IceShanty.com's Ice Fishing Community
Ice Fishing Tips -Check your local regulations! => Eelpout => Topic started by: 315stickbow on Jan 18, 2014, 04:28 PM
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Caught these guys the other day. Boy do they fight! I didn't know what I had! Then they swam by the hole and I had no clue what they were. Pretty cool fish.
(http://i1284.photobucket.com/albums/a579/dvillnave1/Mobile%20Uploads/IMAG0060_zpsic8ymodn.jpg) (http://s1284.photobucket.com/user/dvillnave1/media/Mobile%20Uploads/IMAG0060_zpsic8ymodn.jpg.html)
(http://i1284.photobucket.com/albums/a579/dvillnave1/Mobile%20Uploads/1389899178457_zpsqikxzz4d.jpg) (http://s1284.photobucket.com/user/dvillnave1/media/Mobile%20Uploads/1389899178457_zpsqikxzz4d.jpg.html)
I'll be keeping a couple to try next time I catch them. You guys have me curious as to how they taste. I'm open to recipes :)
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Nice job! It's a toss up for me between boil and deep fried. They sure are a blast to catch.
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Good looking catch!
WS
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Hi,
Known as Burbot - Ling - Lawyer Fish.
Only freshwater fish of the Cod family.
ABSOLUTELY DELICIOUS !!!!! :thumbsup:
Also known as Poor Man's Lobster.
Google up "Burbot Recipes"
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I'll let ya know how I like it :)
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Nice fish . I like to cut the fillets up in small pieces , then soak over night in Italian dressing wrap in bacon cook at 350 for 10 mins
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Sometimes with walleyes I'll cut a fillet up, wrap them in bacon and skewer them. Then grill them and braise with a garlic butter sauce. A lot of recipes I found for burbot involve butter and salt :p sounds pretty easy. I'm heading out tmmrw so maybe I'll get some
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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. ;)2
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. :P
WW
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bacon wrapped burbot baked and basted with butter...mmmmmm. or beer battered...or boiled lobster style...damn i'm hungry now. nice fish.
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I have time after class wed-fri to get out and fish. Guess what I'll be chasing ;D thanks for the tips guys. I really am dying to try this. I'm gonna need a few fish to try all the recipes ;)
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The couple I've filleted I did with an electric filet knife just like you would perch. The problem with this method is you cut through the guts, and the guts on those guys STANK!! The next ones we catch I'm going to gut first before I filet them. We breaded and pan fried them and they were delicious! Can't wait to get some more.
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Not a good idea to get tear through the gut area, at least with the bubot around here, as they usually have a large number of tape worms.
If a person got either a piece of tapeworm or worm eggs on or in the meat that would not be good. :P
When filleting make sure to not nick the stomach or intestines. :-\
WW