Author Topic: What's your favorite way to cook Burbot? (Read 8529 times)

Zeker259 · « **on:** Jan 18, 2018, 05:31 PM »

Caught one today and have never tried it but heard they are good if prepared properly. I thought I would give it a try. Also any tricks on cleaning it?

$:-\$

claymore6 · « **Reply #1 on:** Jan 18, 2018, 05:35 PM »

skin the critter; fillet; cut in chunks; poach in Sprite or other lemon soda; chill; mix with mayo, and celery and serve as lobster salad.

claymore6 · « **Reply #2 on:** Jan 18, 2018, 05:41 PM »

forgot to mention; in Alaska the Athabasca Indians value the livers more than the flesh; I find it too "fishy", but give it a try if you dare.

Chowdaire · « **Reply #3 on:** Jan 18, 2018, 06:02 PM »

Check YouTube for how to clean ‘em. You pull the skin off with pliers like a bullhead.

I fillet them. Take the back straps, cut ‘em in bite size pieces and boil them like lobster and eat with melted butter. I cook the tail section fillets breaded like any other fish.

I got my first of the year last Sunday but had to turn her back because I had to go to work. Not a bad deal because she was carrying a bunch of eggs.

monkeyman2269 · « **Reply #4 on:** Jan 18, 2018, 06:08 PM »

Sushi style

ran7ger · « **Reply #5 on:** Jan 18, 2018, 06:13 PM »

don't bother skinning. just pull off the back straps by cutting down the spine and ribs. fillet the tail meat and deep fry in beer batter. easy peazy and you'll never think of releasing another one.

esox_xtm · « **Reply #6 on:** Jan 18, 2018, 06:20 PM »

Since they wind up commercially as poor man's lobster that's what I'd do. Don't catch many in these parts but this recipe lends itself to any larger white-fleshed fish.

Cut into "lobster sized" pieces. May be large or smaller but make the shape/size resemble a lobster or piece thereof.

A quick boil/poach with appropriate herbs/spices (read shrimp boil). Don't overcook, 3 - 5 minutes is usually plenty depending on thickness. Remove and drain.

Brush with butter, dust with paprika (to complete the lobster illusion) and pop 'em under a pre-heated broiler for another couple minutes. Make sure they're done but not overcooked.

Serve hot with drawn butter. I know, it's a little puttery but the effort is worth it. Looks nice too unless you just wanna pack your face.

OK, I made myself hungry. Gotta go.

Crap, I took too long. Now I'm really hungry.

moosefeet · « **Reply #7 on:** Jan 18, 2018, 06:33 PM »

I skin out the tail, peel it off the bone and remove skin. Cut the fillet into bite size chunks, Deep fried in Ginger Ale without any breading and dipped them in melted butter. 👍

big_guy_13021 · « **Reply #8 on:** Jan 18, 2018, 07:07 PM »

Theres a ton a ways to cook them i skin them cut the straps off salt water to clean...chunk them lightly bread them deep fry dip in butter omg are they good...ya know the meat from belly side cut it into strips deepfry just like clam strips...or cut ut up and make homeade clam chowder ...where u get that buddy i want me a few a them they ate goood...ur jigs are in the mail

Mossymo · « **Reply #9 on:** Jan 18, 2018, 07:35 PM »

I just caught one last week too. Boiled in water with a lemon. Sprinkled paprika, drizzled melted butter. Not sure cause of the butter but it does taste like lobster.

trapper2000 · « **Reply #10 on:** Jan 18, 2018, 07:44 PM »

i never ate one but maybe i should try it

Zeker259 · « **Reply #11 on:** Jan 18, 2018, 07:46 PM »

Quote from: big_guy_13021 on Jan 18, 2018, 07:07 PM

Theres a ton a ways to cook them i skin them cut the straps off salt water to clean...chunk them lightly bread them deep fry dip in butter omg are they good...ya know the meat from belly side cut it into strips deepfry just like clam strips...or cut ut up and make homeade clam chowder ...where u get that buddy i want me a few a them they ate goood...ur jigs are in the mail

Thanks, didn't think of making chowder with it. Will use the belly meat for that and thanks again for the jigs. Oneida.

big_guy_13021 · « **Reply #12 on:** Jan 18, 2018, 08:00 PM »

Yea the belly meat is chewy like clams awesome for clam chowder...trap there really a tasty fish

moosefeet · « **Reply #13 on:** Jan 18, 2018, 08:15 PM »

Ya they are a slimy critter but good to eat. Trap.... i figured anything that swam, flew, walked or crawled has seen your stomach!

trapper2000 · « **Reply #14 on:** Jan 18, 2018, 08:23 PM »

got to admit i have eaten sheephead ...pickled carp .... even fried perch eggs but never a burbot ,which is funny ,i caught them ,never thought they were offensive ,i just never took the time to learn how to clean and cook one ....i'll give it a shot ....i bet it would go good with possum belly stew ....sorta like surf and turf huh ?

