They eat fine. I find they are best out of colder water, the meat color will tell a bit, usually more yellow in warmer water, white in cold water. But it all cooks up a bright white, it's a firm texture. Flavor is good (IMO), the bones are large and are easily picked if you should not jump into the art of deboning pike.
I sometimes shake a light seasoning on, lay a little butter on top, a bit of lemon juice, wrap in foil and bake or cook over a fire same way. That pan fry just fine too.
