Experience the rich flavor of Muskie, the apex predator of the Great Lakes! This classic recipe, adapted from the Wisconsin Dutch Chapter of the United States Regional Cookbook (1947), delivers a perfectly baked, flaky muskie. Cooking time adjusts to the fish's size, ensuring a juicy, tender result every time. A perfect centerpiece for your next special occasion or a taste of Wisconsin culinary history.
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How to Make Baked Muskellunge Muskie Musky
Preheat oven to 350°F (175°C) and grease a baking pan with 1 teaspoon of oil.
Clean and rinse the muskie thoroughly. Remove scales and guts. Pat dry with paper towels.
Melt 2 tablespoons of butter. Rub the melted butter all over the muskie. Season generously with 1 teaspoon salt and ½ teaspoon black pepper.
Place the muskie in the prepared baking pan. Bake for 10 minutes per pound. For example, a 3-pound muskie will bake for 30 minutes.
For muskie larger than 2 pounds, prepare a basting liquid: Combine 2 tablespoons butter and 1 cup of water in a small saucepan. Heat gently until butter is melted.
Baste the muskie with the butter-water mixture every 10-12 minutes if it shows signs of drying out during baking.
Check the muskie's doneness using a meat thermometer. The internal temperature should reach 145°F (63°C).
Remove from oven and let rest for 5-10 minutes before serving.
Nutrition Information(Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
29g
Carbs
0g
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