Zeker259 · « **Reply #15 on:** Jan 18, 2018, 10:16 PM »

Possum Belly Stew?

big_guy_13021 · « **Reply #16 on:** Jan 18, 2018, 10:23 PM »

Yea your talking about trapper...

fishy1 · « **Reply #17 on:** Jan 19, 2018, 04:25 AM »

wow i like this thread. used to fish burbot through the ice at night with perch heads and my father always gave them to some older people at the time i guess i know why now. guess ill have to catch some this winter on champlain and try these recipes.

beershanty · « **Reply #18 on:** Jan 19, 2018, 04:40 AM »

I brought one home from oneida once and filleted it then fried it like a bluegill. it tasted like fried rubberbands, ill have to try this poor mans lobster thing next time...

trapper2000 · « **Reply #19 on:** Jan 19, 2018, 04:54 AM »

fried rubberbands !!!! see i knew it would go with the possum

FlagsUP · « **Reply #20 on:** Jan 19, 2018, 11:10 AM »

I slide them back down the hole

Zeker259 · « **Reply #21 on:** Jan 19, 2018, 06:08 PM »

First results are in. After not doing the greatest job filleting the half frozen fish. Boiled the cubed backstraps in ginger ale with lemon pepper added for 4 minutes. Place in bowl with melted butter and it was pretty dam good. Will try frying the tail meat tomorrow. Completed with another ginger ale recipe: 6oz of ginger ale and 4oz of Wild Turkey 101 over ice.

I did get another large burbot today at the same place and released it not knowing the results.

jrogbuff · « **Reply #22 on:** Jan 19, 2018, 09:22 PM »

Drink the Wild Turkey and release the fish

burtbomberz · « **Reply #23 on:** Jan 19, 2018, 10:22 PM »

I've eaten ling up in Canada..they were delicious...these look like dogfish as we call them.. didn't think anybody ate them

Zeker259 · « **Reply #24 on:** Jan 20, 2018, 04:59 AM »

Bowfin or Dogfish are in Oneida too, different fish. Both put up a hell of a fight.

OneidaSteve · « **Reply #25 on:** Jan 20, 2018, 05:29 AM »

Glad too see more people are on to this fish and we won’t be seeing them thrown on the ice for the birds! (Way too good to feed the gulls with!)

Zeker259 · « **Reply #26 on:** Jan 20, 2018, 12:28 PM »

I have noticed that there are a lot less gulls hanging out on the ice lately. Must be begging for fries at McDonald's. I did see a Snowy Owl on the way in the other day, pretty cool.

trapper2000 · « **Reply #27 on:** Jan 20, 2018, 03:02 PM »

my favorite way to cook burbot is i start a large open fire on the ice with old pallets i get from a chemical company, i start the fire with refilled 1 pound propane tanks and a misused mr buddy heater .... i often pee to control the flames from getting out of control ..... i then cook the burbut over the open fire! since i sarted doing this i don't even keep perch! i just sell them or toss them on the ice and watch the seagulls go crazy .....sometimes i like to complain about the parking ,which is a red flag that theres a heavy burbut bite going on ......i hope this post helped you out .... and remeber burbut goes best with a laugh or two ...next week i will tell you how to use fire to melt the ice in trails and save on your auger blades!!!!

Otto · « **Reply #28 on:** Jan 20, 2018, 03:13 PM »

I just happened to see this one the Canada Ontario page and thought it looked delicious.

https://www.iceshanty.com/ice_fishing/index.php?topic=354530.0

PerchEyes · « **Reply #29 on:** Jan 20, 2018, 06:01 PM »

My favorite method for preparing lota lota is the plank method https://www.thespruce.com/grilling-fish-on-a-plank-334339 with a minor alteration to the recipe at the end.
Toss the burnot and eat the plank

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Author Topic: What's your favorite way to cook Burbot? (Read 8529 times)