IceShanty.com's Ice Fishing Community
Ice Fishing Tips -Check your local regulations! => Hardwater Cuisine => Topic started by: icebraker on Feb 25, 2005, 10:12 PM
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Hey icefishermen,
Dose anyone have any recipes for burbot??? Any place on the net I can check one out? I have no idea how to cook one but I would love to try it.
Thanks
IB
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never did it, but I am sure that you fillet it and cook it same way u would any other fish
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try this www.iceshanty.com/ice_fishing/index.php?topic=10032.0
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I'd guess it's like catfish
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Just caught my first two cusk (burbot) this weekend and cleaned them last night (great help on cleaning on the eelpout page - with pictures). Amazed at how easy they were to clean. Going to try the boiling in water and lemon juice and then drop in butter and eat. Will let you know how it turns out.
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Hey fishercat,
Thanks for the link. I am going to try that recepie out. Can't wait to catch my next burbot!!! ;D ;D ;D
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boil it in 7up or sprite and it picks up a sweet lemony taste like lobster
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boiled in water and lemon juice last night - then dipped in butter. Tasted awesome. The wife even loved it. ;D
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I like them boiled with a bit of lemon, then dipped in melted butter that has had some garlic fried in it. mmmmmmmmmm........
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Well today I have tried burbot out, I love it I can't wait to go out and get another one.
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I use a packet of shore lunch with lots of butter in the frypan.
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Something I have been tossing around abit....have some nice chunks of burbot in the freezer....what I intend on trying is maybe a one minute boil....cool.....and then batter for deep frying....will let everyone know how this turns out....including pics.....Grump ;D
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Grump - here's a recipe I posted on another site. I'll mention that the fillet was cut into chunks a couple or three inches long, but no thicker than 1".
BATTER-FRIED FISH (BURBOT)
Serves 4
1 cup flour
1 Tbs baking powder
pinch salt, to taste
1 large egg
1 Tbs melted fat, or butter
1/2 cup lukewarm water + a bit
2 lbs boneless burbot, or any fish, max. about 1" thick
Pour the flour, baking powder and salt into bowl. Drop egg into the center; add fat, then water. Mix well.
Dip fish in, then fry at 365°F until golden brown.
** This recipe is absolutely delicious for fresh-caught burbot (maria) that have not been frozen. Once frozen, really large burbot may turn a bit rubbery. Recipe first used at South Indian Lake, MB, fall, 1984.
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Monophil... with your deepfried burbot recipe I would substitute the luke warm water with beer. Buy a six-pack and drink five and a half of them. Use the remaining half beer to make a great beer batter. Could also add a pinch of Old Bay seasoning. Serve With home frys and malt vinegar...mmmmm
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Make up your favorite chowder and drop your cusk chunks in at the end. They will cook through in 5 to 10 minutes based on temp of the chowder. My wife loves it and she has seen the cusk I've brought home before they were filleted.
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At Eelpout fest, they had a taste test using lobster and burbot, cooked the same, and the burbot won almost 3 to 1. I always used to release them and them my dad told me to bring them to him and he would eat them, so I did and of course I had to try it and I was amazed. Haven't released one since.
I don't know the recipe I really liked, but I found a coconut fish recipe on the net that I used and just sliced the burbot into 3/4 inch slices. Turned out awesome!