IceShanty.com's Ice Fishing Community
Montana => Ice Fishing Montana => Topic started by: MT Tag Filler on Jan 15, 2018, 08:47 AM
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I iced my first ling last night, about 16” so I turned it loose. About 5 mins later I iced my second burbot, about 20” so I kept it for the dinner table. My neighbor used to cook me what he called poor mans lobster when I was a kid. He used to only use the standard cod filets, what people are calling the back straps. When I was watching a video on how to clean them, the guy mentioned to cut out the belly filet. Does anyone eat this as well with the poor mans lobster recipe? Simply cut the filets into bite sized chunks and boil in salt water for 2 mins? Much appreciated!
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I cut the "loins",the long fillets out of the back strap into chunks,broil and dip in seafood butter..mmm mmm good. :tipup:
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For some burbot recipes, see https://www.adfg.alaska.gov/static/education/angler/pdfs/burbot_recipes.pdf .
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Boiled is delicious but not very appetizing to look at. For me we pretty much cook them in 2 ways, breaded and fried or in chowder. I save all the belly meat and cut into "clam strips" and use it in place of clams for chowder. The belly meat always cooks up chewy for me thus I only use it for chowder.
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This video really helped me get every bit of meat off of that ling. We always just boil and dip in butter. The dark colored flesh can be kind of scraped off after cooking, it's a little strong, but the rest is great. I actually like the belly meat the most. There is a very thin layer of white tissue that covers the inside of the belly I pull that off, before cooking. I always suspected that might cook up chewy.
https://www.youtube.com/watch?v=4zWORf4OEVE (https://www.youtube.com/watch?v=4zWORf4OEVE)
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Breaded and fried fish and chips style is delicious.
I've also poached the fish in water with bay leaves and then used the flaked meat in place of crab in crab cakes. Really close to the real thing.
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Definitely going to have to try the faux clam chowder. Ended with 5 the other night so we have a good mess of fish for a few meals.
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My buddies taught me this old Wisconsin walleye recipe but, it works great with any of our gamefish; except trout.
Soak it in milk overnight, roll it in club crackers, throw it in the pan, then drink the milk.
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Not sure I'm brave enough to try that..
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I also make clam chowder using clam juice, but substituting ling for the clams. Also - lobster bisque using ling instead of lobster - it's fantastic!
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Not sure I'm brave enough to try that..
I’m passing in the fish milk too 🤢😜😋
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Never had bad ling. You know it's good meat when you can boil it in saltwater, dip it in butter and smile :D
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I also make clam chowder using clam juice, but substituting ling for the clams. Also - lobster bisque using ling instead of lobster - it's fantastic!
Absolutely genius
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Before and after. White colored fish is ling, red colored is rainbow. Fried the trout, and boiled the ling, It was good!
(https://s9.postimg.cc/baez60vaj/Ling_and_trout.jpg) (https://postimg.cc/image/baez60vaj/)
(https://s9.postimg.cc/v510s7ndn/Ling_and_trout_all_gone.jpg) (https://postimg.cc/image/v510s7ndn/)
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That trout tasted just like salmon!
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I have used ling to make chowder in the past, which was amazing. My two favorite ways to prepare burbot though have to be a Japanese-style tempura, complete with the battered and fried veggies. I also made it like a crab-pot. Old bay seasoning, corn on the cob, and potatoes. Super good that way as well!