I personally like to use fish/seaweed emulsion and blend in neem oil with an emulsifier (cheap soap). Neptune's harvest - which I personally prefer as it is a cold process type (retaining the moist micro/macros) and the least offensive smell. It's 2-3-1, but the thing is, you'll be applying it more often. It's also (supposedly) absorbed more effectively. I, personally, once a week mix up a tablespoon of neem oil with an emulsifier (I use dr. bronner's soap unscented), I generally use a tablespoon or less. I then mix in an 1/8 cup of fish/sea weed emulsion. This is then mixed into a gallon of water and I use it as a soak/spray for all my plants once a week. Usually late in the day towards sunset or first thing in the morning. I don't advise doing in the morning because the risk of photo-toxicity. I like the effect of neem mixed with it because it provides a harmful insecticidal defense as well as a pathogen defense and seems to keep the critters away from the otherwise tempting scent of fish emulsion. Here is a link that might be useful: more info than you can shake a stick at on the full nutrient profile of fish emulsion

Go to any marina and they will give you all you want when the guys come in with a fresh catch.

Northern Pike tastes fine if it has been prepared properly. It is easily ruined, however. As a deterrnet measure, Pike carry glands under their skin that are inactive until the fish is in the throes of death. When the fish is dealt a death blow or wound, these glands release a foul tasting, fishy oil, that permeates the flesh. What to do: Immedaitely after the fish has been killed, it must be skinned within 5 minutes. If this is done, the meat will rival perch, but if not done, it will have a bitter, fishy flavor. Often, the tail piece is strong tasting anyway.

I generally do blackened on top of the stove in a skillet with just a little bit of evoo. I buy zaterains blackened seasonings, dry the fish sprinkle liberally with the blackened seasonings, when oil is hot lay the fish in wait 3 minutes flip sides. You can dredge in panko and the seasonings do the same and get a crunchy coating. Wonderful no matter what kind of fish. Squeeze some lemon or lime when done