Burbot

burbot BurbotThe burbot is the only freshwater member of the cod family found in North America. It is related to the common ling and the cusk. It is found generally in  deep, cool, lakes, rivers and reservoirs north of Iowa. They prefer freshwater but they can survive in brackish water. The burbot or eelpout as it is sometimes called, has been mistakenly considered a worthless fish by some people although many believe the meat is similar to the taste of lobster therefore it is sometimes referred to as “poor man’s lobster”. Its body is somewhat eel shaped with a head resembling a catfish. It has a mottled green and black skin resembling a reptile. The largest one on record was over 24 pounds and 40 inches in length. Its firm textured flesh is distinctive in flavor.

Cooking Burbot

SKINNED BURBOT Burbot
aokettun / Foter.com / CC BY

The best way to cook burbot is to bake, broil, poach, steam or deep fry. Click on a link for ways of cooking.
HOW TO BAKE FISH                                           HOW TO BROIL FISH
HOW TO POACH FISH
HOW TO STEAM FISH 
HOW TO DEEP FRY FISH
For information on other fish and how to cook them go to http://tocookafish.com/fish-index
If you need information on shellfish check out http://tocookashellfish.com/ 

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