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Cook it on a plank, just like salmon. When it's done, throw the fish out, and eat the plank.
Jimmygunns,Try it steamed in beer! I like to pour some beer in the bottom of a pot with one bay leaf, 3 crushed garlic cloves, some sea salt, and lot's of cracked pepper. Place your steamer rack (cheesy accordion type you can buy at any department store), and bring to a low boil. Place burbot chunks on top of rack, and steam covered for 10 minutes or so... Serve with some clarified salted butter and it's fantastic. If it's a fishy burbot your dealing with, then add some old bay seasoning to the recipe and don't skimp, (same as what those east coast folks do to those tiny blue crabs to kill the fishiness and make them tasty!) Not for the diet conscience.
I see everyone talk about what they do to pout, lobster style stuff, but 7up? Just 7up in the pot, or do you guys cut it? How long do you boil it in there? Just flakey? I'm just a FIP w/ some pout in the freezer from last season, & want to try a couple different ways of cooking it! I'm up for anything but chowders! Thanks,Jimmy