wonderful in baked fish)
- 1Preheat oven to 350F and grease a baking pan.
- 2Clean and rinse fish thoroughly.
- 3Rub with butter and sprinkle with salt and pepper.
- 4Place fish in prepared pan and bake, allowing 10 minutes for each pound.
- 5It may be necessary to baste the fish if it is sufficiently large to require more than one hour.
- 6Use 2 tablespoons butter in one cup of water and baste every twn minutes if necessary to prevent fish from drying out.
Nutritional Facts for Baked Muskellunge - Muskie - Musky
Serving Size: 1 (11 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 81.3
- Calories from Fat 82
- Total Fat 9.2 g
- Saturated Fat 5.8 g
- Cholesterol 24.4 mg
- Sodium 65.3 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.1 g
The following items or measurements are not included: