Most scalefish are measured from the nose to the end of the tail. Get your scalefish measuring ruler or sticker at any Service Tasmania outlet.
jack pike, long-finned pike, long-finned seapike, pike, yellowfin pike
The longfin pike has a long, cylindrical body, a pointed snout, large eyes and a large mouth and is smaller than the shortfin pike or snook. The lower jaw protrudes and has small sharp teeth. It is golden-brown on the upper body and fins and silvery below. There is a darker brown stripe on the lateral line. This species has a particular, not unpleasant odour around them when captured.
Once a reef is found that holds resident pike, fishers sometimes return there over many years. Search for new reef systems in your fishing area that hold pike and only take a few individuals, then move on to avoid local depletion. These fish are very soft and delicate meaning they can lose scales easily and their jaws are not strong. Use barbless hooks and wet hands or a towel to make releasing them easier.
Longfin pike form schools and are relatively common around rocky reef outcrops and seagrass beds down to 70 metres. Pike tend to be found over a particular reef system and will stay there as residents. Found all around Tasmania but common in Bass Strait.
Longfin pike will take lures, soft plastics and bluebait, anything that resembles a small fish. Trolling is the best method to locate these fish. They form schools with as many as several hundred fish and once they begin feeding they will compete with each other for any food source including fisher’s lures. This behaviour makes it possible for fishers to take their possession limit within a relatively short period of time, especially from a boat. Sometimes confused with barracouta or snook.
Longfin pike have sharp first dorsal spines easily broken off into skin if mishandled. Their teeth are small and sharp and care is needed removing hooks from the small jaws.
They are quite good eating with firm, gold coloured meat and a pleasant fishy taste. The flesh will become soft if the fish is not cleaned and cooled as soon as possible after capture. Can be prepared whole, or fillets, and pan fried in butter. Watch the cooking time as they overcook easily.
Level 3, 134 Macquarie St
Hobart TAS 7000
Phone: (03) 6165 3233, 1300 720 647
GPO Box 44
Phone: (03) 6165 3000, 1300 368 550