315stickbow, congrats on your first 2 burbot. Those two are sure colorful.
If you like the codfish then you will like burbot. They are a freshwater cod after all.
The meat is generally lightly colored, flaky when cooked, with a mild cod like flavor and on the larger ones slightly chewier near the tail and especially if you take the belly meat.
There are lots of recipes for burbot, Google search or youtube is good.
My family enjoy this fish above all the others, and we are never sorry to see one on the line.
We generally cut them into chucks and fry the pieces in a pan and then serve with rice, those tarter gems or regular french fries.
Another method which is nice, is to boil them until cooked, get some melted butter and dip the pieces in the hot butter and garlic.
They are very similar to the lobster you get in the restaurants. We then like to make a biscuit similar to Red Lobsters to go along with it.
They are good any way you eat them.
P.S. When cleaning burbot, as with most fish, don't get the slime on the meat. That can often make the meat have a funny and sometimes unpleasant taste.
WW