That is interesting about grinding up the fillets. Might have to try it sometime.
Most of the pike I have had has been pretty good, not muddy at all. Now some of the stocked trout in CO (with their white meat) can be pretty bad eating (taste like licking dirt).
However the cut-throats and "cut-bows" with a pinkish meat are always pretty good around here. They don't rival a good slab 'o salmon though.