I call this northern pike appetizer “Poor Man’s Lobster”, but you’ll feel rich eating it.
Cut Northern fillets into 1-inch cubes (like herring). Combine water and 4 to 6 beef bouillon cubes in large kettle. Bring to a boil. Add fish. When it comes to boil again remove from heat and drain immediately. Very important not to overcook. Serve with drawn butter or cocktail sauce.
