I was showed this method of preparation by a boatman on the Norfolk Broads in the early '70's.
ingredients:-4lb jack pike,couple of small trout(stockies),flour,fresh ground pepper.
Gut the pike and wash in clean water place in an oven proof dish.Boil a kettle of water,then pour the boiling water over the fish and leave for a few minutes too cool.Take the fish by the tail put under a cold running tap and with the back of a knife run it down from tail to head.This removes a lot of the scales , but also lifts a foam that seems to remove any muddy taste from the flesh(I've only done this with pike and it really works).
fillet the pike , roll in the seasoned flour and either fry in a little olive oil,or grill for about 5 minutes,serve with fresh bread.Fantastic..............
The trout?
put them in the freezer for your next pike trip(stockies don't taste of anything much )