Burbot

[grumpymoe]

the most maligned fish on the continent.....just want to ask each and every member here that angles in waters that hold burbot.......please... .if you don't like the fish.....release it.....and for those that love the great taste....keep on enjoying.....for many years....(posted this many times)...used to cut the line.....some would stack em up like cordwood and use them for a windbreak.....You are missing one of the finest eating fish in our waters....

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.

..so please...remember how channel cats used to be treated......it wont be long before these squirmy awesome tasting fish will be on the daily limit regulations.....enjoy. ...Grump

[Jiffy]

 Agree those are awsome fish and it is horrible to see them frozen and gone to waste on the Ice that is just not right.TREAT EVERY FISH JUST LIKE THE OTHER.....Jiffy.....

[SK Justin]

Very much agreed. Burbot are one of my favorite hardwater fish. They fight hard, and they are the best tasting fish in Manitoba (even though I still like to release my share). There are so many misconceptions about them... "bottom feeders", "they eat all the walleye eggs", etc.. They are one of the coolest looking fish too, and anyone who doesn't like to handle them is a frickin' pansy in my books .

[WALLYWHACKER]

I agree with all of the above 100 percent! microwave,seasoning and garlic butter! hard to beat!

[TGF]

Well said Grump. The burbot is a loved fish. Treat it with respect

[firefighter]

Best way to enjoy burbot IMHO would be deepfrying. Better than codfish. Buy a sixpack of beer... drink five of em and make a beerbatter with the sixth. Flour, dash of baking powder, s&p, and my favorite...a dash of old bay. Dredge hunks of backstrap in flour then to the batter and to the deepfryer. Outdoors we use tenderflake lard in a big deep frypan. Real hot fat makes for tender, juicy fish. Best to have fresh burbot on hand as it tends to get "rubbery" if its been frozen. Be careful with hot grease...have seen too many people burnt this way and blenty of houses burnt down!!

Firefighter

[Jiffy]

 Good to see that everyone shares the same feelings about these awsome fish WTG MANITOBA

[blue igloo]

the most maligned fish on the continent.....just want to ask each and every member here that angles in waters that hold burbot.......please... .if you don't like the fish.....release it.....and for those that love the great taste....keep on enjoying.....for many years....(posted this many times)...used to cut the line.....some would stack em up like cordwood and use them for a windbreak.....You are missing one of the finest eating fish in our waters......so please...remember how channel cats used to be treated......it wont be long before these squirmy awesome tasting fish will be on the daily limit regulations.....enjoy. ...Grump

I agree 100% on that. Regretfully, I too fit the wanton profile mentionned above..........but NOT ANYMORE 
Trophy Hunter and Icebraker showed me the way........to garlic and butter 
Blue Igloo 

[Thriller]

They are one of the coolest looking fish too, and anyone who doesn't like to handle them is a frickin' pansy in my books .

I agree 100%.  Last March, we were out on Lake MB with Grump for perch, so we had light line and rods.  The perch slowed down...often a precursor to a big predator in the area...Fishermom hollers that she has something big on...she fought it well, brought it to the hole, got its head out, then the line snapped when I was trying to haul it out...4 lb. test...Grump figured it was a master to boot...she'll never forget that battle...in our waters, they have a lighter, almost leopard-like appearance - very cool.  When a woman describes a fish as beautiful, it makes me wonder about the folks who can call them ugly.